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http://hdl.handle.net/11452/24024
Başlık: | Flat breads |
Yazarlar: | Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. 0000-0003-2084-7076 Göçmen, Duygu İnkaya, Ayşe Neslihan Aydın, Emine AAA-3876-2022 55967047900 35810492100 36150355600 |
Anahtar kelimeler: | Flat bread Lavas Pide Yufka Lactic-acid bacteria South indian parotta Wheat-flour Functional-properties Processing conditions Tandoori roti Barley flour Quality Sourdough Dough Environmental sciences & ecology |
Yayın Tarihi: | Ağu-2009 |
Yayıncı: | Scientific Issues Natl Centre Agrarian Sciences |
Atıf: | Göçmen, D. vd. (2009). "Flat breads". Bulgarian Journal of Agricultural Science, 15(4), 299-307. |
Özet: | Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka. |
URI: | http://hdl.handle.net/11452/24024 |
ISSN: | 1310-0351 |
Koleksiyonlarda Görünür: | Web of Science |
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