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Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco
Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco
Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco,
Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco,
Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco,
Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco,
Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco,
LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal,
Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco,
Published: 18.04.2023.
Volume 12, Issue 1 (2023)
pp. 71-83;
Abstract
To gather recipes for traditional sourdoughs used to bake traditional bread, a survey was conducted in Figuig, a town located in the southeast of Morocco. The data of this survey is collected from a random sample of 100 rural women using a structured questionnaire. The data shows a total of 17 different traditional recipes mentioned by the interviewed women. Among the ingredients used in these recipes, whole wheat flour and warm water had the highest percentage of citations (31 %). It was also observed that 9 local products were used in these sourdough recipes, including whey, locally called “leben” (19 %), dried beans (16 %) and dates (15 %). Lemon, garlic, dried figs, raisins, flax seeds and carob flour were also mentioned as ingredients (1%). The participants also stated that the sourdoughs are transferred to different shapes and types of utensils for incubation and were alive for a variable amount of time depending on climatic conditions.
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