Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method

From: Cereal Chemistry | Date: September 1, 2005| Author: Ajo, R; Amr, A | Copyright information

ABSTRACT

Two types of flat bread (thin and thick) were produced from straight-grade flour by the traditional straight dough (SD) and sponge and dough (SPD) methods using 50 and 60% sponges. Quality of the resulting bread was evaluated with respect to specific volume, crumb distribution between layers, moisture content, overall sensory quality, and rate of staling. The results showed that the method of production has a significant effect (P < 0.05) on the specific volume of the crumb...

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