Bread origins are closely linked with those of the first civilizations of the Mediterranean area. Today bread is spread all over the world and available in many types. The relationship between ingredients, processes and quality of the final products is very close. The use of additional ingredients beside those basic (i.e. wheat flour, water and yeast), and the advent of new technologies have allowed a wide diversification of bread products over the centuries. Despite the technological evolution, bread is still a very traditional product, rooted in the territories of origin and in the habits of some places. In this chapter, an overview on ingredients, technologies, and new trends in breadmaking are described, highlighting the strong link between tradition and innovation existing for this kind of products.

Wheat Bread in the Mediterranean Area: From Past to the Future / Paciulli, Maria; Littardi, Paola; Rinaldi, Massimiliano; Chiavaro, Emma. - (2021). [10.1007/978-3-030-69228-5_3]

Wheat Bread in the Mediterranean Area: From Past to the Future

Maria Paciulli;Paola Littardi;Massimiliano Rinaldi;Emma Chiavaro
2021

Abstract

Bread origins are closely linked with those of the first civilizations of the Mediterranean area. Today bread is spread all over the world and available in many types. The relationship between ingredients, processes and quality of the final products is very close. The use of additional ingredients beside those basic (i.e. wheat flour, water and yeast), and the advent of new technologies have allowed a wide diversification of bread products over the centuries. Despite the technological evolution, bread is still a very traditional product, rooted in the territories of origin and in the habits of some places. In this chapter, an overview on ingredients, technologies, and new trends in breadmaking are described, highlighting the strong link between tradition and innovation existing for this kind of products.
Wheat Bread in the Mediterranean Area: From Past to the Future / Paciulli, Maria; Littardi, Paola; Rinaldi, Massimiliano; Chiavaro, Emma. - (2021). [10.1007/978-3-030-69228-5_3]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2893106
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