Criteria that are important for consumers; The shelf life of pita should be long; the yeast aroma should not be intense, and the bread should be kept moist for a long time. Moisture and softness of pita are important parameters. Pita is expected to remain fresh for 2 days at room temperature, 5 days in the refrigerator and 6 months frozen. The most important difference between pita bread and other flat breads is that it has two layers. The ease of separation into layers is used as a parameter in sensory evaluation. The pita surface should be smooth, golden yellow in colour, lightly browned and uniform in colour, with no burns or black spots on the top or bottom. Pita should not be torn; its structure should be thin and elastic. Pita should have a high wheat odour and a low yeast odour. It should not contain any sour, rancid or roasted odour. Also, Pita should not have a crumb structure and large pores. These are the key points!

Chairman General Manager Chamsine Amarin