Table of Contents

1 Cereal Grains in Flat Bread Production.- Wheat.- Corn.- Rye.- Barley.- Sorghum.- Pearl Millet.- Rice.- References.- 2 Cereal Milling and Flour Production for Flat Breads.- and Historical Background.- Wheat Milling and Flour Extraction.- Effect of Wheat Milling Variables on Flour and Flat Bread Quality.- Corn Milling to Flour and Masa Production.- Production of Masa (Corn Dough).- Production of Rye, Sorghum, Millet, Barley, and Rice Flour.- References.- 3 Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production.- Sourdough and Leavening Agents.- Organisms Involved in Food Fermention.- The Functionality of Microorganisms in Sourdough Bread Production.- Sourdough in Flat Bread Production.- Technology of Sourdough Production.- Shortening.- Emulsifiers.- Definition and Classification of Emulsifiers.- Surface-Active Emulsifiers.- Naturally Occurring Materials.- Legumes.- Potato flour.- References.- 4 Flat Breads.- Classification and Processing of Flat Breads.- Dough-Based, Single-Layered Flat Breads.- Batter-Based Flat Breads (Leavened).- References.- 5 Double-Layered Flat Breads.- Arabic (Pita) Bread.- Baladi Bread.- References.- 6 Quality of Flat Breads.- Quality Requirement of Flat Breads.- Quality Assessment of Flat Breads.- Flour Quality Requirement for Flat Breads.- Comparison of Flat Bread Quality Prepared in a Laboratory and Commercial Bakery.- Shelf Life of Flat Bread.- References.- Appendices.- Appendix I Formulation and Processing Steps of Selected Flat Breads.- Appendix II Conversion of Common Units to International System of Units (SI).- Appendix IIIA Suppliers of Leavening Agents in the United States and Canada.- Appendix HIB Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada.- Appendix IIIC Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada.- Appendix HID Suppliers of Oxidixing Agents in the United States and Canada.- Appendix HIE Suppliers of Reducing Agents in the United States and Canada.- Appendix IIIF Suppliers of Enzymes in the United States and Canada.- Appendix IIIG Suppliers of Mold Inhibitors in the United States and Canada.- Appendix IIIH Suppliers of Acidulants in the United States and Canada.- Appendix IV Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada.- Appendix V Suppliers’ Addresses, Phone and Fax Numbers.