Flatbread - A canvas for innovation: A review

Boukid, Fatma

doi:10.1016/j.afres.2022.100071

Cited by 19 publications

(12 citation statements)

References 71 publications

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“…Bread is a traditional staple food consumed by people worldwide, with hundreds of different examples [ 1 ]. Among them, flat breads are the oldest, and they are still very popular due to their high versatility, organoleptic properties, and convenience [ 2 , 3 ]. These reasons justify the relevant growth of their market, especially in relation to the modern style of life and new eating preferences [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Vurro

Summo

Squeo

et al. 2022

Foods

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Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.

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Section: Introductionmentioning

confidence: 99%

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Vurro

Summo

Squeo

et al. 2022

Foods

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“…Due to increased demand for authentic and traditional foods, the reintroduction of ancient wheat and old wheat genotypes in bakery products is gaining a lot of interest [ 12 , 13 , 14 ]. Bread is one of the oldest staple foods worldwide, and it comes in different forms owing to its high versatility of ingredients and in the bread-making process [ 15 , 16 , 17 ]. Gluten is the main protein of wheat grain; it is composed of gliadins-conferring dough viscosity and extensibility and glutenin-conferring dough elasticity and strength [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Mefleh

Boukid²,

Fadda

2022

Life

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Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

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“…Moreover, the Bake Off Technology (BOT), consisting of producing bread from industrial refrigerated, frozen or non-frozen bakery goods (partially-baked bread or “part-baked” bread) to be sold for domestic baking, has increased its market share indicating a growing interest by consumers [ 12 ], and could be applied to flat breads. Flat breads, which are a staple food of high nutritional importance in many countries, are also suitable for reformulation with a variety of fortifying ingredients of animal or plant origin, able to raise the content of proteins and micronutrients [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

The Large and Diverse Family of Mediterranean Flat Breads: A Database

Pasqualone

Vurro

Summo

et al. 2022

Foods

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An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), and to have an insight into their technical and cultural features. A database with information on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) was established. Flours were from soft wheat (67.4%), durum wheat (13.7%), corn (8.6%), rye, sorghum, chickpea, and chestnut (together 5.2%). The raising agents were compressed yeast (55.8%), sourdough (16.7%), baking powder (9.0%), but 18.6% of FBs were unleavened. Sixteen old-style baking systems were recorded, classified into baking plates and vertical ovens (tannur and tabun). Artisanal FBs accounted for 82%, while the industrial ones for 7%. Quality schemes (national, European or global) applied to 91 FBs. Fifteen FBs were rare, prepared only for family consumption: changes in lifestyle and increasing urbanization may cause their disappearance. Actions are needed to prevent the reduction of biodiversity related to FBs. Information in the database will be useful for the selection of FBs suitable to promotional activities and technical or nutritional improvement.

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Flatbread - A canvas for innovation: A review

Cited by 19 publications

References 71 publications

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

The Large and Diverse Family of Mediterranean Flat Breads: A Database

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