Abstract
Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancement.
Highlights
In India, Pakistan, Middle East and North African countries, the extensive use of wheat (Triticum aestivum) flour for the production of flat bread has been reported in the recent literature [1] [2]
Quality of flat bread is affected by the composition of flour, which is dependent on the milling characteristics and wheat variety [19]
Sai and Rao [64] studied the effects of major ingredients like salt, yeast shortening on the rheological characteristics of wheat flour dough
Summary
In India, Pakistan, Middle East and North African countries, the extensive use of wheat (Triticum aestivum) flour for the production of flat bread has been reported in the recent literature [1] [2]. It is usually prepared from whole wheat flour and sometimes yeast and fat is included in the formulation to improve the dough handling, mixing and textural properties [6] [7]. Parotha is typical Indian flat bread prepared from wheat flour, water, oil, salt while sugar and egg form optional ingredients [4] [10]. The influences of wheat variety, extraction rate, rheological properties ingredient level, mixing schedule, sheeting dimension, fermentation, proofing and baking schedules have been standardized from time to time and improved to enhance the sensory and textural quality of flat bread [5] [9] [18]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
