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The Science and Technology of Chapatti and Other Indian Flatbreads 1st Edition Anamika Banerji (Author)

Name: The Science and Technology of Chapatti and Other Indian Flatbreads 1st Edition Anamika Banerji (Author)
SKU: EB-11911530
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The Science and Technology of Chapatti and Other Indian Flatbreads 1st Edition Anamika Banerji (Author) Digital Instant Download

Author(s): Anamika Banerji (Author); Laxmi Ananthanarayan (Author); Smita S. Lele (Author)

ISBN(s): 9780367462093, 9780367819941, 9781000044782, 9781000044898, 9781000045000, 9781003018131, 0367462095, 0367819945, 1000044785

Edition: 1

File Details: PDF, 9.76 MB

Year: 2020

Language: English

SKU: EB-11911530 Category: Science (General) Tags: 1000045005, 9781000045000, Anamika Banerji (Author), Laxmi Ananthanarayan (Author), Smita S. Lele (Author), The Science

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Product details:

ISBN-10 : 1000045005
ISBN-13 : 9781000045000
Author : Anamika Banerji; Laxmi Ananthanarayan; Smita S. Lele

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals.

Table of contents:

Chapter 1 Introduction to Indian flatbreads

Chapter 2 Preparation of chapatti, other flatbreads and ingredients used

Chapter 3 Characteristics and rheology of chapatti/flatbread dough

Chapter 4 Chapatti/flatbread characteristics, measurement and affecting factors

Chapter 5 Staling of chapatti and other Indian flatbreads

Chapter 6 Nutritional and quality improvements in chapatti and other flatbreads

Chapter 7 Preservation of ready-to-cook (RTC) and ready-to-eat (RTE) chapatti and other flatbreads

Chapter 8 Automation and mechanisation in chapatti/flatbread preparation

Chapter 9 Atta formulations and new product development

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