foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-4-612-619foodsyst-636Research ArticleСтатьиFlat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A reviewОсобенности и свойства плоских хлебобулочных изделий — дизайн печей, энергопотребление и охрана окружающей среды: обзорhttps://orcid.org/0000-0002-9919-8760АммарА. С. М.AmmarA. S. M.

Аммар Абдалла С. M. — профессор, кафедра науки о питании и технологии, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа

Тел.: +2–0101–997–17–99

 

Abdalla S. M. Ammar, Professor, Food Science and Technology Department, Faculty of Agriculture

1 Gamaa Street, Giza, 12613

Tel.: +2–0101–997–17–99

 

abdallaammar@agr.cu.edu.eghttps://orcid.org/0009-0007-3320-5634ХегабК. К.HegabK. K.

Хегаб Халед К., профессор, Кафедра сельскохозяйственного машиностроения, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа

Тел.: +2–0155–951–96–28

Khaled K. Hegab, Professor, Agricultural Engineering Department, Faculty of Agriculture

Gamaa Street, Giza, 12613

Tel.: +2–0155–951–96–28

hegab27@yahoo.comКаирский УниверситетЕгипетCairo UniversityEgypt20240302202574612619Copyright © Ammar A.S., Hegab K.K., 20252025Аммар А.С., Хегаб К.К.Ammar A.S., Hegab K.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/636

Flat bread is considered a staple food worldwide and especially balady bread in Egypt and the Middle East region. The most common flat bread types produced all over the world, contents, used leavening agents, properties, and countries were reviewed. Also, balady bread ingredients, formula, preparation, dough rheology, baking conditions, as well as physical characteristics, color attributes, sensory evaluation, and freshness or staling retardation of loaves were presented. Flat bread (balady bread) is processed from attened dough of wheat our, sodium chloride, water, and yeast and is often served freshly baked and produced in both bakeries and homes. The main features of a balady bread oven, such as composition, construction, dimensions, fuels, emissions, and its effect on the environment and energy consumption, were also mentioned. The common specifications and general design of a balady bread industry oven in Egypt on a commercial scale were presented as follows: Oven length could be more or less than 600 cm depending on available space in the baking building. Also, oven width could be more or less than 90 cm, depending on the needed productivity of bread per hour. To “keep the environment, minimize heat losses, maximize quantity and quality of production, and assure economic visibility,” the determination of oven dimensions, selecting construction materials and transmission systems must be done by oven designers using the oven general model.

Плоский хлеб считается главным продуктом питания во всем мире и особенно хлеб балади в Египте и ближневосточном регионе. Сделан обзор наиболее распространенных видов плоского хлеба, производимых во всем мире, составов, используемых разрыхлителей, свойств и стран. Также представлены ингредиенты хлеба балади, рецептура, приготовление, реология теста, условия выпечки, а также физические характеристики, цветовые характеристики, сенсорная оценка, свежесть или замедление черствения хлеба. Плоский хлеб (хлеб балади) вырабатывается из раскатанного теста из пшеничной муки, хлорида натрия, воды и дрожжей, и часто подается свежеиспеченным и изготавливается как в пекарнях, так и в домашних условиях. Также рассматриваются основные характеристики печи для хлеба балади, такие как структура, конструкция, размеры, топливо, эмиссии, и её влияние на окружающую среду и потребление энергии. Распространенные спецификации и общий дизайн промышленной печи для хлеба балади в Египте, работающей в промышленном масштабе, представлены следующим образом: длина печи может быть более или менее 600 см в зависимости от доступного пространства здания пекарни. Также ширина печи может быть более или менее 90 см в зависимости от требуемого объема выпечки хлеба в час. Для «сохранения окружающей среды, минимизации теплопотерь, максимального повышения количества и качества продукции и обеспечения экономической видимости», разработчики печей должны определять размеры печи, выбирать конструкционные материалы и системы передачи, используя общую модель печи.

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The authors declare that there are no conflicts of interest present.