1
|
Pasqualone A, Vurro F, Summo C, Abd-El-Khalek MH, Al-Dmoor HH, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-Bail P. The Large and Diverse Family of Mediterranean Flat Breads: A Database. Foods 2022; 11:foods11152326. [PMID: 35954092 PMCID: PMC9368210 DOI: 10.3390/foods11152326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/28/2022] [Accepted: 08/02/2022] [Indexed: 02/05/2023] Open
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.
Collapse
Affiliation(s)
- Antonella Pasqualone
- 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
- Correspondence:
| | - Francesca Vurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
| | - Mokhtar H. Abd-El-Khalek
- Food Technology Research Institute (FTRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Haneen H. Al-Dmoor
- Scientific Food Center (FACTS), Princess Taghreed Street Bulding 68, P.O. Box 177, Amman 11831, Jordan
| | - Tomislava Grgic
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Maria Ruiz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
| | - Christopher Magro
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, MSD2040 Msida, Malta
| | - Christodoulos Deligeorgakis
- Department of Food Science and Technology, Alexandrian Campus, International Hellenic University (IHU), 57400 Thessaloniki, Greece
| | - Cynthia Helou
- Department of Nutrition, Faculty of Pharmacy, Saint Joseph University of Beirut, Beirut 1004 2020, Lebanon
| | - Patricia Le-Bail
- INRAe, UR1268 Biopolymères, Interactions, Assemblages (BIA), Rue de la Géraudière, CEDEX 3, 44316 Nantes, France
| |
Collapse
|