TY  - BOOK
AU  - Banerji,Anamika
AU  - Ananthanarayan,Laxmi
AU  - Lele,S.S.
TI  - The science and technology of chapatti and other Indian flatbreads
SN  - 9781003018131
AV  - TX770.F57 
U1  - 641.81/50954 23
PY  - 2020///]
CY  - Boca Raton
PB  - CRC Press
KW  - Flatbreads
KW  - India
KW  - Food science
KW  - Food industry and trade
KW  - TECHNOLOGY / Food Science
KW  - bisacsh
N1  - Introduction to Indian flatbreads -- Preparation of chapatti, other flatbreads and ingredients used -- Characteristics and rheology of chapatti/flatbread dough -- Chapatti/flatbread characteristics, measurement and factors affecting -- Staling of chapatti and other Indian flatbreads -- Nutritional and quality improvements in chapatti and other flatbreads -- Preservation of ready- to- cook (RTC) and ready- to- eat (RTE) chapatti and other flatbreads -- Automation and mechanization in chapatti/flatbread preparation -- Atta formulations and new product development
N2  - "Depending on geographical location, ingredients and method of preparation vary and 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. 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"--
UR  - https://www.taylorfrancis.com/books/9781003018131
UR  - http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
ER  -