Flatbreads form the heart and soul of a traditional meal in several
parts of India. Depending on geographical location, ingredients
used and method of preparation there are many varieties of
flatbreads. Popular Indians flatbreads include chapatti,
paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri,
thepla and puranpoli. Chapatti, the Indian counterpart of the
western pan bread, is consumed widely as a staple to scoop up
curries in Indian meals. Since the last few decades, researchers
have turned their attention towards Indian flatbreads and have
initiated studies on several aspects like nutrition, quality,
staling and preservation. The changing dynamics of flatbread
preparation and preservation have inspired many research studies.
The Science and Technology of Chapatti and Other Indian Flatbreads
collates available knowledge to date in a manner that is useful to
students, researchers, food industry professionals, and food-based
entrepreneurs alike. Key Features: Illustrated with multiple
photographs of different types of Indian flatbreads, steps in
preparation of chapatti, analytical instruments used, changes in
dough/ chapatti appearance due to browning Includes multiple
photographs of different flatbreads in varying stages, from
creation to expiration Explores the changing dynamics of flatbread
preparation and preservation Discusses the role of flour
constituents and added ingredients on end product quality and the
need to develop healthier variants With its nine chapters, the book
takes the reader through a journey in which the gradual evolution
of the preparation and consumption of chapatti and other Indian
flatbreads has been explained, emphasizing the need for science and
technology to support large scale production to keep up with the
growing demand for ready- to- cook and ready-to-eat flatbreads. The
book, written in simple but scientific language, covers different
aspects ranging from introduction and preparation of flatbreads,
the role of individual ingredients, particularly wheat variety and
wheat composition, milling technique, dough rheology, quality
characteristics of flatbreads and their measurement, to topics
including staling and preservation of chapatti/flatbreads,
nutritional and quality improvement, mechanization of flatbread
production and scope for developing novel flour/ flatbread
formulations. The authors, with their wide experience in flatbread
science have attempted to capture the scientific and technological
aspects of chapatti/flatbreads in depth, right from basic concepts
to technological advances, supported by exhaustive compilation of
scientific literature.
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