Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, Lebanon) were considered. available in both traditional gluten-free versions, single doble layer variety. Wheat flour was primary ingredient types, while sunflower olive oil most used fats. Lebanese flatbread did not contain any fat. The Spanish mostly featured one-layer flatbreads, such as tortillas wraps, whereas pita appeared more frequently Greece. Many Croatian fermented. In comparison gluten-containing version had a larger number components listed on labels. Blending flours with starches common recipe. Hydrocolloids, emulsifiers, fibers added largely for technical reasons, but also increase quality. Gluten-free other hand, discovered have lower fiber protein content than their counterparts. Furthermore, calorie value, well carbohydrate salt content, found be lower.