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.
