• Flatbreads can be classified into single layered and double layered. Increased demand towards flatbreads is driven by their affordability, convenience, versatility, authenticity. Health nutrition claims are expected to fuel the market growth. New ingredients used create with new flavors. among oldest foods throughout world. They affordable, familiar, authentic a long history in several countr...

PURPOSE Type 2 diabetes (T2DM) is increasing, particularly in South-East Asia. Intake of high-glycaemic foods has been positively associated with T2DM, and feasible routes to reduce the glycaemic response to carbohydrate-rich staple foods are needed. The research question was whether different fibre and legume flour mixes in flatbreads lower postprandial glucose (PPG) responses. METHODS Using...

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 studie...

Composite flours from accessible raw materials may interest developing countries, cutting wheat import costs, bolstering domestic agriculture and boosting nutrition. Technological functionality (WHC OHC, pasting, swelling thermal properties) of composite tapioca, sprouted sorghum, cowpea (at 50%, 33% 25% (w/w) flour basis) was evaluated. PCA revealed that, in a 50% w/w blend, sorghum tapioca we...

In this paper, we address the problem of automatic image segmentation methods applied to partial automation production process a traditional Sardinian flatbread called pane Carasau for assuring quality control. The study focuses on one most critical activities obtaining an efficient degree automation: estimation size and shape bread sheets during phase, variations undergone by sheet depending s...

Durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.], used in pasta, couscous, and flatbread production, is an important source of starch food products worldwide. The amylose portion of the starch forms resistant starch complexes that resist digestion and contribute to dietary fiber. Increasing the amount of amylose and resistant starch in wheat by mutating the STARCH BRANCHING ENZYME ...