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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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