Traditional Flat Bread Research Articles

Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.

Ochratoxin A (OTA), which is one of the most important mycotoxins in terms of human health, can be found in cereal products such as bread, "bazlama" (traditional flatbread), and pita bread, as well as cereals such as wheat, barley, and corn. This study aimed to determine the effect of different fermentation times, baking, and storage for various periods on the presence of OTA in sourdough bazlama. Bazlama flour was contaminated with OTA concentrations of 5 and 10 μg/kg. After two different fermentation times (1.5 and 3 h), baking at 300 ± 5°C, and storage at room temperature (25 ± 2°C) for 0, 5, and 10 days, the change in OTA levels of bazlama samples was determined by the high-performance liquid chromatography with fluorescence detector (HPLC-FLD) method. The effect of different storage periods on the presence of OTA is insignificant. Although a general decrease in OTA level has been determined, it has been found that long-term fermentation (at least 3 h) was more effective, especially in flours with a high concentration (10 μg/kg) of OTA contamination. It has been determined that bazlama made from contaminated flours with OTA levels of 5 and 10 μg/kg contained OTA levels exceeding 3 μg/kg when long-term fermentation was not used. This is the maximum permitted limit set by the Turkish Food Codex and the European Commission, indicating that it is not suitable for consumption in this position.

Influence of nitrogen fertilizer rate and variety on tef [Eragrostis tef (Zucc.) Trotter] nutritional composition and sensory quality of a staple bread (Injera).

In Ethiopia, tef is one of the major staple crops used as a basic raw material for food development such as stable bread called injera. Studies reported that imbalanced N fertilizer reduces the overall deliciousness of grains. Nowadays nitrogenous fertilizers are considered as the source of variation for the quality of injera, Ethiopian traditional flat bread. Therefore, a field experiment was conducted to assess the effects of N fertilizer rates (0, 30, 60, 90, and 120 kg N ha-1) on grain nutrition and sensory quality of injera of three tef varieties of (Kora, Boset, and Asgori). The experiment was conducted in main cropping season in Randomized Complete Block Design with three replications and Di-ammonium Phosphate was used in the same dose. Crop attribute parameters were determined using standard methods. Sensory quality and color of injera were determined by panelists and injera eye software respectively. Results showed that only protein content increased with nitrogen rates, while carbohydrate decreased significantly at (P < 0.05). Kora at the control plot (K0) had better color, flavor, texture, and taste values of injera, but they decreased with nitrogen rates. Injera from white tef varieties had a better acceptance as compared with Asgori red tef variety. Injera eye software indicated that the color of injera was significantly affected by varieties. Kora had a higher (55.74) lightness value followed by Boset (54.71), and Asgori (51.26). Injera from the Asgori variety had a maximum red color. Kora and Boset had higher yellow color on the control plot, but for Asgori it increased with the nitrogen rate.

Determination of metal(oids) in different traditional flat breads distributed in Isfahan city, Iran: Health risk assessment study by latin hypercube sampling.

This survey was conducted to assess the metal(oids) content in 93 samples of bread, including barbari, lavash, and tafton, using inductive couple plasma/optical emission spectroscopy (ICP-OES) method and atomic absorption spectroscopy (AAS). The amounts of measured element were compared with the permissible limit set for bread by FAO/WHO and Iranian National Standardization Organization (INSO). The limit of detection (LOD) was ranged from 6.6 × 10-5 to 2.1 × 10-2 mg l-1 with recoveries ranged from 92% to 102%. The average concentrations of aluminum (Al), arsenic (As), boron (B), cadmium (Cd), iron (Fe), mercury (Hg), magnesium (Mg), sodium (Na), lead (Pb), and zinc (Zn) in bread were 29.88 ± 8, 0.03 ± 0.004, 12.77 ± 3.70, 0.01 ± 0.006, 34.16 ± 8.95, 0.01 ± 0.008, 346.07 ± 36.08, 3314.81 ± 317.19, 0.24 ± 0.11, and 19.65 ± 4.66 mg Kg-1, respectively. Amounts of As, Cd, Hg, Mg, Pb, and Zn were lower, and those of Al, Fe, and Na were higher than the permissible limits defined by FAO/WHO. The Latin Hyper Cube (LHC) sampling results revealed that children were exposed to higher non-carcinogenic risk and adults were more threatened by carcinogenic risk. It is recommended to control the entrance of metals in bread in the farm-to-fork chain in order to prevent probable future health challenges.

Socioeconomic determinants of nutritional behaviors of households in Fars Province, Iran, 2018.

IntroductionHouseholds' dietary habits are affected by their environment and socioeconomic status (SES). This study aims to investigate eating behaviors and determine the factors affecting nutritional status in households in Fars Province in 2018.MethodIn this cross-sectional study, urban and rural households were selected using the multistage sampling method. A questionnaire was employed to interview the mother or householder to record the demographic, SES, and dietary habits of the family for major food items commonly used. A logistic regression model was used to analyze the data. The p-value less than 0.05 was considered significant.ResultsIn total, 6,429 households participated in the study. The majority of households use traditional flatbread, low-fat milk, and liquid/cooking oil. Frying was the most prevalent method of cooking. Parents' level of education and SES were associated with type of consumed bread, milk and dairy, methods of food preparation, adding salt at the table, eating out, and fast-food usage. Parents' higher level of education was significantly associated with salt storage in optimal conditions and not using salt before tasting the meal.ConclusionMost of the households had healthy practices, especially in consumption of certain oils and methods of preparing their food as well as keeping salt in an optimal condition and using iodized salt. The most important unhealthy nutritional behavior was high consumption of fast food and outdoor food, especially in urban regions. Unhealthy dietary habits were more prevalent in households with low household and regional SES. Both households and regions with higher SES had better dietary habits.

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today.Graphical abstract

Technical design, costs, and greenhouse gas emissions of solar Injera baking stoves

This paper presents the technical design, market penetration, costs, and greenhouse gas emissions of three types of stoves for baking Injera, which is a traditional flat bread and staple food in Ethiopia and Eritrea. The investigated stoves are an improved biomass (Mirt), an electric, and a solar stove. As solar stove, a steam based concentrating high temperature device suitable for indoor cooking, was selected for economic evaluations. Since it is not available on the market yet, material prices and labor costs are considered.After a review of traditional and high temperature solar stoves, a thorough cost analysis is presented. Various economic parameters are quantified, like the discounted payback period for the replacement of a traditional stove by a solar stove.The analysis yields that the levelized cost of useful heat for baking (LCoEuseful) with the Mirt stove is almost 2.5 times as high, and for baking with an electric stove (with domestic electricity prices) it is about 1.1 times as high as baking with the selected solar stove. This is because of fuel costs and very different efficiencies of the stoves.The saving potential of the annual CO2 emissions for substituting all the Mirt and open fire Injera stoves in Ethiopia for solar devices yields about 32.74 million tons. The equivalent CO2 emission reduction from these replacements corresponds to about 22% of the 2010 total CO2e emissions in Ethiopia.

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

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

Open fire ovens and effects of in-home lavash bread baking on carbon monoxide exposure and carboxyhemoglobin levels among women in rural Armenia.

Lavash is a traditional flatbread commonly baked at home by women in Armenia and other Middle Eastern and Caucasus countries. The baking process follows centuries' old recipes and is done primarily in open fire ovens. Data are limited regarding the impact of baking on indoor air quality and health outcomes. This study aimed at assessing the effects of lavash baking on household air pollution and cardiovascular outcomes among women who bake lavash in rural Armenia. A convenience sample of 98 bakers, all women, never-smokers, representing 36 households were enrolled. Carbon monoxide (CO) concentrations and carboxyhemoglobin (COHb) levels were monitored before, during, and/or after baking. As expected, exposure to concentrations of CO peaking at/or above 35-ppm during baking was more likely to occur in homes with fully enclosed and poorly ventilated baking rooms, compared to those with three or fewer walls and/or one or more windows. Bakers in homes where CO concentrations peaked at/or above 35-ppm were more likely to have an increase in post-baking COHb levels compared to those in homes with lower CO concentrations.

Optimization of four models flatbread bakery machines in Iran

Purpose The purpose of this study is to reduce energy consumption in bakeries. Due to fulfill this demand, quite a few parameters such as energy and exergy efficiency, energy waste and fuel consumption by different traditional flatbreads bakeries (Sangak, Barbari, Taftun and Lavash should be monitored and their roles should not be neglected. Design/methodology/approach In the present study, experimental measurements and mathematical modeling are used to scrutinize and investigate the effects of the aforementioned parameters on energy consumption by bakeries. Findings The results show that by doing reported methods in this paper, the wasted energy of the walls can be decreased by about 65 per cent; and also, by controlling the combustion reaction to perform with 5 per cent excess air, the wasted energy of excess air declines by about 90 per cent. And finally, the energy and exergy efficiency of bakeries is increased, and as a result, the annual energy consumption of Sangak, Barbari, Taftun and Lavash bakeries diminish about 71, 59, 57 and 40 per cent, respectively. Originality/value As evidenced by the literature review, it can be observed that neither numerical studies nor experimental investigations have been conducted about energy and exergy analyses of Iranian machinery traditional flatbread bakeries. It is clear that due to a high preference of Iranians to use the traditional bread and also the popularity of baking this kind of bread in Iran, if it is possible to enhance the traditional oven conditions to decrease the loss of natural gas instead of industrializing the bread baking, the energy consumption in the country can be optimized.

Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour

In this study, cereal-legume flour blend (CLFB) containing an equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) were used in the formulations of commercial bread (CB) and traditional flat bread (TFB) at 25% level. The adverse effect of CLFB on technological quality of breads was tried to eliminate using different combinations of additives (vital gluten, fungal alpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase, glucose oxidase, lipase, pentosanase and xylanase) in both breads. Combinations with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase, ascorbic acid and xylanase or pentosanase provided the highest bread specific volume along with CB prepared with 100% wheat flour. The additive combination including xylanase also revealed the lowest hardness in CB, as well as resulted in a decrease in the spread ratio and hardness values of TFB. Crust colour values ( L* , a* and b* ) were significantly (P<0.05) affected by all of the additive combinations in both CB and TFB. The combinations containing pentosanase or xylanase displayed a better improvement on the pore structure, appearance and overall acceptability scores of CB and TFB including 25% CLFB in comparison to other additives.

Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry

Cereal products as the main group of food diet have most important effect on human health. Acrylamide as a dangerous toxic compound has highly potential to be form in carbohydrates and proteins-rich foods at high temperature. In this research, we have successfully analyzed the amount of acrylamide in the important group of cereal products. Efficient, sensitive and selective microextraction technique has been applied to extract acrylamide from cereal samples. Gas chromatography-mass spectrometry has been employed as powerful analytical instrument in the quantitation step. Parameters on the extraction procedure were studied and optimized using central composite design. The calibration curves showed high linearity (R2 = 0.998) in the range of 1–500 ng g−1. Limit of detection and limit of quantitation were obtained 0.6 ng g−1 and 2 ng g−1, respectively. The average acrylamide levels for wafer, traditional flat bread, biscuit, cracker, cake, cookie and industrial leavened bread were 233.94, 218.26, 200.67, 190.50, 186.39, 156.10 and 100.22 ng g−1 respectively. The acrylamide content in all tested sample was higher than 100 ng g−1. Wafer samples showed the highest amount of acrylamide. The composition of cereal sample and baking time and temperature have directly affected on acrylamide level in sample.

Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour

The influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.

Experimental and Numerical Investigation of Two Different Traditional Hand-Baking Flatbread Bakery Units in Kashan, Iran

In present study, experimental measurements and mathematical modeling were employed to investigate the different parameters, such as temperature of different parts of oven, natural gas consumption, flue gases temperature and portion of different heat transfer mechanisms during baking, in two different traditional flatbread bakeries called Sangak (/sӑngӑk/) and Barbari (/bӑrbӑri/). In all studied ovens, the bread receives the energy from natural and forced convections, conduction, and radiation (volumetric and surface radiation). The main aim of this study is introduction of a numerical simulation in order to investigate and validate the flatbread bakery ovens. This validation has resulted in to analyze different bakery ovens using numerical methods and consequently reduce the experiments costs. Due to fulfill this demand two numerical models are used and solved using control volume method based on SIMPLE algorithm and RNG k-e method. The obtained results showed that numerical solution can make a reliable result in case of modeling bakery ovens, because of a good agreement between numerical and experimental results with the maximum error of 12.57%.

Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and Cowpea

The quality of the three local wheat varieties, pearl millet and cowpea composite based gurasa (a Nigerian traditional flat bread) were evaluated. A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The proximate composition, weight, volume, swelling power, solubility index, water absorption capacity and acceptability of the gurasa were determined using standard methods. Water absorption ranged from 50 to 55% and increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Gurasa supplemented with pearl millet and cowpea had the highest protein (14.58%), crude fats (4.93%) and energy (333.13kcal/100 g) which increased with the level of substitution. Weight and volume of the gurasa ranged from 128.33 to 153.33g and 186.67 to 386.67 cm3 respectively. Sensory evaluation showed that all the gurasa products were acceptable in terms of colour, taste, aroma and texture when compared with the control gurasa. Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.

Zinc and Manganese of serum were negatively, but Copper positively influenced by Iron elevation in diet of male Wistar rats.

The purpose of the study was to determine the effect of dietary iron on distribution of zinc, manganese, copper, calcium and magnesium in the body of Wistar rats. Commercial Sangak, an Iranian traditional flat bread was used in this study. It was prepared by additionof yeast and sourdough. Different doses of iron (35, 70, 140, and 210 mg/kg per diet) were added to bread vehicle for 30 days with or without baking soda (250 mg/kg per diet). The concentrations of the above elements were determined by graphite furnace and flame atomic absorption spectroscopy. Serum zinc and manganese concentrations were significantly lower (P < 0.05) in rats that received higher concentrations of iron compared to the controls. Serum iron, and copper concentrations increased significantly (P < 0.05) with an increase in dietary iron compared to the controls. Increments of dietary concentrations of iron raised the concentration of iron, zinc and manganese in the feces, and lowered the concentration of copper and calcium in the feces (P < 0.05). Diets that contained baking soda showed a statistically significant increase in phytic acid (P < 0.05). Lower serum iron was seen in rats that received baking soda with diet of the control group. Conversely, feces iron and zinc were increased in this group. It is concluded that iron absorption might interfere with zinc and manganese because of similar physicochemical properties. Knowledge about these interactions is essential when supplementation of some elements is recommended in populations with a high risk of some deficiencies such as iron and zinc.

Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)

The present study suggested utilization of barley husk obtained as a by-product during extraction of starch from barley grains in preparation of unleavened flat bread (chapatti). The barley husk was added at (5–30) % level to wheat flour. These flour and husk blends were then turned into dough by adding water based on farinograph water absorption. It was observed that gluten index reduced with addition of fiber suggesting weakened gluten network. This was also confirmed with increase in mixing tolerance index (MTI) values on addition of barley fiber. The correlation between percent fiber and MTI was found to be 0.899 (p < 0.01). Alveograph showed reduction in “L” values on addition of husk suggesting reduction in dough extensibility. The doughs with reduced elasticity led to formation of chapattis which were less elastic and harder as observed through Universal Testing Machine. For all doughs (with and without fiber) storage modulus (G′) was found to be higher than loss modulus. The slopes measured through linear regression of log G’ vs. log (frequency) declined with increase of fiber in dough. Interestingly, it was observed that the sensory panelists were unable to perceive the differences in quantity of fiber in various chapattis.

Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil

ABSTRACTTaftoon bread is one the main traditional flat breads consumed in Iran and various parts of the Middle East. We studied the effect of different levels (1–3% w/w flour-based) of sesame oil on dough characteristics, baking performance, and staling of Taftoon bread during storage (5 days) in room (25 ± 1°C) or refrigerator (4 ± 1°C). Supplementation of dough with 1 or 2% oil led to improved Farinograph characteristics. Breads with 2% oil showed higher oven spring and specific volume and lower baking loss. The moisture and water-soluble starch content of the oil-added samples were higher, but their firmness was less than the control bread. Supplementation of bread with oil led to a lighter Hunterlab color and improved sensory scores. Generally, the best quality was obtained at the optimum usage level of 2% sesame oil. Bread staling, as monitored by moisture, water-soluble starch, and firmness analysis, was slower in refrigerator than in room.

Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture

Trials were carried out to assess the effect of white sorghum (WS) and red sorghum (RS) supplementation on the physical attributes of traditional wheat flour (WF) flat bread. Flat breads were prepared with varying amounts of refined WF and (30, 40 and 50% of) commercial wholegrain WS or RS flours and measurements were taken of the physical attributes (weight, volume, colour and texture) of the resulting combinations. Addition of WS and RS flour reduced the weight of the flat bread by 7.42 and 6.72%, respectively, and volume by 21.31 and 16.60%, respectively, compared with the 100% WF flat bread. The addition of WS flour resulted in a significantly harder (0.58%) flat bread compared with the 100% WF flatbread, with ‘noticeable’ and ‘appreciable’ ΔE*ab colour differences compared with the 100% WF flat bread. Adding RS flour resulted in comparable flat bread texture, however it produced a ‘discernibly’ ΔE*ab darker flat bread when compared to the 100% WF flat bread. This work indicates that supplementing WS ...

Wheat-Based Traditional Flat Breads of India

Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based flat breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional flat breads’. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional flat breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional flat breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization of large-scale production of few of these flat breads which has helped considerably to cater to the growing demand in the domestic as well as international markets. The review also indicates the possibility and the tremendous scope available for technological developments for traditional flat breads.

Heat and mass transfer modeling during storage of part-baked Sangak traditional flat bread in MAP

Modified atmosphere packaging (MAP) induces some interaction between product and ambiance; the interaction is linked in particular to heat and mass transfer phenomena during storage time. In order to study changes in a MAP system, heat conduction and convection, gas solution and diffusion, gas permeation in the polymeric film, evaporation and condensation phenomena have been accommodated in a mechanistic model. The model has been validated against experimental data of part-baked Sangak bread packaged in 100% CO2. The good match between predicted and experimental data confirmed validation of the model. Results showed that the storage temperature has an important impact on the headspace gas composition and volume of package. In this study, because of the important effect of CO2 solubility on equilibrium gas composition, CO2 solubility for part-baked Sangak bread was measured experimentally. The developed model is a suitable tool for describing and optimizing the MAP of non-respiring products in flexible plastic packages.