Unleavened bread

Both lipases and lipoxygenases are present in the bran and the germ. Phytases are nutritionally important as they liberate the phosphorus, of which approximately 70% is in the kernel bound to phytin. Phytin blocks the intestinal absorption of both iron and calcium. Phytase is also present in yeast, which is why leavened bread is nutritionally superior to unleavened bread. There have been concerns about the incidence of rickets among those of South Asian origin who eat chapattis, live in the UK, and have a tendency to keep their skin covered up from the sun. 

This has to be the simplest method. An example of an unleavened bread is the chapatti, which originates on the Indian sub-continent. 

Presumably, at some point in history a batch of unleavened bread dough became contaminated with wild yeast and the first leavened bread was made. The only way in which such a system can be kept going is to keep back a portion of the old dough and add more flour and water to keep the fermentation going. In such a system various side-reactions occur and fatty acids start to be produced, hence the name. The acids give the dough some protection from contamination with undesirable moulds, which would be an advantage in a primitive society. 

The earliest tests of the phytate zinc molar ratio concept in humans was provided by data supplied by Reinhold (51, 52). He analyzed a large number of samples of Middle Eastern bread for phytate and zinc. These breads were of two types "Bazarl and Sangak" which are leavened breads sold in the urban areas and "Tanok" which is an unleavened bread consumed in the villages of the Middle East (Table III). For many of the villagers, "Tanok",... 

Cachets ccMisist of a hard shell containing a single dose of one or more active substances with excipients. The cachet shell is made of unleavened bread usually from rice flour and... 

This is an unleavened bread made with flour, shortening, water and milk. The stiff dough is beaten with a rolling pin and folded over many times, then rolled out and cut with a biscuit cutter. When baked, it should be light, even textured, and crack at the edges like crackers. 

Phytin can be split by the enzyme phytase, which has been identified in several cereal grains. The presence of this enzyme may explain why calcium is more available in leavened than in unleavened breads. 

Zinc Availability in Leavened and Unleavened Bread," Nutrition Reviews, Vol. 33, January 1975, p. 18. 

Lack of zinc in the human diet heis been studied in detail in Egypt and Iran, where the major constituent of the diet is an unleavened bread prepared from low extraction wheat flour. The phytate present in the flour limits the availability of zinc in these diets, with the result that the requirements for the element are not satisfied. Zinc response has also been observed in young children from middle-class homes in the United States who consume less than an ounce (28 g) of meat per day. 

Burrito s wrapper—the tortilla—is an unleavened bread, usually made with flour, salt, water, and fat. (Some of the puffier, Tex-Mex-style tortillas are leavened with baking powder.) For the health-conscious, they now come in fiber-rich whole wheat, along with rice, quinoa, and other gluten-free flours. For a flavor boost, try the spinach, sun-dried tomato, chipotle, and jalapefio varieties. Read the label for ingredients and look for wrappers without added preservatives for best flavor. 

---