TECHNOLOGY OF CEREALS Flour of fine granularity yields chapattis of Tortillas superior quality Chapatti flour milled in the U. K. for the A flour tortilla is a fat, circular, light-coloured bread about one sixteenth of an inch thick and of Asian immigrants is a granular fine wheatmeal 6-13 in. in diameter, made from wheat flour of about 85% extraction rate, made by blending Wheat flour tortillas are widely consumed in white flour with fine offal or bran so that the Mexico ackgroung colour is white and the large brown Traditionally, tortillas were made domestically specks of bran are conspicuous by mixing wheat flour with water, lard and salt Chapattis are made by mixing whole atta or to make dough. The dough was divided and rolled resultant atta with water to form a dough, which or hand-shaped to make tortilla discs which were is rested for 1 h. The dough is then divided into baked on a hot griddle(Serna-Saldivar et al portions of 50-200 g, which are fattened by hand 988a). More recently, tortillas have been pro- The dough discs are baked on an iron plate over duced commercially, using hot-press, die-cut or an open fire Types of chapatti include Tanoori Roti(baked and- stretch procedures. Hot-press tortillas are baked for a relatively longer time at lower temper inside a mud oven), Khameri Roti (containing ature and puff while baking; they resist tearing yoghurt or buttermilk, sugar and salt, and the dough allowed to ferment), and Nan (made from and have a smooth surface. Die-cut tortillas use white flour of 75% extraction rate by stronger doughs with greater water absorption sponge-and-dough process(cf. p 202), with the resulting in a product of lower moisture content addition of sugar, salt, skimmed milk, ghee and and less resistance to cracking and breaking Hand-stretch tortillas are irregular in shape and The hardening or firming of chapattis may be intermediate in quality (Serna-Saldivar et al delayed by the inclusion of shortening (3%)or 0.5% of either glyceryl monostearate or sodium The loss of flexibility of tortillas during storage stearoyl-2-lactvlate, thereby increasing the shelf. may be due to retrogradation of starch, and may life to 72 h. The best results were obtained by be prevented by the use of plasticizers,which combination of shortening and glyceryl mono- increase flexibility and extensibility.Water is the stearate( Sidhu et al., 1989) st importan t plasticizer for starch and poly- Germination of wheat leads to an increase in saccharides and should contribute 3445% of the reducing sugar content, diastatic activity and dough by weight. The plasticizer components hould also include glycerol or sorbitol, 5-7%by production of damaged starch, while decreasing wt, also oil and fat, 7-9% by wt. Addition of the Falling Number, gluten content and chapatti water absorption. The chapattis made from yeast, 1-3% on dough wt, helps the development sprouted wheat had a better(sweetish) flavour of favour (U.s. Pat. No. 4, 735, 811) but slightly harder texture. However, after storage for four days, the chapattis made from sprouted wheat had improved texture and overall quality Pretzel (Leelavathi et al., 1988). Pretzels, crisp knot-shaped biscuits, flavoured The inclusion of 10% of full fat soya four made with salt, are made from wheat flour plus shorten- from steamed soya beans with 90% of wheat flour ing(1. 25% on flour wt), malt(1. 25%),yeast for making chapattis almost completely elimin-(0. 25%),ammonium bicarbonate(0.04%)and ated the activity of trypsin inhibitor (verma et water(about 42%). A dough made from these l.,1987) ingredients is rolled into a rope, then twisted and The use of triticale four in partial replacement allowed to relax for 10 min. The rope is passed of wheat flour for making chapattis has been through rollers, to set the knots, and allowed to suggested, the quality of the chapattis was not ferment for 30 min. The starch on the surface is impaired (Khan and rashid, 1987) then gelatinized by passing the rope through a270 TECHNOLOGY OF CEREALS Flour of fine granularity yields chapattis of Tortilas superior quality. of Asian immigrants is a granular fine wheatmeal of about 85% extraction rate, made by blending white flour with fine offal or bran so that the background colour is white and the large brown specks of bran are conspicuous. Chapattis are made by mixing whole atta or resultant atta with water to form a dough, which is rested for 1 h. The dough is then divided into portions of 50-200 g, which are flattened by hand. The dough discs are baked on an iron plate over an open fire. Types of chapatti include Tanoori Roti (baked inside a mud oven), Khameri Roti (containing yoghurt or buttermilk, sugar and salt, and the dough allowed to ferment), and Nan (made from white flour of 75% extraction rate by a yeasted addition of sugar, salt, skimmed milk, ghee and gram flour or eggs (Chaudhri and Muller, 1970)). The hardening or firming of chapattis may be delayed by the inclusion of shortening (3%) or 0.5% of either glyceryl monostearate or sodium stearoyl-2-lactylate, thereby increasing the shelf￾life to 72 h. The best results were obtained by a combination of shortening and glyceryl mono￾stearate (Sidhu et al., 1989). Germination of wheat leads to an increase in reducing sugar content, diastatic activity and production of damaged starch, while decreasing water absorption. The chapattis made from sprouted wheat had a better (sweetish) flavour but slightly harder texture. However, after storage for four days, the chapattis made from sprouted wheat had improved texture and overall quality (Leelavathi et al., 1988). The inclusion of 10% of full fat soya flour made from steamed soya beans with 90% of wheat flour for making chapattis almost completely elimin￾ated the activity of trypsin inhibitor (Verma et al., 1987). The use of triticale flour in partial replacement of wheat flour for making chapattis has been suggested, the quality of the chapattis was not impaired (Khan and Rashid, 1987). A flour tortilla is a flat, circular, light-coloured 6-13 in. in diameter, made from wheat flour. Wheat flour tortillas are widely consumed in Mexico and the United States. Traditionally, tortillas were made domestically by mixing wheat flour with water, lard and salt to make dough. The dough was divided and rolled or hand-shaped to make tortilla discs which were baked on a hot griddle (Serna-Saldivar et al., 1988a). More recently, tortillas have been pro￾duced commercially, using hot-press, die-cut or hand-stretch procedures. Hot-press tortillas are baked for a relatively longer time at lower temper￾ature and puff while baking; they resist tearing and have a smooth surface. Die-cut tortillas use stronger doughs with greater water absorption, resulting in a product of lower moisture content Hand-stretch tortillas are irregular in shape and intermediate in quality (Serna-Saldivar et al. , 1988a). The loss of flexibility of tortillas during storage may be due to retrogradation of starch, and may be prevented by the use of plasticizers, which increase flexibility and extensibility. Water is the most important plasticizer for starch and poly￾saccharides and should contribute 3445% of the dough by weight. The plasticizer components should also include glycerol or sorbitol, 5-7% by wt, also oil and fat, 7-9% by wt. Addition of of flavour (U.S. Pat. No. 4,735,811). Chapatti flour mi11ed in the U*K* for the use bread, about one sixleenth of an inch thick and sponge-and-dough process (cf. Po 202)Y with the and less resistance to cracking and breaking. the Fa1'ing NumberY gluten 'Ontent and chapatti yeast, 1-3% on dough Wt, helps the development Pretze,s Pretzels, crisp knot-shaped biscuits, flavoured with salt, are made from wheat flour plus shorten￾ing (1.25% on flour wt), malt (1 Z%), yeast (0.25%), ammonium bicarbonate (0.04%) and water (about 42%). A dough made from these ingredients is rolled into a rope, then twisted and allowed to relax for 10 min. The rope is passed through rollers, to set the knots, and allowed to ferment for 30 min. The starch on the surface is then gelatinized by passing the rope through a