Traditional European Breads

Dr. Marco Garcia-Vaquero is an Assistant Professor of Food and Nutrition at University College Dublin, Ireland.Dr. Kristian Pastor is a Research Associate in the Faculty of Technology at the University of Novi Sad in Novi Sad, Serbia.Dr. Gul Ebru ORHUN is an Associate Professor at Canakkale Onsekiz Mart University in Canakkale, Turkey. Dr. Anna McElhatton is an Associate Professor in the Department of Food Sciences and Nutrition at the University of Malta in Msida, Malta.Dr. João Miguel F. Rocha is a Researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP).

• Chapter 1. The fundamentals of bread making: the science of fermentation.- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania).- Chapter 3. Traditional breads in Bulgaria.- Chapter 4. Traditional Croatian breads, the “Peka”.- Chapter 5. Traditional breads from Cyprus, the “Arkatena”.- Chapter 6. Traditional breads from France.- Chapter 7. Traditional breads from Germany.- Chapter 8. Traditional Greek fermented bread, the “Eftazymo”.- Chapter 9. Traditional Hungarian sourdough.- Chapter 10. Traditional Irish breads, the “dulse bread” and the “Barnbrack bread or Bairín Breac”.- Chapter 11. Traditional Italian breads.- Chapter 12. Traditional Latvian sourdough rye bread.- Chapter 13. Traditional breads from Malta, the “Il-Hobza Maltija”.- Chapter 14. Traditional Norwegian breads.- Chapter 15. Traditional Polish Breads.- Chapter 16. Traditional Portuguese breads, the “Broa” and the “Pão de Gimonde”.- Chapter 17. Traditional Festive Romanian EasterBread, the “Pasca”.- Chapter 18. Traditional Serbian bread, the “CIPOVKA”.- Chapter 19. Traditional breads from Spain.- Chapter 20. Traditional Turkish breads, the “Tandir Ekmeği’”.- Chapter 21. Traditional Ukranian bread making.