The Science and Technology of Chapatti and Other Indian Flatbreads

Anamika Banerji, Laxmi Ananthanarayan, Smita S. Lele

• Publisher: CRC Press
• Year: 2020
• eBook ISBN:
  9781000045000
• Topic: Tecnologia e ingegneria
• Subtopic: Ingegneria generale

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. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation.

The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike.

Key Features:

• Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning

• Includes multiple photographs of different flatbreads in varying stages, from creation to expiration

• Explores the changing dynamics of flatbread preparation and preservation

• Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants

With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads.

The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations.

The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

1 Introduction to Indian flatbreads

1.1 Introduction to flatbreads

Flatbreads have occupied a very special place in traditional cuisines of different parts of the world since ancient times. They are popularly consumed even today as staples, a few variants being savoured on festive occasions in various countries, particularly in Asia, the Middle East and Europe. Flatbread preparation involves kneading of dough comprising of flour, water, salt and one or more additional ingredients like oil and seasonings. The dough is divided into smaller portions (dough balls), rolled into sheets and cooked by baking, which is usually done on a hot griddle (tawa) or in some cases in clay oven (tandoor). Flatbreads include an array of diverse breads; all are relatively thin with a thickness of a few millimetres. They are generally classified as single layered or multilayered flatbreads and as leavened and unleavened flatbreads.

Flatbreads differ from pan breads in various aspects; they have lower specific volume and higher crust to crumb ratio as compared to pan breads. The baking conditions are also different; higher temperature and shorter baking time are involved in flatbread baking. Also the mode of baking differs depending on the type of flatbread; baking could be on a hot griddle or in a clay/electric/gas oven. Freshly baked flatbreads are preferred since they are elastic and soft. When stored at room temperature, they undergo rapid staling and become hard within a few hours (Gocmen, Inkaya, and Aydin 2009). Tortilla, pita, arepa, focaccia and lavash are flatbreads which are very popular globally. Indian flatbreads such as roti, chapatti, paratha, naan and tandoori roti are also gaining popularity in different countries. Table 1.1 gives an overview of popular flatbreads from different parts of the globe.

TABLE 1.1
World’s popular flatbreads

Flatbreads are often an indispensable part of the daily meals of several ethnic populations. Each country or region has its own set of flatbreads distinguished by unique texture and flavours. Flatbreads can be looked at as important foods from the food security point of view. They fit into the context of a subsistence economy since they can be made from cereals other than wheat. For example, flatbreads can be made from pseudo-cereals and other minor grains which are locally produced from marginal lands. Also, flatbreads do not necessarily require an oven and can be dehydrated by a second baking process to extend shelf life (Pasqualone 2018).

1.2 Indian traditional meals

India with its rich cultural diversity has many regional cuisines to boast about. Majority of Indians follow a vegetarian diet. Populations, particularly those in coastal areas incorporate fish and meat in their meals. Typical Indian lifestyle involves three meals a day comprising of a light breakfast, heavy lunch and simple dinner. Late afternoon tea and snacks are also common. In urban population, dinner is a heavy meal which the whole family enjoys together after returning home from work.

Traditionally, the Indian meal is very elaborate in nature; there is representation from different food groups (cereals, pulses, vegetables, milk products, fish/meat/eggs) in the Indian platter. Side dishes and taste makers such as pickles, salads and papads are a must. Figure 1.1 is a pictorial depiction of a typical traditional Indian vegetarian meal called “thali” which translates to “platter” in English.

FIGURE 1.1 Traditional Indian vegetarian meal comprising of chapatti, rice, two types of vegetable preparations, dal (lentil), curd, pickle and papad (grain-based cracker).

Modern Indians in urban areas, due to lack of time, energy and, in several instances, lack of culinary skills, have simpler meals typically comprising of rice/flatbread, lentil and vegetable/meat curry cooked with spices. Although American, European and Oriental foods have gained tremendous popularity and have found a huge market in urban India, their consumption is restricted to weekends and special occasions. Indians by and large adhere to their traditional foods for daily meals. The choice of grains, vegetables, spices, cooking oil and even style of cooking Indian food varies from region to region depending on the native crops.

Rice and flatbread are staples eaten along with other dishes. An Indian meal in any part of the country is incomplete without rice or flatbread. These carbohydrate-rich staples constitute the major source of energy in the diet and are consumed in fairly liberal amounts by the population.

1.3 Indian Flatbreads

India can boast of a large variety of flatbreads such as roti, naan, paratha, roomali roti, poli, phulka, chapatti, poori, bhakri, puran poli, etc., generally prepared from finely milled flour of grains (wheat, millets, corn etc.). Wheat-based chapatti is the most common staple; in several parts of India, a meal is considered to be incomplete without this quintessential flatbread. Indian flatbread varieties with their description are listed in Table 1.2.

TABLE 1.2
Indian flatbreads

Wheat is the major ingredient in most of the flatbreads consumed across the country. It is used as whole wheat flour (atta) or refined wheat flour (maida). The flatbreads vary with respect to shape and size, choice of ingredients and seasonings, leavening and also the style of baking. Figure 1.2 includes pictures of some popular Indian flatbreads. India is a large country with 29 states and 7 union territories. These regions have different geographical conditions which lead to differences in agricultural produce and local cuisines including flatbreads. Due to natural agricultural practices, North Indians are mainly wheat consumers, relying on wheat-based flatbreads like roti and parathas. Variants of parathas are also popular in North India. Some are made with vegetable stuffing, most commonly seasoned potato stuffing, and some are multilayered.

FIGURE 1.2 Popular Indian flatbreads (a) chapatti, (b) paratha, (c) laccha paratha, (d) missi roti, (e) naan, (f) kulcha, (g) roomali roti, (h) tandoori roti, (i) puranpoli and (j) thepla.

Millet-based flatbreads are popular in the western parts of the country where these grains are cultivated in abundance. People in the eastern parts of India prefer rice, but many people consume chapatti in addition to rice. South India has a predominantly rice-eating population; however, in recent times many people in the southern states of India are shifting towards consumption of whole wheat–based flatbreads. They may not consume flatbreads for both lunch and dinner like the north Indians, but they include chapatti in the diet for at least one meal of the day. Influence of food cultures prevailing in other parts of the country and increasing health awareness about the inclusion of fiber-rich foods like whole wheat chapatti with lower glycemic index than rice, especially for diabetics, has propelled this change in the dietary habits of south Indians. Working persons as well as school and college-going students in most parts of India prefer to carry home-cooked food in tiffins which they consume for lunch at their workplace. Chapatti along with lentil or vegetable curry is the most popular meal packed for lunch.

Flatbreads are used for scooping up accompaniments such as lentil or vegetable and meat curries. There are some popular combinations which are traditionally consumed in India. Missi roti (corn flour–based flatbread) is always paired with a dish called sarson da saag (mustard greens cooked in spices) in North India. Stuffed vegetable parathas are paired with curd and pickles. Certain millet-based and rice-based flatbreads called bhakri are savoured along with rich, spicy, meat gravies in western India. Bhakri also happens to be the food of lower-income groups in western rural India and is often eaten with raw onion and thecha (spicy condiment made of crushed green chillies, garlic, peanuts). The deep fried flatbread called...

Table of contents

• Cover
• Half-Title
• Title
• Copyright
• Dedication
• Contents
• Preface
• Biography
• 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
• Index