Flat Bread Research Articles

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents.

Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.

Effect of staggered date of sowing and fertilizer application on yield and yield attributing characters of Niger (Guizotia abyssinica Cass.)

Chapatti or flat bread is very popular in the world because it constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With increasing urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance. In this study shelf life of chapatti and its flexibility was tried to improve by adding several ingredients like jowar, barley, hot water and oil in the wheat flour. Variables such as jowar, barley and oil are added at three different levels as 20%, 30%, 40%; 20%, 30%, 40%; 10%, 15% and 20% respectively. The chapatti was prepared by traditional method and then undergoes the thermal process and then stored at 5 °C in refrigerator in LDPE packaging material and then followed the results for shelf life of chapatti in equal interval of 24 h for 4 readings for 0th h, for 24th h, 48th h and 72th h and no spoilage were found in any sample and the overall acceptability is good rated to jowar sample and poor was rated for control sample. The sensory analysis was done using 9-point hedonic scale and from mean sensory score it was predicted that the jowar sample had significantly superior acceptability as compared to others and control sample had significantly poor acceptability. At the end of the test, it was found that jowar sample was best accepted while control sample was having poor acceptability. Results from the time measurements and microbiological tests showed that the product was in acceptable condition throughout the storage period.

Challenges and Barriers to Improve Quality of Traditional Flat Breads in Iran

Challenges and Barriers to Improve Quality of Traditional Flat Breads in Iran

تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية

This study aims contributing to reduce the large food gap that widens from year after year, caused by the import of large quantities of wheat and white flour as a result of the low self-sufficiency ratio of locally grown wheat grain, and healthy food consumption pattern for Yemeni consumer, so this study was conducted using the composite flour technique and containing flour for some local crops, such as sorghum, corn, millet and barley. As this study examined the production of three types of popular baked (kodam, flat and roti bread), which the Yemeni consumer accepts for each of his meals, and the effect of compounds of the flour on the sensory characteristics (shape, size, color, flavor and pulp regularity) of these products which prefer by the Yemeni consumer. Significant superiority (P < 0.05) of the total sensory characteristics of the kodam produced by composite flour compared by the white flour (control). The results also showed that no significant differences for total sensory characteristics between flat bread produced by the composite flour and produced by the white flour (control),.No significant differences for the sensory characteristics (shape, size, color, flavor and pulp regularity ) of the roti produced from the composite flour compared to the sensory characteristics of the roti produced from the white flour (control). On the other hand, there is no significant differences for the whole sensory characteristics of the roti produced from the white flour (control), compared to the roti produced from the composite flour.

Karaha Pujan

This article brings to light a kind of worship of lord Krsna practised especially by the communities of Ahir (cowherds), and Gadariya (shepherds) of eastern Uttar Pradesh, called Karaha pujan. It involves life-threatening practices performed, in a state of possession, by a bhagat, a man with charismatic authority. Besides Krsna, two forms of the goddess Sakti, namely Durga and Vansakti, are also invoked. The bhagat comes only from the Ahir or the Gadariya community. It is mostly performed under the scorching sun in summer, where the bhagat, praying to the deities, bathes in boiling hot khir (a sweet rice pudding cooked in milk), and fries puris (flat bread) dipping his hands into the boiling ghee. People come from surrounding places to witness it, feel awe for the bhagat, and believe that he is unharmed because he has been possessed by the deity or deities being worshipped. The bhagat makes predictions about the climatic conditions of the region, and about the future of the devotees, and provides solutions to their problems. This article traces similarities and parallelisms between this folk ritual performance and folk Tantric ways of worship.

Isolation, characterization of fenugreek gum and its effect on quality of chapatti (Indian unleavened flat bread)

Abstract Chapatti, unleavened Indian flat bread is a round sheeted baked product prepared from whole-wheat flour. In the current study, fenugreek seed gum (FSG) was isolated and utilized in the preparation of chapatti in order to increase its shelf life. The isolated FSG showed lesser protein and ash content however it had superior functional characteristics as compared to whole wheat flour (WWF). Five samples of chapatti were prepared from the blends of wheat flour incorporated with FSG in different proportion ranging from (0, 0.25, 0.50, 0.75, and 1.0%). The prepared chapattis were analyzed for various parameters such as moisture content, color, texture and sensory quality during storage of 0, 2 and 5 days at room temperature. The chapatti sample incorporated with 0.75% gum showed satisfactory quality attributes and comparable to fresh sample even after 2 days of storage.

Effect of some Bread Improvers on Staling in Flat Bread

Effect of some Bread Improvers on Staling in Flat Bread

Preparation and evaluation high quality free gluten flat bread II: Effect of using improvers on freshness, texture profile analysis and sensory evaluation

Preparation and evaluation high quality free gluten flat bread II: Effect of using improvers on freshness, texture profile analysis and sensory evaluation

Preparation and Evaluation High-Quality Gluten-Free Flat Bread I: Effect of Using Improvers on the Chemical and Physical Properties

Preparation and Evaluation High-Quality Gluten-Free Flat Bread I: Effect of Using Improvers on the Chemical and Physical Properties

Fungal Load, Coliform and Aflatoxins in Wheat Flour of Lahore Metropolitan City

In Pakistan, wheat flour is mostly utilized for making flat breads locally called chapattis. Other uses of wheat flour are in bakery products manufacturing. It is an important constituent of daily diet of people. Shelf life of wheat flour is one of the most important factors for its quality determination. Wheat flour is often tainted with pathogenic fungal species and their toxic secondary metabolites called Mycotoxins. The present study was designed to make a comparative analysis of Microbiological quality (fungal load and total coliform count) and detection of aflatoxins in raw and branded whole wheat flour samples of Lahore Metropolitan city. Total 100 samples were collected for determination of fungal load, coliform and aflatoxins. The Standardized methods were applied to count the colony forming units of fungal species and total coliform bacteria respectively. The results indicated both branded and raw whole wheat flour groups were of good quality for human consumption. However, the microbiological quality of branded whole flour was better than raw whole wheat flour. There was a significant difference (P&lt;0.05) in fungal load of raw and branded whole wheat flour. Similarly, coliform bacteria were only cultured form the samples of raw flour. In the last stage of study, aflatoxins level was analysed by using a commercially available kit. All the samples of both raw and branded whole wheat flours were negative for aflatoxins detection. The overall quality of raw and branded whole wheat flours in Lahore city is satisfactory for consumers.

ANALISIS KANDUNGAN GIZI TERHADAP ROTI PIPIH DENGAN SUBTITUSI TEPUNG BIJI ALPUKAT

Various kinds of plants have been used as medicinal plants since ancient times, considering that medical costs are not affordable for everyone, natural medicine with traditional medicinal plants is seen as an affordable alternative. Like the avocado. Avocado (Persea americana) can be used as medicine. Avocado fruit besides the flesh which has a high nutritional content, avocado seeds also have a high nutritional content. Research shows avocado seeds have greater properties because their antioxidant content can be up to 70%. The purpose of this study is to determine the nutritional content of flat bread with avocado seed flour substitution. This research was conducted at the Feed Laboratory of the Faculty of Animal Husbandry, Hassanuddin University, Makassar, South Sulawesi by using the experimental laboratory method or trial method. The results of the research included 39.45% water content, 1.66% ash content, 8.24% crude protein content, 0.43% fat content, 1.47% fiber content, and 233 ppm flavonoids content.&#x0D;

Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat bread

Khambir is a leavened staple food among the native highlanders of Western Himalaya. It is prepared by sourdough fermentation of wheat flour with yeast (YAK) or buttermilk (BAK). Both types of bread were rich in carbohydrate, protein, dietary fiber, containing less fat and gluten, and enriched with lactic acid, vitamins, and minerals. The in vitro digestibility test showed a slow glucose-controlled release potential of khambir that reflected improved content of rapidly digestible starch, slowly digestible starch, resistant starch, and predicted glycemic index. The changes of crystallinity to amorphous structures of starch, content of protein and fatty acid, and accumulation of 17 major metabolites were evaluated through FTIR and GC–MS. The extracts of khambir alleviated cold-induced gastric ulcers in the animal model as it exhibited histoprotective and anti-inflammatory activities. This study demonstrated that the traditional leavened bread khambir is nutritious and can alleviate gastric lesions related to acute mountain sickness.

Microbial and Fungal Contamination of Wheat Flour, Dough, and Bread Samples Collected from Isfahan, Iran

The present investigation was done to evaluate the microbial and fungal contamination and also molecular identification of fungal species in flour, dough and bread samples collected from Isfahan, Iran.Two-hundred and forty different types of cereals including flour, dough and bread were collected. Samples were subjected to microbial and fungal counting and also PCR-based identification of fungal species and sequencing of Aspergillus species. Ranges of total bacterial count of flour, dough and bread samples collected from breads were between 2.83±0.99 and 6.43±1.12 log cfu/g. Flour, dough and bread samples collected from bulk breads had the higher counts of total bacteria than those of flat breads. Ranges of mold count of flour, dough and bread samples collected from breads were between 0.00±0.00 and 1.63±0.63 log cfu/g. Flour, dough and bread samples collected from flat breads had the higher counts of mold than those of bulk breads.Distribution of Penicillium, Cladosporium, Mucor, Aspergillus, Alternaria, Canninghamella, Hyaline, Rhizopus, Epicoccum and Syncephalestrum amongst detected fungal colonies were 24.40%, 20.10%, 20.10%, 19.00%, 3.80%, 3.80%, 3.80%, 2.70%, 1.00% and 1.00%, respectively. Sequencing of isolated Aspergillus genus revealed that all strains were related to flavus, oryzea, terreus,andnijer species. Detected total count and mold count in studied bread samples were lower than limit standards announced by Institute of Standards and Industrial Research of Iran. However, considering the high consumption rate of these kinds of food samples among Iranian people, severe surveillance programs should perform to inhibit from their bacterial and fungal contamination.

Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)

Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)

Çimlendirilmiş Buğday Unundan Yapılan Tırnaklı (Düz Ekmek) ve Tava Ekmek Kalitesi Üzerine Bir Araştırma

Bu çalışmada, çimlendirilmiş buğday ununun Şanlıurfa yöresine özgü düz bir ekmek olan tırnaklı ekmek ve hacimli bir ekmek olan tava tipi ekmeklere olan etkisi araştırılmıştır. Araştırmada Dariel ekmeklik buğday çeşiti kullanılmıştır. Buğdayın çimlendirilerek öğütülmesi sonucu elde edilen un, %20-40-60-80-100 oranlarında normal buğday unu yerine ikame edilmiştir. Çalışma kapsamında çimlendirilmiş buğdayda 1000 tane ağırlığı, hektolitre ağırlığı ve düşme sayısı analizleri yapılırken, tırnaklı ve tava ekmeklerde ise duyusal analizler yapılmıştır. Elde edilen sonuçlara göre, çimlenmiş buğdaylarda 1000 tane ağırlığı, hektolitre ağırlığı ve düşme sayısı değerlerinde düşüş belirlenmiştir. Tırnaklı ekmeklerde ekmek yumuşaklığı ile tat ve aroma dışında, tava tipi ekmeklerde ise ekmek içi rengi ile tat ve aroma dışındaki duyusal özelliklerin tamamı çimlenmiş buğday ununun kullanımına bağlı olarak düşüş gösterirken, tırnaklı ekmeklerde bu etki daha sınırlı kalmıştır.

Utilization and Processing of Sorghum by Small Holder Farmers in Drought Prone Agro-ecological Zones of Kenya

Sorghum is an under-utilized crop and one of the most important cereal crops in semi-arid tropics. In Kenya, sorghum is grown in the often drought prone marginal agricultural areas of Eastern, Nyanza and Coast regions where there are many biotic and abiotic constraints that reduce its productivity. The aim of the present study was to assess the current utilization and processing practices by small holder farmers. Makueni County, a representative of drought prone areas situated in agro-ecological zone was selected since sorghum is a widely cultivated crop and the region has organized formally registered farmer groups. Key informant interviews (20), household survey questionnaires (300) and focus group discussions (12) with the farmers were conducted to gather data on sorghum production, challenges in production consumption and utilization, processing technology and market access. Key informant interviews (20), household survey questionnaires (300) and focus group discussions (12) with the farmers were conducted to gather data on sorghum production, challenges in production consumption and utilization, processing technology and market access. The main uses of sorghum include: Stiff porridge (ugali) (37.6%), thin porridge (uji) (35.2%), fried dough (mandazi) (3.1%), flat bread (chapatti) (2.6%),githeri(sorghum mixed with legumes) (8.0%), sorghum cake (1.2%), beverage (sorghum tea) (0.8%) and animal feed (8.5%). The greatest challenges that hinders utilization and limits processing of sorghum and value addition were lack of markets (12.3%), low volumes of production due to low productivity (3.5%), lack of capital (4.6%), pest and diseases (38.2%), lack of farm equipment (24.6%) and lack of processing knowledge (16.8%). This work recommended that more farmers training on sorghum value addition be conducted to create awareness on sorghum products utilization and to link the products to the markets.

Glycemic response of chapati (Indian flat bread) developed from cereal pulse blends

The study was conducted to develop culturally acceptable low glycemic chapati (Indian flat bread) for diabetic patients. The acceptability, nutritional composition and glycemic index (GI) of the developed chapati were assessed. Oat, barley, soybean and chickpea flour were incorporated into the whole wheat flour, by using ten different flour combinations. The developed chapati was compared with corresponding control chapatti. The overall acceptability of chapati prepared form the blend of whole wheat flour with soybean (75 and 25%) and with whole wheat flour, barley and soybean in the proportion of 50, 25 and 25% was significantly (p

Elemental composition of teff (a gluten-free grain), maize and wheat: Staple crops in the Main Ethiopian Rift Valley

Teff, maize, and wheat are the major cereals grown in volcanic ash-rich soils of the Main Ethiopian Rift (MER) Valley. Teff is a gluten-free cereal native to Ethiopia, used for making a local flat bread called injera, and is getting popularity globally due to its nutritional value (gluten-free and high fiber content). Teff can thus be an alternative diet for the treatment of celiac disease, a lifelong intolerance to gluten. This study aims to assess the distribution of toxic and essential elements in these staple cereals using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and compare with mineral composition of wheat, and maize consumed in the Main Ethiopian Rift Valley. We found significantly higher mean concentrations (in mg/kg) of Mg (1400), Ca (1210), Na (33), Fe (159), Mn (71), Sr (5.6), and Cu (4.8) in teff compared to wheat and maize. Maize had the lowest concentrations of these essential elements. Mean concentrations (in μg/kg) of As (24.7) and Pb (70) in teff were relatively higher compared to wheat and maize, which had similar values of As (4.5) and Pb (8.9). Teff and wheat had similar Cd concentrations (in μg/kg) of 4.8 and 5.4 respectively compared to maize (1.5). Cadmium concentrations were below the Codex standard established for Cd in cereal grains (100 μg/kg). Only one teff sample exceeded the Codex standard set for Pb (200 μg/kg) in cereal grains. This study provides information on nutritional values and food safety of maize, wheat, and teff; the latter is becoming an alternative gluten-free diet for celiac patients in countries where wheat is commonly a staple food.

Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater

A biotechnological protocol to produce a focaccia (a typical Italian flat bread) without bakers' yeast addition and with reduced salt was developed, to meet the current needs of the consumer. Based on its leavening capability, the Leuconostoc citreum strain C2.27 was selected to be used as a starter instead of the baker's yeast and inoculated in a liquid sourdough (type-II) for the production of the “yeast-free” focaccia. The addition of different NaCl concentrations and the replacement of the salt with food grade seawater were evaluated, and the capability of the selected strain to affect technological, nutritional and sensory features of the focaccia investigated. A significant improvement of the nutritional characteristics of the focaccia was observed compared to the control (leavened with bakers' yeast and added with NaCl 1.5 g/100 g) using 0.7 g/100 g of salt in the form of NaCl or seawater. Besides the reduced Na content (66% lower than the control), focaccia with seawater also showed a higher content of Ca2+ and Mg2+ (ca. 36% and 53%, respectively), and the lowest predicted glycemic index compared to the other experimental focaccia.

Contents of Metal(loid)s in a Traditional Ethiopian Flat Bread (Injera), Dietary Intake, and Health Risk Assessment in Addis Ababa, Ethiopia.

The traditional Ethiopian flat bread, injera, is a regular component of daily diets in Ethiopia and Eritrea. This bread is also popular among urban refugees particularly Eritreans in Addis Ababa. The levels of metal(loid)s in 40 composite (120 sub-samples) injera samples, representing 4 types of market establishments in Addis Ababa, were determined using inductively coupled plasma-mass spectrometry (ICP-MS) and portable X-ray fluorescence (PXRF). For ICP-MS analysis, the accuracy of the method was evaluated by the analysis of a certified reference material and recovery experiments. It was found that the correlations between the mean levels of Al and Fe and between Al and Mn in injera were highly significant (p < 0.001). It was also found that 1.5 fresh injeras would cover 48-75% of recommended dietary allowance (RDA) for Mg, 17-21% of RDA for K, 19-23% of RDA for Ca, and 60-72% of RDA for P for an adult group aged between 19 and 50. Daily intakes of Al, Fe, and Mn were found to be above the provisional tolerable daily intake (PTDI)/maximum tolerable daily intake (MTDI) values. The mean target hazard quotient (THQ) values for Fe and Mn were greater than 1. The total THQ values varied from 6.52 to 8.53 among market establishments. Estimating carcinogenic risk due to exposure to As, Cr, and Pb indicated that perennial injera consumers might remain at cancer risk. This would further escalate if other staple food items and spices are considered. Hence, there is a need for home-based strategies to reduce extrinsic soil-Al-Fe-Mn in injera/tef batter.