Flat bread technology /
Qarooni, Jalal,
Flat bread technology / Jalal Qarooni. - xiv, 206 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Dedication -- Preface -- Cereal Grains in Flat Bread Production -- Cereal Milling and Flour Production for Flat Breads -- Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production -- Flat Breads -- Double-Layered Flat Breads -- Quality of Flat Breads -- 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 IIIB: 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 IIID: Suppliers of Oxidizing Agents in the United States and Canada -- Appendix IIIE: 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. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6.
0412081113 9780412081118
95044918
Bread
International cooking
TX769. / Q27 1996
641.815
Flat bread technology / Jalal Qarooni. - xiv, 206 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Dedication -- Preface -- Cereal Grains in Flat Bread Production -- Cereal Milling and Flour Production for Flat Breads -- Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production -- Flat Breads -- Double-Layered Flat Breads -- Quality of Flat Breads -- 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 IIIB: 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 IIID: Suppliers of Oxidizing Agents in the United States and Canada -- Appendix IIIE: 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. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6.
0412081113 9780412081118
95044918
Bread
International cooking
TX769. / Q27 1996
641.815