Chapati
Wheat is the basic raw material for the preparation of chapati, bread, biscuit and
pasta etc., Chapati, a baked product prepared from whole wheat flour is the
staple food of a majority of the population in many regions of the Indian
subcontinent. It is prepared by mixing whole wheat flour and water. Followed
by sheeting the dough to about 1.5 mm thickness and cutting it into 150 mm
diameter discs. The discs are baked on a hot plate at 200–210°C for 1–2 min
and puffed over alive flame or coal fire for few seconds. Chapatis are generally
prepared manually and served hot. Increasing demand for ready to eat and easy
to carry foods vested in mechanizing chapati for marketing in unit packs.
Flattening and sheeting of the dough is one of the most crucial steps in flat
bread production and small variations in thickness changes bread quality
significantly. Flattening of dough is done by pressing / rolling or sheeting
methods. In sheeting method, dough pieces or extruded dough is repeatedly
passed under pressing rollers to form flat dough of required thickness. Dough
pieces are first rolled into flat oval shapes and then turned over for second
rolling, which forms the oval shapes into round discs of desired thickness. In
sheeting and die cut method, sheeted dough of desired thickness is passed under
a rotary die and cut to get desired shapes. In pressing (stamping) method dough
pieces are transferred to flat pans and hydraulic ram descends on the dough
pieces and presses the dough. Stickiness of the dough, non-uniformity in the
thickness and quality are some of the drawbacks of few commercial machines,
which can be avoided by mechanical extrusion.
Wheat is the basic raw material for the preparation of chapati, bread, biscuit and
pasta etc., Chapati, a baked product prepared from whole wheat flour is the
staple food of a majority of the population in many regions of the Indian
subcontinent. It is prepared by mixing whole wheat flour and water. Followed
by sheeting the dough to about 1.5 mm thickness and cutting it into 150 mm
diameter discs. The discs are baked on a hot plate at 200–210°C for 1–2 min
and puffed over alive flame or coal fire for few seconds. Chapatis are generally
prepared manually and served hot. Increasing demand for ready to eat and easy
to carry foods vested in mechanizing chapati for marketing in unit packs.
Flattening and sheeting of the dough is one of the most crucial steps in flat
bread production and small variations in thickness changes bread quality
significantly. Flattening of dough is done by pressing / rolling or sheeting
methods. In sheeting method, dough pieces or extruded dough is repeatedly
passed under pressing rollers to form flat dough of required thickness. Dough
pieces are first rolled into flat oval shapes and then turned over for second
rolling, which forms the oval shapes into round discs of desired thickness. In
sheeting and die cut method, sheeted dough of desired thickness is passed under
a rotary die and cut to get desired shapes. In pressing (stamping) method dough
pieces are transferred to flat pans and hydraulic ram descends on the dough
pieces and presses the dough. Stickiness of the dough, non-uniformity in the
thickness and quality are some of the drawbacks of few commercial machines,
which can be avoided by mechanical extrusion.
