Bread Arabic

Quail, K.J. 1996. Arabic Bread Production . American Association of Cereal Chemists, St. Paul, MN. 

Arabic bread Slightly leavened flat breads that originated in Arab countries, usually baked in brick ovens. The most popular Arab bread is the pita, round flat or pocket bread. Most of these breads are baked at high temperatures (up to 370°C) in order to enhance puffing and formation of the internal pocket suitable for stuffing different dishes and salads. 

Where the materials to be made into pills are wholly semi-solid or liquid, the addition of some dry powder becomes yet more necessary. Wheat flour is very generally available, and is on the whole preferable to the crumb of bread, which is recommended by many pharmaceutists. Powdered liquorice-root, arrow-root, starch, and gum Arabic are also used for the same purpose. 

The spectrum of the constituent sugars is characteristic for various types of plant NSP and may indicate the origin of the NSP measured. The values for wholemeal wheat products are characterized by high levels of insoluble NSP in the form of cellulose (measured as insoluble NSP glucose) and arab-inoxylans. Wholemeal wheat NSP are fermented slowly and incompletely, and exert a considerable effect on fecal bulk. White bread contains only 30% as much NSP as wholemeal bread, and this NSP is... 

Arab Republic of Egypt food subsidy system (bread and flour)... 

The flour is used for the production of yeast-leavened breads such as French, pan, hearth, Arabic or Kta, crispy pizza crusts, and sweet yeast-fermented goods. 

Typical Formulas for the Elaboration of Chinese Steamed, French, Bagels, Pita, or Arabic and Pretzel Breads ... 

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