Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Wheatstone Bridge01:29

Wheatstone Bridge

3.0K
An ohmmeter is a resistance-measuring device. It works by applying a voltage to a resistor of unknown resistance and measuring the current across the resistor. The resistance value is deduced using Ohm's law. Usually, the standard configuration of an ohmmeter comprises a voltmeter or an ammeter. However, such configurations are limited in accuracy because the meters alter the voltage applied to the resistor and the current that flows through it.
Thus, for accurate resistance measurements, a...
3.0K
Bricks01:14

Bricks

731
Bricks, a fundamental building material, are crafted from fired clay and exhibit a range of shapes, sizes, and colors. The production process starts with extracting local clay or shale, which is then crushed, ground, and screened for a fine texture. The refined material is blended with water, creating a pliable mixture that can be formed into bricks using one of three processes: soft mud, dry press, or stiff mud methods.
Soft mud bricks are shaped in molds with high moisture content and can be...
731
Flat Belts: Problem Solving01:28

Flat Belts: Problem Solving

1.0K
Flat belts are crucial in many industrial applications as they help transmit power from one pulley to another. The concept of forces and moments is used to determine the maximum moment on a pulley. For instance, consider a flat belt that wraps around two pulleys, A and B, with radii of 30 cm and 10 cm, respectively. The angle between the belt and the horizontal is 20 degrees at the pulleys. As pulley B rotates clockwise and drives pulley A, tension T2 is caused at one end of the belt, while...
1.0K
Brick Masonry01:12

Brick Masonry

830
Brick masonry uses bricks as the building blocks and involves building walls from individual bricks laid in mortar. The basic building block of brick masonry is the wythe, a vertical layer of bricks with a thickness of one brick. Within a wythe, bricks can be laid in various courses or patterns, with the most common being the stretcher course, where bricks are laid with their long edge horizontal and face parallel to the wall.
For thicker walls, multiple wythes are bonded together using...
830
Microbes in Food Production01:29

Microbes in Food Production

395
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
395
Fermentation01:29

Fermentation

96.9K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
96.9K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Journal of food science and technology·2024
Same author

Natural food flavours: a healthier alternative for bakery industry-a review.

Journal of food science and technology·2024
Same author

Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies.

Journal of food science and technology·2021
Same author

Quality characteristics of buckwheat (<i>Fagopyrum esculentum</i>) based nutritious ready-to-eat extruded baked snack.

Journal of food science and technology·2021
Same author

Starch digestibility and glycemic index of <i>Paranthas</i> supplemented with <i>Citrus maxima</i> (Burm.) Merr. fruit segments.

Journal of food science and technology·2017
Same author

Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments.

Food chemistry·2017

Related Experiment Video

Updated: Apr 28, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

12.8K

Wheat-based traditional flat breads of India.

K R Parimala1, M L Sudha

  • 1a Department of Flour Milling, Baking & Confectionery Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore 570 020 , India.

Critical Reviews in Food Science and Nutrition
|June 11, 2014
PubMed
Summary

This review explores Indian wheat-based flat breads like chapati and naan, highlighting scientific research into their preparation, storage, and large-scale production. It reveals significant potential for technological advancements in these traditional foods.

Keywords:
Wheatbhaturachapatikulchanaanparottapuritraditional flat breads

More Related Videos

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

8.8K
Author Spotlight: Investigating the Effects of Compounds on Intestinal Tissue Using 3D Human Cell Line Models
07:39

Author Spotlight: Investigating the Effects of Compounds on Intestinal Tissue Using 3D Human Cell Line Models

Published on: September 1, 2023

2.1K

Related Experiment Videos

Last Updated: Apr 28, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

12.8K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

8.8K
Author Spotlight: Investigating the Effects of Compounds on Intestinal Tissue Using 3D Human Cell Line Models
07:39

Author Spotlight: Investigating the Effects of Compounds on Intestinal Tissue Using 3D Human Cell Line Models

Published on: September 1, 2023

2.1K

Area of Science:

  • Food Science and Technology
  • Agricultural Science
  • Nutritional Science

Background:

  • Wheat is a staple global food, forming the basis for numerous bakery and traditional products.
  • Traditional flat breads are prepared using diverse methods worldwide, with many lacking extensive scientific study.
  • India, a major wheat producer, boasts a rich variety of traditional flat breads with unique sensory characteristics.

Purpose of the Study:

  • To compile and review existing scientific research on selected Indian wheat-based traditional flat breads.
  • To assess advancements in storage stability and scalability for large-scale production of these flat breads.
  • To identify opportunities for future technological development in the traditional flat bread sector.

Main Methods:

  • Literature review of scientific studies on Indian traditional flat breads.
  • Analysis of research focusing on preparation techniques, ingredient variations, and processing parameters.
  • Examination of studies related to shelf-life extension and industrial production feasibility.

Main Results:

  • Significant scientific attention has been directed towards Indian flat breads such as chapati, puri, tandoori roti, parantha, parotta, naan, bhatura, and kulcha.
  • Technological improvements have enhanced the storage stability and large-scale production capabilities for several of these flat breads.
  • Research indicates a growing interest among food scientists in understanding and optimizing traditional flat bread production.

Conclusions:

  • There is substantial scientific literature available on various Indian wheat-based flat breads, reflecting their cultural and economic importance.
  • Developments in processing and preservation have enabled wider market availability of traditional flat breads.
  • Considerable scope exists for further innovation and technological advancement to meet increasing domestic and international demand.