This PhD thesis research project is aimed to the valorisation and innovation of flat breads, traditional products of the Mediterranean area. Greater attention will be given to Italy, characterised by a long tradition and variety of flat breads. The innovation will consist in an improvement of the nutritional profile by fortifying flat breads with unconventional ingredients - principally legume flours - considering both gluten-free and conventional flat breads. Furthermore, partially-baked fortified flat breads will be produced and stored in different conditions, to evaluate their changes during the shelf life. This PhD project is part of the PRIMA “Flatbread Mine” project.
The flat breads of the Mediterranean area: valorisation and innovation
Francesca Vurro
2022-01-01
Abstract
This PhD thesis research project is aimed to the valorisation and innovation of flat breads, traditional products of the Mediterranean area. Greater attention will be given to Italy, characterised by a long tradition and variety of flat breads. The innovation will consist in an improvement of the nutritional profile by fortifying flat breads with unconventional ingredients - principally legume flours - considering both gluten-free and conventional flat breads. Furthermore, partially-baked fortified flat breads will be produced and stored in different conditions, to evaluate their changes during the shelf life. This PhD project is part of the PRIMA “Flatbread Mine” project.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
