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Wheat-Based Traditional Flat Breads of India.

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Relation http://ir.cftri.com/11749/
http://dx.doi.org/10.1080/10408398.2011.647121
 
Title Wheat-Based Traditional Flat Breads
of India.
 
Creator Parimala, K.R.
Sudha, M. L.
 
Subject 04 Wheat
Indian flat bread
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11749/1/Critical%20Reviews%20in%20Food%20Science%20and%20NutritionVolume%2055%2C%20Issue%201%2C%20January%202015%2C%20pages%2067-81.pdf
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.