The Science and Technology of Chapatti and Other Indian Flatbreads

恰帕蒂与其他印度小面包干的科学技术

食品科学技术基础学科

售   价:
1862.00
发货周期:国外库房发货,通常付款后3-5周到货!
出  版 社
出版时间
2020年03月24日
装      帧
精装
ISBN
9780367462093
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页      码
200
开      本
6-1/8 x 9-1/4
语      种
英文
综合评分
5 分
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库存 50 本
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图书简介
Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads.;Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies.;The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike.;; Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browningIncludes multiple photographs of different flatbreads in varying stages, from creation to expiration; Explores the changing dynamics of flatbread preparation and preservation; Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants; With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale produ
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