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Lavash is also delicious served with stews such as Morrocan tagine or an Indian curry, or with a favorite dip. Additionally, the crust is rumored to be healthier than the rest. These varieties can improve crop productivity in rain-fed dry-land wheat farms. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution. In domesticated wheat, grains are larger, and the seeds inside the spikelets remain attached to the ear by a toughened rachis during harvesting. Lavash - the national thin, paper like bread of Armenians. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten In wild strains, a more fragile rachis allows the ear to easily shatter and disperse the spikelets. For gourmands the long list of delicious local dishes is provided: They also help to hold the structure together.
In wild strains, a more fragile rachis allows the ear to easily shatter and disperse the spikelets. A filled and rolled-up lavash sandwich might be the ultimate in picnic fare easily transportable, its food, eating utensil, and container all in one. Sourdough Sourdough loaves Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. It also affects the crumb and the overall texture by stabilizing and strengthening  the gluten. As in the other countries of this region large batches of this bread are made and stored for long periods. Hulled wheats are often stored as spikelets because the toughened glumes give good protection against pests of stored grain. They also help to hold the structure together. Commercial bakers often leaven their dough with commercially produced baker's yeast. Every Armenian household would have a set ot two batats: Heterosis or hybrid vigor as in the familiar F1 hybrids of maize occurs in common hexaploid wheat, but it is difficult to produce seed of hybrid cultivars on a commercial scale as is done with maize because wheat flowers are perfect in the botanical sense, meaning they have both male and female parts, and normally self-pollinate. Dwarfing genes enable the carbon that is fixed in the plant during photosynthesis to be diverted towards seed production, and they also help prevent the problem of lodging. It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. Lavash are baked in tandoor ovens. The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads. When the breads are baked a timing learned only from experience , the sand is pushed aside and the breads lifted out. For a villager in north India, a town dweller in Uzbekistan, a Kurdish nomad in eastern Turkey, a day without flatbreads is unthinkable. Some bakers have starters many generations old, which are said to have a special taste or texture. When the use of seed drills replaced broadcasting sowing of seed in the 18th century, another great increase in productivity occurred. Origin[ edit ] Spikelets of a hulled wheat, einkorn Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the creation of domestic strains, as mutant forms 'sports' of wheat were preferentially chosen by farmers. Hulled wheat, Einkorn, Triticum monococcum. Commercial hybrid wheat seed has been produced using chemical hybridizing agents; these chemicals selectively interfere with pollen development, or naturally occurring cytoplasmic male sterility systems. Ranging from soft and pliable to crisp and cracker-like, lavash is a staple throughout the Caucasus, Iran, Lebanon, and Syria. Calcium propionate is commonly added by commercial bakeries to retard the growth of molds. Thus whole genome sequence of wheat and the availability of thousands of SNPs will inevitably permit the breeders to stride towards identifying novel traits, providing biological knowledge and empowering biodiversity-based breeding. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. The first is to use baking powder or a self-raising flour that includes baking powder.
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