Rewena bread Rewena bread Rēwena parāoa (literally, "leavened bread," also spelled rewana) is a traditional Māori sourdough potato bread. Rēwena means both "bread made with potato yeast" and "the process of fermentation that causes bread to rise." The Maori word for potato, 'riwai' (sometimes spelled 'rewa'), is the root word of rēwena. Rēwena bread uses a pre-ferment starter, also called a ‘bug.’ It is created by boiling and mashing potatoes, then adding flour and sugar. Kumara, or sweet potatoes, may also be used. The mixture is then allowed to ferment from one to several days, depending on the ambient temperature and humidity.
Tandoor bread infused smoky flavor, which makes it a special delicacy in Southern Asia. Production of tandoor bread is based on seven different phases: survey of current practice, design and installation of a tandoor, and development of standardized procedure for tandoori bread production, development of an evaluation scheme for tandoori breads, development of a reference set of grain and flour samples, investigation of the significance of parameters, and investigation of the relationship between wheat and flour parameters and tandoori bread quality. Aroma, smell, appearance, color, and size, and overall texture are the general characteristics that are optimized by producers of tandoor bread.