Baking: Injera – the Multi-Eyed Flat Bread

2021 ◽  
pp. 43-46
Author(s):  
Mahelet Girma ◽  
Sumaya M. Abdullahi ◽  
Benjamin L. Stottrup
Keyword(s):  
Flat Bread

Black cumin-fortified flat bread: formulation, processing, and quality

2014 ◽  
Vol 1 (-1) ◽  
pp. 1-6
Author(s):  
M.A. Osman ◽  
M.S. Alamri ◽  
A.A. Mohamed ◽  
S. Hussain ◽  
M.A. Gassem ◽  
...  
Keyword(s):  
Black Cumin ◽  
Flat Bread

Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties

2016 ◽  
Vol 8 (1) ◽  
pp. 57-63 ◽  
Author(s):  
D.Z. Al Omari ◽  
S.S. Abdul-Hussain ◽  
R.Y. Ajo
Keyword(s):  
Lupinus Albus ◽  
Flat Bread ◽  
Bread Properties

scholarly journals Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

2018 ◽  
Vol 115 (31) ◽  
pp. 7925-7930 ◽  
Author(s):  
Amaia Arranz-Otaegui ◽  
Lara Gonzalez Carretero ◽  
Monica N. Ramsey ◽  
Dorian Q. Fuller ◽  
Tobias Richter
Keyword(s):  
Empirical Data ◽  
Southwest Asia ◽  
Flat Bread ◽  
Triticum Boeoticum

The origins of bread have long been associated with the emergence of agriculture and cereal domestication during the Neolithic in southwest Asia. In this study we analyze a total of 24 charred food remains from Shubayqa 1, a Natufian hunter-gatherer site located in northeastern Jordan and dated to 14.6–11.6 ka cal BP. Our finds provide empirical data to demonstrate that the preparation and consumption of bread-like products predated the emergence of agriculture by at least 4,000 years. The interdisciplinary analyses indicate the use of some of the “founder crops” of southwest Asian agriculture (e.g., Triticum boeoticum, wild einkorn) and root foods (e.g., Bolboschoenus glaucus, club-rush tubers) to produce flat bread-like products. The available archaeobotanical evidence for the Natufian period indicates that cereal exploitation was not common during this time, and it is most likely that cereal-based meals like bread become staples only when agriculture was firmly established.

Genetic Variation in Barley Enables a High Quality Injera , the Ethiopian Staple Flat Bread, Comparable to Tef

Crop Science ◽  
2013 ◽  
Vol 53 (5) ◽  
pp. 2040-2050 ◽  
Author(s):  
Addis Abraha ◽  
Anne Kjersti Uhlen ◽  
Fetien Abay ◽  
Stefan Sahlstrøm ◽  
Åsmund Bjørnstad
Keyword(s):  
Genetic Variation ◽  
High Quality ◽  
Flat Bread

scholarly journals Iron absorption from fortified flat breads

1988 ◽  
Vol 59 (2) ◽  
pp. 205-213 ◽  
Author(s):  
Mohamed El Guindi ◽  
Sean R. Lynch ◽  
James D. Cook
Keyword(s):  
Healthy Volunteer ◽  
Iron Absorption ◽  
Ferrous Sulphate ◽  
Inhibiting Effect ◽  
Flat Bread ◽  
Absorption Measurements

1. Radio-iron absorption measurements were performed in healthy volunteer subjects to assess the availability of fortification Fe added to various bread products.2. When ferrous sulphate was used as a fortifier, Fe absorption from a traditional Egyptian flat bread (Baladi) averaged only 16% of that observed with European bread. This difference was attributed to the high extraction flour used to prepare Baladi bread.3. The inhibiting effect of Baladi bread was largely eliminated by adding EDTA to the flour before baking.

Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat bread

2021 ◽  
Vol 345 ◽  
pp. 128824
Author(s):  
Papan K. Hor ◽  
Kuntal Ghosh ◽  
Suman K. Halder ◽  
Jyoti P. Soren ◽  
Debabrata Goswami ◽  
...  
Keyword(s):  
Gastric Ulcer ◽  
Biochemical Composition ◽  
Nutrient Profile ◽  
Flat Bread
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