Flat bread technology / Jalal Qarooni.

Includes bibliographical references and index.

Dedication -- Preface -- Ch. 1. Cereal Grains in Flat Bread Production -- Ch. 2. Cereal Milling and Flour Production for Flat Breads -- Ch. 3. Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production -- Ch. 4. Flat Breads -- Ch. 5. Double-Layered Flat Breads -- Ch. 6. 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.

Machine converted from AACR2 source record.