Flat breads

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. 

Steam produced by heating water-containing materials can also be used, e.g. Scandinavian flat breads and puff pastry. 

The cuisine of the countries where flat breads are eaten consists of curries and purees, which can be eaten conveniently by scooping them up with pieces of flat bead. This is analogous to the mediaeval custom of serving the food on a trencher, a slice of bread that was eaten at the end of the meal. 

Muffins are the British contribution to the field of flat breads. This refers to the product known as an English muffin. American muffins are a chemically raised sweet product. 

There is a view that muffins originated in Wales. They were originally a sour dough flat bread. They seem to have disappeared from British life, except in a nursery rhyme. Presumably the original product had a short shelf life. The sort of product now sold as an English muffin has overcome some of these problems. The modem product is a disc shaped product about 7-10 cm in diameter and 2 cm high. 

Pizza or something like it could have been produced by the Phoenicians, the Greeks or the Romans. Given the tendency of people to eat their food off a piece of flat bread the inventive step of cooking the other ingredients with the bread could have occurred to any number of people. 

It is said that the soldiers of Darius the Great (521-486 bc) emperor of Persia baked a kind of flat bread on their shields and then covered it with cheese and dates when on campaign. Cato the Elder, i.e. Marcus Porcius Cato (234-149 bc), wrote of a flat round of dough dressed with olive oil, herbs and honey baked on stones . Shops were found in the ruins of Pompeii apparently equipped for the manufacture and sale of flat breads, possibly pizzas. 

Evidence that dietary fiber interfered with absorption of bivalent metals by the intestine was first ob -tained in connection with studies of human zinc deficiency in Iran. Human subjects who consumed purified phytate exhibited smaller feeal losses of zinc and calcium than they did when they ate equivalent amounts of phytate in the form of unleavened wheaten whole meal flat breads that are the staple food in rural Iran... 

A fiber-rich Iranian Flat bread supplying about 60% of the enrgy intake during the study. 

Several relevant studies have appeared since the manuscript was completed. Ranhotra et al.(66) examined the availability of the iron of five types of Iranian flat breads to rats by use of the hemoglobin repletion method. They found no direct relationship to content of fiber (or phytate or protein). Wiemer... 

The restaurant is perfect for a noon-time getaway - try the homemade dal, a lentil soup with loads of onions and mustard seeds. The chapati roll-up is a good deal at 4.95 - whole wheat flat bread stuffed with the curry of the day, lettuce, carrots, cucumbers, red cabbage and bean sprouts, complemented with your choice of one of the many house dressings. (The sesame herb was my favorite.)... 

Baking the kind of flat bread that was eaten in ancient Egypt... 

Qarooni, J. 1996. Flat Bread Technology . Chapman and Hall, New York. 

Hariri, G., Williams, P.C., and El-Haramein, FJ. 2000. Influence of pentatomid insects on the physical dough properties and two-layered flat bread baking quality of Syrian wheat. J. Cereal Sci. 31, 111-118. 

Many current triticales have flour extraction rates of more than 70% comparable with those of wheat. Triticale flour can be used to partially replace wheat flour in most food applications. In unleavened or flat breads such as chapatis, wheat flour tortillas, and Injera, triticale behaves like soft wheat flours and the bread-making process needs no modification. This makes the crop especially promising in many countries of Asia, Africa, and Latin America where these prepared foods are staples. In leavened breads, triticale has not been able to match the performance of hard wheats. However, it has been successfully utilized to produce noodles, breakfast cereals, and porridges (National Research Council 1989). 

This wheat has excellent milling and baking qualities. It is mainly used for the production of high-volume pan breads. Due to good gluten strength, it is used either alone or in blends with weaker wheats for the production of a diverse range of products, such as hearth breads, noodles, flat breads, and steam breads. 

CPSR has medium-to-strong dough strength properties. Dough properties are not as strong as CWRS but provide an excellent balance for the protein level. Used fa- production of flour for breads, flat breads, and other products such as crackers. 

AWB hard wheat is made up of specific hard-grained white wheat varieties selected for superior milling performance and excellent dough quality. It is segregated at a guaranteed minimum protein level of 11.5%. Suited to the production of a wide range of baked products including European-style pan and hearth breads, Middle Eastern flat breads, and Chinese steamed products such as mantou and pao, as well as Chinese-style yellow alkaline noodles. 

AWB standard white is widely recognized as a highly versatile medium- to low-protein white wheat product representing excellent value for straight milling or blending purposes. This multipurpose wheat is used for the production of Middle Eastern, Indian, and Iranian flat breads, European breads and rolls, and Chinese steamed bread. 

Bread is considered the most common food for mankind. Different types of breads have originated since prehistoric times, and the manufacturing of primitive types of flat breads is well documented. Bread is a sacred symbol for Christians, Jews,... 

Roti (or chapati) is considered the most popular food in India. It is classified as a nonleavened flat bread. The preferred rotis are prepared from wheat semolina or flour, and alternatively from meals of sorghum, pearl millet, or even maize. The... 

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