000			03926cam a2200565Ki 4500
001			9781003018131
003			FlBoTFG
005			20220531132452.0
006			m o d
007			cr cnu---unuuu
008			200429t20202020flu ob 001 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9781003018131 _q(electronic bk.)
020			_a1003018130 _q(electronic bk.)
020			_a9781000044898 _q(electronic bk. : Mobipocket)
020			_a1000044890 _q(electronic bk. : Mobipocket)
020			_a9781000044782 _q(electronic bk. : PDF)
020			_a1000044785 _q(electronic bk. : PDF)
020			_a9781000045000 _q(electronic bk. : EPUB)
020			_a1000045005 _q(electronic bk. : EPUB)
020			_z9780367462093
020			_z0367462095
020			_z9780367819941
020			_z0367819945
035			_a(OCoLC)1152525748
035			_a(OCoLC-P)1152525748
050		4	_aTX770.F57
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a641.81/50954 _223
100	1		_aBanerji, Anamika, _eauthor.
245	1	4	_aThe science and technology of chapatti and other Indian flatbreads / _cby Anamika Banerji, Laxmi Ananthanarayan, S.S. Lele.
264		1	_aBoca Raton : _bCRC Press, _c[2020]
264		4	_c©2020
300			_a1 online resource : _billustrations (black and white, and colour).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aIntroduction 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.
520			_a"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"-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFlatbreads _zIndia.
650		0	_aFood science _zIndia.
650		0	_aFood industry and trade _zIndia.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aAnanthanarayan, Laxmi, _eauthor.
700	1		_aLele, S. S. _q(Smita S.), _eauthor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781003018131
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c72761 _d72761