Indian Flat Breads: A Review  

作　　者：Shabir Ahmad Mir Haroon Rashid Naik Manzoor Ahmad Shah Mohammad Maqbool Mir Muzammil Habib Wani Mudassir Ahmad Bhat 

机构地区：[1]Department of Food Science and Technology, Pondicherry University, Puducherry, India [2]Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India [3]Division of Fruit Science, Sher-e-Kashmir University of Agriculture Sciences & Technology, Kashmir, Srinagar, Jammu and Kashmir, India [4]Division of Post Harvest Technology, Sher-e-Kashmir University of Agriculture Sciences & Technology, Kashmir, Srinagar, Jammu and Kashmir, India

出　　处：《Food and Nutrition Sciences》2014年第6期549-561,共13页食品与营养科学（英文）

摘　　要：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.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.

关 键 词：FLAT BREAD CHAPATI Parotha Tandoori Roti 

分 类 号：R73[医药卫生—肿瘤]