Technology of Indian Flat Bread Chapatti (Hardback)

  • Title : Technology of Indian Flat Bread Chapatti (Hardback)
  • Author : Dr S K Berry
  • ISBN 13 : 9789389832457
  • Year : 2021
  • MRP : Rs 1995
  • Selling Price : Rs 1596
  • Discount : 20%
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The objective of the present book has been to consolidate the scientific information on the new developments and findings related to wheat varieties, chapatti and chapatti related products, role of composite flours for chapatti making, mechanized production of chapatti, improvement in the quality and shelf-life of chapatti, etc. published in a vast array of scientific literature. The quality of chapatti may be improved through proper selection of wheat type and variety, use of suitable milling method, understanding the desirable physicochemical characteristics of whole wheat flour, understanding the role of other ingredients and additives, and using the appropriate method to prepare the chapatti. The author has also presented concise information on the nutritional aspects of chapatti like the presence of antinutritional factors in wheat and ways to improve the nutritional quality of chapatti and chapatti related products. The book is a reservoir of reference material for the wheat grower / breeder, millers, chapatti makers, nutritionists, and consumers alike. Contents: Dedication Acknowledgements Preface 1. Introduction Brief history of wheat and chapatti. Chapatti nomenclature. Conversion of wheat into chapatti.Geographical location of chapatti consumers. Chapatti characteristics. Chapatti variants. Chapatti market. Chapatti Shelf-life.Research needs. 2. Wheat and Chapatti Flour Introduction. Development and characterization of Indian aestivum wheat for chapatti-making. Wheat quality criteria for chapatti.Chapatti flour or Whole wheat flour. Milling of whole wheat flour (atta). Physicochemical and functional properties of whole wheat flour (atta). 3. Composite Flours for Chapatti Tuber-based composite flours, Other cereal-based composite flours, Legumebased composite flours, Oilseed-based composite flours, Fruits and their products-based composite flours, Green leafy vegetables-based composite flours. 4. Chapatti Preparation and Mechanization Ingredients. Traditional method for chapatti preparation. Standardization of chapatti-making method for laboratory use. Mechanization of chapatti-making. 5. Nutritive Value of Chapatti Chemical composition of whole grain wheat flour and nutritive value of chapatti.Factors affecting nutritional quality of chapatti. Improving nutritional quality of chapatti. 6. Chapatti Quality Introduction. Physicochemical characteristics of chapatti. Sensory quality.Determination of chapatti quality. Factors influencing chapatti quality.(x) Technology of Indian Flat Bread ''Chapatti'' 7. Shelf-life and Staling of Chapatti Introduction. Staling of baked products. Inhibition of staling and extension of shelf-life. Use of chemical preservatives and additives, Thermal preservation,Freezing preservation. 8. Chapatti - Related Products Introduction Tandoori roti: Traditional method of preparation. Standardization of method of preparation. Factors affecting the Tandoori Roti quality. Scope for mechanization of Tandoori Roti-making. North Indian Paratha: Traditional method of preparation. Nutritive value of paratha. Improving the rheological properties and nutritive value of North Indian paratha. Preservation, packaging and storage of paratha. South Indian Parotta: Introduction. Traditional method of preparation. Desirable parotta quality characteristics. Test baking method. Factors influencing the quality of parotta. Production of specialty parotta. Storage life of parotta. Naan: Introduction and ingredients for naan making. Standardization of method for naan-making. Nutritive value of naan. Reports and Patents on naan. Poori: Traditional method of preparation of poori. Standardization of process of making poori. Mechanization of poori making. Poori quality improvement. Nutrient composition of poori. Shelf life of poori. Roomali roti: Introduction. Traditional method of preparation. 9. References