Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread

Sonal Patil; Arya S S; Sachin K Sonawane; Ashish Dabade

doi:10.1007/s13197-020-04902-8

Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread

J Food Sci Technol. 2021 Sep;58(9):3270-3279. doi: 10.1007/s13197-020-04902-8. Epub 2020 Nov 17.

Authors

Sonal Patil¹, Arya S S², Sachin K Sonawane¹, Ashish Dabade¹

Affiliations

¹ Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Level 5, Plot No. 50, CBD Belapur, Navi Mumbai, 400614 India.
² Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.

Abstract

Chapatti is a flattened circular flatbread also known as roti, poli, safari, and phulka, usually baked on a hot iron griddle. It is a staple diet of India and hence the quality of chapatti plays a major role in its acceptance. The overall quality of chapatti is dependent on various attributes such as pliability, handfeel, chapatti eating quality, and taste. These attributes are influenced by numerous factors, including wheat genotypes, wheat varieties, the molecular weight distribution of proteins, and processing techniques. This staple food has been extensively studied for various aspects, including processing, mechanism, fractionation, and reconstitution, quality improver, shelf life extension and also the mechanization of processing. This review focus on all the above-mentioned aspects and innovations carried out in this area.

Keywords: Baking; Chapatti; Enzymes; Heat transfer; Hydrocolloids.

Publication types

Review