Flat Bread Technology

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Summary: Reference book for manufacture and development of flatbread
Review: This comprehensive manual on producing flat breads commercially gives a complete overview about producing these popular products. It contains information about the technology of flat bread production, but also has an interesting historic overview of grain cultivation for wheat, corn, rye, rice, barley, sorghum and millet. More important, there is the latest research on flat bread technology. The author is a noted expert in the field and has published many papers about the behavior of different flours, manufacturing practices and preservation of breads.

This book contains vital information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assurance and shelf life of the baked products, all of which are important for anyone going into the baking business to supply this popular form of bread.

Did you know that flat bread is the most common kind of bread eaten in the world (think naan, chappatis, pita, and other breads eaten every day over most of the earth.)