Abstract
Eftazymo is a traditional type of bread, which was typical in the old days, mainly as a celebration bread of Easter, local religious celebrations and weddings around Greece, made with fermented chickpeas (Cicer arietinum L.) as a leavening agent. During fermentation indigenous microbial population of Bacillus and Clostridium species dominate, with C. perfringens being responsible for gas production for leavening and butyric acid formation that entails the characteristic flavor. Since Eftazymo is made by adding the self-fermented chickpeas to the wheat flour, it is associated with improved nutritional quality, as well as distinct sensory properties in the final bread, an improved shelf-life and delayed staling. The present chapter introduces the Eftazymo bread in terms of ingredients, processes and recipes, reviews the nutritional properties of chickpeas as raw material, and describes the microbiological and biochemical changes during chickpeas fermentation. Cultural, social and religious aspects linked with its production are also provided.
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Skendi, A., Hatzikamari, M., Papageorgiou, M. (2023). Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_7
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