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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

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.

Details

Title
The Large and Diverse Family of Mediterranean Flat Breads: A Database
Author
Pasqualone, Antonella 1   VIAFID ORCID Logo  ; Vurro, Francesca 2 ; Summo, Carmine 2   VIAFID ORCID Logo  ; Abd-El-Khalek, Mokhtar H 3 ; Al-Dmoor, Haneen H 4 ; Grgic, Tomislava 5 ; Ruiz, Maria 6 ; Magro, Christopher 7 ; Deligeorgakis, Christodoulos 8 ; Helou, Cynthia 9 ; Le-Bail, Patricia 10 

 Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy; Brussels Institute of Advanced Studies (BrIAS) Fellow 2021/22, Elsene, 1050 Brussels, Belgium 
 Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy 
 Food Technology Research Institute (FTRI), Agricultural Research Center (ARC), Giza 12619, Egypt 
 Scientific Food Center (FACTS), Princess Taghreed Street Bulding 68, P.O. Box 177, Amman 11831, Jordan 
 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 
 Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain 
 Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, MSD2040 Msida, Malta 
 Department of Food Science and Technology, Alexandrian Campus, International Hellenic University (IHU), 57400 Thessaloniki, Greece 
 Department of Nutrition, Faculty of Pharmacy, Saint Joseph University of Beirut, Beirut 1004 2020, Lebanon 
10  INRAe, UR1268 Biopolymères, Interactions, Assemblages (BIA), Rue de la Géraudière, CEDEX 3, 44316 Nantes, France 
First page
2326
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2700575457
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.