With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products.
There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Received 25 November 2013 revised 25 December 2013 accepted 4 January 2014įlat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories.
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1Department of Food Science and Technology, Pondicherry University, Puducherry, IndiaĢDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, IndiaģDivision of Post Harvest Technology, Sher-e-Kashmir University of Agriculture Sciences & Technology, Kashmir, Srinagar, Jammu and Kashmir, IndiaĤDivision of Fruit Science, Sher-e-Kashmir University of Agriculture Sciences & Technology, Kashmir, Srinagar, Jammu and Kashmir, IndiaĮmail: © 2014 by authors and Scientific Research Publishing Inc.
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