{"id":3570,"date":"2022-06-27T09:46:56","date_gmt":"2022-06-27T09:46:56","guid":{"rendered":"https:\/\/flatbreadmine.eu\/?page_id=3570"},"modified":"2024-11-25T10:44:44","modified_gmt":"2024-11-25T10:44:44","slug":"resources","status":"publish","type":"page","link":"https:\/\/flatbreadmine.eu\/el\/resources\/","title":{"rendered":"Resources"},"content":{"rendered":"
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Published Article: The Large and Diverse Family of Mediterranean Flat Breads: A Database<\/h3>
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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\u00a0and\u00a0tabun). 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.<\/p>\n<\/div><\/section>
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Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market<\/h3>
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Abstract: 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, and Lebanon) were considered. Flatbreads were available in both traditional and gluten-free versions, and in the single and doble layer variety. Wheat flour was the primary ingredient in both types, while sunflower and olive oil were the most used fats. Lebanese flatbread did not contain any fat. The Spanish market mostly featured one-layer flatbreads, such as tortillas and wraps, whereas pita appeared more frequently in Greece. Many Croatian flatbreads were not fermented. In comparison to gluten-containing flatbreads, the gluten-free version had a larger number of components listed on the labels. Blending flours with starches was the most common recipe. Hydrocolloids, emulsifiers, and fibers were added largely for technical reasons, but also to increase nutritional quality. Gluten-free flatbreads, on the other hand, were discovered to have lower fiber and protein content than their gluten-containing counterparts. Furthermore, their calorie value, as well as carbohydrate and salt content, were found to be lower.<\/p>\n<\/div><\/section>
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The flat breads of the Mediterranean area: a database<\/h3>
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This database gives an overview of the diversity of 143 flat breads from 9 Mediterranean countries: Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain. The breads were classified into single-layered, double-layered, garnished (seasoned or stuffed), and fried products. For each type of bread, the database shows information on the ingredients used and their characteristics, on the production process and baking system, on the qualitative characteristics of the final product and on its geographical diffusion.<\/p>\n

The collected information is fundamental to allow further valorization and dissemination activities, and is useful for the selection, within each country, of the most suitable flat breads for the nutritional and technical improvement within the FlatBreadMine Project.<\/p>\n

NB: Kindly consider that this is an open database. To report any other bread or any inaccuracies please feel free to contact us.<\/p>\n<\/div><\/section>
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5th ISEKI-Food E-conference – Current food innovation trends: the texture and consumer perception perspective<\/h3>
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Flatbread is one of the earliest processed foods prepared from wheat flour in the Mediterranean, Middle East, and neighboring areas. Pitabread is a type of yeast-leavened flatbread common in Greece. It must have a soft and flexible texture in order to be easily wrapped. The objective of this work is to investigate the physicochemical and textural properties of commercial pita breads sold as frozen in order to discover possible relationships between their composition and ultimate quality.<\/p>\n

A total of sixteen (16) pitabreads from different producers were collected from the freezers of supermarkets in Greece. Samples were immediately stored also in the freezer (-18\u00b0C) till measurements. Samples were treated as suggested in the instructions of the manufacturers toreach edible form. First, they were heated and then allowed to reach room temperature before measuring their moisture, weight and volume, and testing their texture. A Kramer test was used to test the pita bread texture while Hardness and Work were calculated based on the curve obtained in the Texture Analyzer.<\/p>\n<\/div><\/section>
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Published Article: Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread<\/h3>
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Abstract: The aim of this work was to formulate a gluten-free\u00a0focaccia<\/em>\u00a0flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55\u00a0g\/100\u00a0g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. The special cubic model significantly described all the responses determined in the dough and flour mixes, and most of those determined in the\u00a0focaccia<\/em>. The pea protein concentrate influenced the pasting properties of the flour mixes resulting in a decrease of viscosity. The midpoint of the experimental domain (focaccia<\/em>\u00a0containing 5\u00a0g\/100\u00a0g of pea protein concentrate and 20\u00a0g\/100\u00a0g of rice flour and corn flour each) was optimal, being not affected by the discolorations typical of pea (a*<\/em>\u00a0=\u00a011.97,\u00a0b*<\/em>\u00a0=\u00a031.86, corresponding to an orange hue), having crumb hardness and chewiness of 9.11\u00a0N and 4.83\u00a0N, respectively, and moderate legume odor and flavor (5.6 and 5.3 c.u. in a 0\u20139 scale, respectively). The selected formulation could be labelled as \u201csource of protein\u201d (energy value provided by proteins >12%), \u201csource of fiber\u201d (fiber >3\u00a0g\/100\u00a0g), and \u201clow-fat\u201d (fat <3\u00a0g\/100\u00a0g).<\/p>\n<\/div><\/section>
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Published Article: The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties<\/h3>
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Abstract: Durum wheat oil is an innovative oil that could be considered the \u201csecond life\u201d of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg\/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.<\/p>\n<\/div><\/section>
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Published Article: Ultrasound\u2011assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran<\/h3>
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Abstract: Cereal bran possesses enzymes and antinutrients which should be reduced for their usability as a food ingredient high in dietary fiber, minerals, and antioxidants. This study investigated the influence of high-intensity ultrasound on enzymatic and antioxidant activities, phytic acid content (PA), and functional and rheological properties of oat and barley bran. Ultrasonica-tion was performed at three specific energies (87kJ\/kg, 217.5kJ\/kg, and 348kJ\/kg), without or with pulsation (5s emission, 10s pause). Bran was assessed for \u03b2-glucanase, phytase and antioxidant activities, PA and total phenolic content, hydration, and rheological properties. \u03b2-glucanase from oat bran was inactivated up to 82% and from barley bran up to 55%, depending on the ultrasound-specific energy and pulsation. PA and antioxidant activities were higher in native oat bran (PA 17.35mg\/g d.w., FRAP 6.96\u00b5mol TE\/g d.w., 3.30\u00b5mol FAE\/g d.w.) compared to barley bran (PA 11.53mg\/g d.w., FRAP 2.27\u00b5mol TE\/g d.w., 5.30\u00b5mol FAE\/g d.w.). In both bran types, phytase activity increased (40\u201344%) after treatments at 87kJ\/kg, and on average, PA was reduced by 17% in oat bran and by 39% in barley bran. Depending on the energy and pulsation, bran ultrasonication reduced total phenolic content (27\u201355%), antioxidant activity (by 28\u201348%), complex viscosity (62\u201371%), and maximum stress tolerance (46\u201368%) while increased water swelling (42\u201348%) and retention capacity (44\u201359%). Hence, high-intensity ultrasound is a useful technique in reducing antinutrients while altering the enzymatic activity and functional properties of the bran. These results could help the wider application of bran in food production.<\/p>\n<\/div><\/section>
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Published Article: Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives<\/h3>
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Abstract: Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has itsunique traditional recipe, preparation method, and baking system. This traditional narrative review provides an over-view of the Italian fatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientifc literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian fatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, refecting the Italian region\u2019s diverse culinary heritage. The formulation is generally simple and includes four, water, possibly yeast, and salt. Additional ingredients are region dependent, refecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of four also differ regionally: Besides soft wheat four, durum wheat semolina is used in southern Italy and Sardinia, chestnut four in Tuscany, rye four in Alto Adige, chickpea four in Liguria, and corn four in central Italy. Historically, high-extraction four and sourdough were largely used but have been replaced by refined four and commercial baker\u2019s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf- life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the PoValley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction fours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads.<\/p>\n<\/div><\/section>
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Published Article: Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review<\/h3>
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Abstract: Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as \u201cbeany\u201d, \u201cgreen\u201d, and \u201cgrassy\u201d, which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.<\/p>\n<\/div><\/section>
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