Flat Breads

“…Chapatti is the oldest and the most popular bread in the world [33]. Chapatti, a flat unleavened Indian bread made of whole wheat flour, is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh.…”

Section: Chapattimentioning

confidence: 99%

“…A portion of the dough (500 g) is sheeted on a special convex peddle, docked, and transferred onto the hot pebbles of the oven. The temperature of pebbles varies from 350 to 500 ∘ C and the baking time from 2 to 4 min [33].…”

Section: Sangak Breadmentioning

confidence: 99%

Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

Pahwa

Kaur

Puri

2016

Journal of Food Processing

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Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period. Nowadays, the use of additives has become a common practice in the baking industry. In this paper, supplementation of several hydrocolloids having different chemical structure and diverse origin to the flatbread making process is presented. Hydrocolloids comprise a number of water-soluble polysaccharides providing a range of functional properties that make them suitable to this application. They provide proper texture, control moisture, improve overall product quality and stability, reduce cost, and facilitate processing in the flat breads. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. In addition to this, good sensory properties for visual appearance, aroma, flavor, crunchiness, and overall acceptability were obtained.

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“…Flat bread is the oldest and most popular bread in the world (Qarooni 1990). Flat breads are classified into single and double layered flat breads.…”

Section: Introductionmentioning

confidence: 99%

Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure and Quality of Parotta – An Indian Flat Bread

Indrani

Rajiv

Rao

2010

Journal of Texture Studies

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The effect of replacement of wheat flour with 2.5, 5.0 and 7.5% fenugreek seed powder (FSP) on the rheological characteristics of wheat flour and quality of parotta was studied. Increasing FSP from 0 to 7.5% increased farinograph water absorption from 61.8 to 72.2%, amylograph peak viscosity (920–1,250 BU), spread ratio of parotta (31–34.8), decreased extensograph extensibility from 124 to 97 mm and shear force from 1,300 to 1,150 g. However, the values for farinograph stability, extensograph resistance to extension and area increased only up to 5% FSP level. Sensory evaluation showed that parotta with perceptible fenugreek flavor and without adverse effect on the quality characteristics could be produced by adding 5% FSP. The micrographs of parotta dough, outer and middle layers of baked parotta containing 5% FSP showed a thick matrix and starch granules appeared to be coated with fenugreek gum. PRACTICAL APPLICATIONS The information on the effect of fenugreek seed powder on rheological characteristics of wheat flour in relation to parotta will be useful in the production of speciality parotta with perceptible fenugreek flavor. Such parottas will have medicinal value also. This study will throw a light on the use of functional ingredients in flat breads.

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Flat Breads

Cited by 9 publications

References 5 publications

Effect of Additives on the Shelf Life Extension of Chapatti

Effect of Additives on the Shelf Life Extension of Chapatti

Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure and Quality of Parotta – An Indian Flat Bread

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