ArticleFoods (Basel, Switzerland)2022
The Large and Diverse Family of Mediterranean Flat Breads: A Database.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 29 citations in OpenAlex.
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- Food-gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in anFood chemistry: X · 2026Article
- Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Fermented Flatbreads in the Horn of Africa and the Southern Arabian Peninsula: A Picture of Biocultural Diversity.Foods (Basel, Switzerland) · 2026Article
- Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials.Foods (Basel, Switzerland) · 2025Article
- Assessing the Carasau Bread Doughs Microwave Spectra.Foods (Basel, Switzerland) · 2025Article
- Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs.Foods (Basel, Switzerland) · 2025Article
- Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.Foods (Basel, Switzerland) · 2024Article
- Physical-Chemical and Nutritional Characterization of SomaliFoods (Basel, Switzerland) · 2023Article
- Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.Foods (Basel, Switzerland) · 2023Article
- The Use of Durum Wheat Oil in the Preparation ofFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
11 authors at 9 institutions in 9 countries.
Funding
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 (
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Registered trials
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