It describes overall info about chapathi making

1. By,
D.SRENUJA

2. Introduction:
•Chapathi is also known as “Roti”,”Unleavened flat
bread”,”Indian flat bread”.
•Sapathi or Doday in the “Pashto language”
•Staple food in North and Western India.
•Derived from Hindi word “Chapat” means to
slap,because rounds of thin dough is formed by
slapping the dough between the wetted palms of the
hands and cooked on tava.

3. Varieties of chapathi:
• Variations in processing make us many
varieties like,
 Pulka
 Paratha
 Naan
 Puri

4. Methods of preparation and its bio-chemistry
changes:
• Mixing:
Mixing the flour, salt and add some more water until
the flour becomes soft dough(messey,sticky&wet).

5. • Kneading process:
Individual flour particles consists of sponge
like protein matrix and it becomes sticky by
the uniform distribution of moisture and shear
forces in dough.

6. • HOW???
The gluten proteins are re-arranged at the
molecular level.
Where the glutenins molecules together to
form a di-sulphide cross linked protein
polymeric network, which gives strength and
elastic properties to the dough.
Gliadins interact with the glutenins st. which
gives viscous properties of dough.
Results to give the extendability,resistance to
stretch,gas holding capacity-”Rheology”

8. • Resting:
Rest the dough for 30 minutes in closed
conditions,where the amylases act on starch and
produce sugars.
Gluten st. aggregate to form a network by the
intermolecular reactions(disulphide & hydrogen
bonds).
• Knocking the dough:
Dough is kneaded again to the optimum,pressed
which makes easier to shape and uniform
texture.

9. • Rolling:
Make round small circular doughs & roll on a
rolling pin.
• Heating:
Heat on a frying pan/tawa over the medium
flame at 150°C-180°C.
 Heat up to brown-colour formation.

10. HOW???
Maillard Reaction(Non-enzymatic browning):
• Reaction between the sugars and amino acids in the
presence of heat,which results brown coloured
melonoids compounds.
• It gives acceptable taste and flavor to chapathi.

11. Effects of raw materials:
1.Wheat flour:
It is the dominant material which,gives the
gluten network.
2.Water:
Which helps in gluten formation in to dough.
3.Salt:
It tightens the gluten st.and provides flavour.

12. • Storage and stability:
Dough should be compulsory covered,so it can
stay for long time
Always brush with ghee on chapathi for longer
duarability
It will retain soft and pliable structure for 2-3
hrs at room temperature(closed condition)
It will remain stable and acceptable flavour for
12 months by adding sorbic acid at ambient
conditions(14°C-34°C)

13. Processed
Chapathis

14. Effects of process variables:
1. Protein content:
It should be 10%-13%.
>13%-Tough & leathery
<9%-Crumbly & no longer keeping quality
2. Water absorption:
It should be not less than 68%
<60%-stiff & too dry
3.Sugars:
It should be 2.5%,which gives sweetness

15. • Sensory Attributes:
Appearance: Surface should be uniform and
silky
Color: Creamish and brown
Taste: Sweetish
Flavour:Pleasing flavor
Texture:Chewiness

16. Other information:
Gluten-free Chapathi flours:
• Potato flours,rice flours,tapioca flours,etc., are the
example of gluten free flours.
• Here,the gluten is repalced by the xanthagum,gaur-
gum,agar-agar,flax seeds,etc

17. • “Celiac diseases” who are suffering from this
disease,they are intolerant of gluten,because
there is reduction in ability of absorbing
nutrients from food.

18. References:
• Food facts and principles,N.Shakuntala Manay &
M.Shadaksharaswamy.
• www.wikipedia.org/wiki/Chapati
• www.wikihow.com