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Pita bread

This traditional Middle Eastern product has the unique distinction of being called bread yet is specifically excluded from the bread and flour regulations. The only consequences of this are that pitta (also spelt pita) bread does not have to be fortified and any food additive that is permitted in food generally but is not permitted in bread would be permitted in pitta bread. In practice, pitta bread makers tend to be rather conservative. [Pg.194]

Pita bread is a round pocket bread, widely consumed in Middle Eastern, Mediterranean, and Balkan cuisines. The pocket is created by steam, which puffs up the dough as the bread cools and flattens, it leaves a pocket in the middle. [Pg.308]

FIGURE 15.13 Type 1 and type 2 MetAPs ( pita-bread enzymes), (a) E. coli MetAP-1 (b) P. furiosis MetAP-2 (c) human MetAP-2. In contrast to the type 1 enzymes, type 2 MetAPs contain an a-helical subdomain (orange) inserted within the catalytic domain (cyan and green a-helices and p-strands, respectively). (From Lowther Matthews, 2002. Reprinted with permission of the American Chemical Society.)... [Pg.309]

Among the yeast- and bacteria-leavened products are the following (1) bagels—doughnut-shaped rolls (2) Danish pastry (3) Jewish challah bread (4) malt breads (5) pita or pocket bread (6) pizza (7) raised doughnuts (8) salt-rising bread (9) sourdough bread and (10) whole wheat bread. [Pg.121]

Typical Formulas for the Elaboration of Chinese Steamed, French, Bagels, Pita, or Arabic and Pretzel Breads ... [Pg.275]

Discuss at least three reasons why bread has been historically the most popular food for mankind. In a table, compare properties, processing, and relative caloric content of the following breads French, Pita, Chinese, Danish, Pan bread. Bagel, and yeast-leavened Donut. [Pg.322]

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. [Pg.671]

Uses Wetting agent, o/w emulsifier, dough conditioner for bread and pita release agent lubricant Features LowVOCs Regulatory GRAS... [Pg.881]

See other pages where Pita bread is mentioned: [Pg.460]    [Pg.185]    [Pg.308]    [Pg.69]    [Pg.75]    [Pg.122]    [Pg.135]    [Pg.137]    [Pg.403]    [Pg.404]    [Pg.404]    [Pg.460]    [Pg.312]    [Pg.761]    [Pg.1112]    [Pg.1115]    [Pg.277]    [Pg.308]    [Pg.460]    [Pg.185]    [Pg.308]    [Pg.69]    [Pg.75]    [Pg.122]    [Pg.135]    [Pg.137]    [Pg.403]    [Pg.404]    [Pg.404]    [Pg.460]    [Pg.312]    [Pg.761]    [Pg.1112]    [Pg.1115]    [Pg.277]    [Pg.308]    [Pg.465]    [Pg.374]    [Pg.214]    [Pg.465]    [Pg.1184]    [Pg.1145]    [Pg.1398]    [Pg.1312]    [Pg.1396]    [Pg.1140]    [Pg.276]    [Pg.551]    [Pg.589]   
See also in sourсe #XX -- [ Pg.274 , Pg.276 , Pg.551 ]



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