Indian Flat Breads: A Review
作者： Shabir Ahmad Mir , Haroon Rashid Naik , Manzoor Ahmad Shah , Mohammad Maqbool Mir , Muzammil Habib Wani
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摘要: Flat breads are very popular especially in those parts of the world where bread constitutes a major source dietary protein and calories. There are several forms flat bread, variation is mainly terms ingredient, technology, and quality. Several modifications formulations have been made recent past order to improve quality delicacy these food products. With urbanization industrialization, demand for ready eat easy to carry products resembling flat appearance, but having desirable qualities of offers one exciting possibility this effect. In India, wheat one of daily staples, consumed form different such as Chapati, Parotha, Phulka, Puri Tandoori Roti. Different varieties used the production breads. recent years, many researchers tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value extension shelf life bread. They are usually produced from a simple recipe consisting flour, salt water in varying proportions, however, sometimes manufactures also use optional ingredients like yeast fat, skim milk powder certain additives emulsifiers, hydrocolloids, enzymes preservatives improvement and shelf enhancement.
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