[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Wheat-Based Traditional Flat Breads of India.

Parimala, K.R. and Sudha, M. L. (2015) Wheat-Based Traditional Flat Breads of India. Critical Reviews in Food Science and Nutrition, 55 (1). pp. 67-81.

[img] PDF
Critical Reviews in Food Science and NutritionVolume 55, Issue 1, January 2015, pages 67-81.pdf - Published Version
Restricted to Registered users only

Download (283kB)

Abstract

Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based flat breads are one of the traditional products prepared in different parts of the world.Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional flat breads’. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional flat breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional flat breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization of large-scale production of few of these flat breads which has helped considerably to cater to the growing demand in the domestic as well as international markets. The review also indicates the possibility and the tremendous scope available for technological developments for traditional flat breads.

Item Type: Article
Uncontrolled Keywords: Wheat, traditional flat breads, chapati, puri, parotta, naan, bhatura, kulcha
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Mar 2015 10:09
Last Modified: 13 Mar 2015 10:09
URI: http://ir.cftri.com/id/eprint/11749

Actions (login required)

View Item View Item