![]() The American Baking Society has conducted a Flatbread Product Development contest, awarding several scholarships. Various fast food chains, food markets and airlines have introduced flatbread wraps and sandwiches. Hard red winter wheat flour chapatis and parathas of medium size were cooked using 45 g and 75 g flour, respectively, thus daily average flour consumption would be (45 × 5 + 75) = 300 g. ![]() Cultures regularly consuming flatbreads, on an average, would consume one paratha for breakfast, two chapatis for lunch and three chapatis for dinner. They can be served with soups, curries, vegetables and meat dishes, and can be used as a dish or spoon to scoop up other portions of the meal. Flatbreads are commonly baked on a griddle (roti or chapati) or in an oven (naan) or pan fried (paratha) or deep-fat fried (puri or bhatura). Wheat is a common ingredient in most flatbreads. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.įlatbreads are the oldest of all bread products and are consumed worldwide. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%) these values were statistically similar. Tasters preferred QPCBROC flatbreads for all sensory parameters. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Peanut Oilcake would increase protein and add value to this farm byproduct. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). ![]() The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. ![]() Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. ![]()
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