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BALADY BREAD [2 records]

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Filter results by subject field

Alphabetical list of terms

Record 1 2007-01-04

English

Subject field(s)
  • Breadmaking
CONT

Breadmaking in Egypt has a very long history: it is believed that Egypt was the home of the art of leavening flour/water doughs. The largest portion of wheat flour is used in the traditional baladi bread. The flour blend used to produce modern baladi bread is usually a blend of 30% imported flour (72% extraction) and 70% domestic flour (82% extraction). Traditionally, this type of bread is made with a sour or starter dough, although this is added more for flavour than for leavening action.

French

Domaine(s)
  • Boulangerie
CONT

L'histoire de la panification en Égypte remonte à la lointaine antiquité. On croit généralement que la préparation des pâtes levées, à base de farine et d'eau, est originaire d'Égypte. La plus grande partie de la farine de blé sert à la préparation du pain traditionnel le «baladi». Pour la production du pain baladi moderne, on utilise d'ordinaire un mélange de 30 % de blé importé (à 72 % d'extraction) et de 70 % de farine locale (à 82 % d'extraction). Traditionnellement, ce pain est préparé avec un levain, bien que ce dernier serve plutôt à donner de la saveur qu'à assurer la levée.

Spanish

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Record 2 2001-08-27

English

Subject field(s)
  • Food Industries
  • Breadmaking
CONT

Three grades of flour are produced in Lebanon : zero, balady and brown balady. Bleaching and improving agents cannot be added to the flour. The standard bread throughout the country is the round flat bread common to all Arab countries.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
CONT

On produit au Liban trois types de farine : zéro, balady et balady brune. Aucun agent améliorant ou agent de blanchiment ne peut être ajouté à la farine. Le pain ordinaire est le pain rond et plat commun à tous les pays arabes.

Spanish

Save record 2

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