Preliminary study of Arab Middle Eastern breads with reference to Jordan
1988
Amr, A.S. (Jordan Univ., Amman (Jordan))
The bread types common in Jordan, Syria, Lebanon, Saudi Arabia, and Egypt were documented in respect to their nomenclature, and sensory and functional properties. The study identified the processing conditions and their effect on the bread produced. It also grouped the bred types into three: the medium specific volume, medium crumb group, which includes Sammoun, and Armani types, and the low specific volume, low crumb group, which includes Thin and Thick Kmaj, Baladi, Mankoush and Taboun, and the crumbless group, which includes Tannour, Mashrouh and Lizzaqi. The study also identified the research areas needed for the improvement and understanding of the Middle Eastern breads, such as the establishing of quality standards, studying of the staling and spoilage of the breads, and studying the effects of various dough improvers, supplements, and processing conditions on the sensory and nutritional characteristics of flat bread
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