GB2482865A - High-fibre Chapati and Naan bread - Google Patents

High-fibre Chapati and Naan bread Download PDF

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GB2482865A
GB2482865A GB1013683.6A GB201013683A GB2482865A GB 2482865 A GB2482865 A GB 2482865A GB 201013683 A GB201013683 A GB 201013683A GB 2482865 A GB2482865 A GB 2482865A
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flour
naan
chapati
fibre
barley
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GB2482865B (en
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Kartar Singh Lalvani
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A23L1/308—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A method of producing high fibre and high protein Chapati and South Asian Naan, is disclosed, in which the wheat flour or white flour in the dough are replaced by a wheat flour or white flour in combination with barley flour, oat flour, and inulin prebiotic fibre in order to produce healthier and better textured breads. In its optimal form the wheat flour of the traditional Chapati is substituted by: 40% wheat flour, 25% barley flour, 25% oat flour and 10% inulin prebiotic fibre. The white flour of the traditional Naan is substituted by: 40% white flour, 25% barley flour, 25% oat flour and 10% inulin prebiotic fibre. Addditional cereals such as corn, rice or rye may also be present in the dough.

Description

Page 1
DESCRIPTION OF INVENTION
Title: Method of Chapati and Naan manufacture
TECHNICAL FIELD
This invention concerns a method of manufacturing high fibre Chapati and South Asian Naan in which wheat flour and white flour are replaced by a blend of wheat flour or white flour plus barley flour, oat flour, and inulin prebiotic fibre in order to produce healthier and better textured breads.
BACKGROUND ART
Chapati The chapati is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with fmely ground whole wheat flour. Sometimes it is cooked in a little oil.
Typical ingredients are: 3 cups whole wheat flour, about 1 teaspoon of salt (or without salt), water as required (about 11/2 cups).
A typical method of manufacture is to: Knead the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky. Cover for at least 5 minutes. Divide into balls and roll out into disks. The aim in rolling is to get the chapati to a perfectly round shape (for aesthetics) and to create uniform thickness, which is vital for successful cooking. Sprinkle with flour as you roll. Place a non-oiled pan on a Page 2 moderately high fire and test its surface temperature by holding your hand over it. When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up. Flip and repeat so it becomes lightly browned on both sides. Chapatis are often brushed with ghee (clarified butter) after being cooked.
This makes 8 chapatis.
Regional variations abound in the detail of preparing and cooking chapati. In most Indian cooking, for example, the chapati is finished by toasting it in the open flame of the cooker. The aim of this process is to encourage the chapati to puff up. The hot air builds inside because the water inside the chapati begins to turn into steam and cook the chapati inside out. This may also be achieved under a grill.
South Asian Naan Naan is a leavened, oven-baked flatbread. It is particularly popular in India, Afghanistan, Iran, Pakistan, the Xinjiang Autonomous Region of China, and Indian restaurants in the United Kingdom, Canada, the United States of America, Australia, and New Zealand. Influenced by the large influx of Pakistani, Afghan and Indian labour, Naan has also became popular in Saudi Arabia and other Gulf states. It is considered a typical bread of Northern India and Afghanistan.
Originally, Naan is a generic term for various flat-breads from different parts of the world. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat-breads are known as nan. The name stems from Persian, a generic word for bread. In Burmese, flat-breads are known as nan bya. It is known to the Chinese as nang.
Page 3 In Iran, from which the word "naan" has ultimately originated, naan does not carry any special significance, as it is merely the everyday word for any kind of bread.
However, naan in South-Asia usually refers to a specific kind of thick flatbread.
It is often leavened with yeast. However, unleavened dough is also used. Naan is cooked in a tandoor, or a vertical or horizontal clay oven, from which tandoori cooking takes its name.
Modem recipes sometimes substitute baking powder for the yeast. Milk and/or yoghurt may also be used to give greater volume and thickness to the naan.
Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling. Another variation is peshwari or peshawari naan.
Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins.
Kuicha is another type of Naan. Amritsari naan also called as Amritsari kuicha is stuffed with mashed potatoes, onion (optional) and lots of spices. Possible seasonings in the Naan dough include cumin and nigella seeds.
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams each), which are flattened and cooked. In Pakistani cuisine, naans are typically graced with fragrant essences, such as rose, khus (vetiver), with butter or ghee melted on them. Nigella seeds are commonly added in Naan Breads in other countries.
Page 4
DISCLOSURE OF INVENTION
This invention concerns a method of producing Chapati and South Asian Naan in which wheat flour and white flour are replaced by a blend of wheat flour or white flour plus barley flour, oat flour, and inulin prebiotic fibre in order to produce healthier and better textured breads. The resulting novel formula for a healthier version of Chapati and South Asian Naan contains a better quality and higher amount of fibre and proteins, besides the soluble prebiotic inulin.
Inulin Inulins are a group of naturally occurring polysaceharides, composed mainly of fructose units, that are produced by many types of plants. They belong to a class of fibres known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other materials such as starch.
Plants that contain high concentrations of inulin include: Elecampane (Inula helenium), Dandelion (Taraxacum officinale), Wild Yam (Dioscorea species), Jerusalem artichoke (Helianthus tuberosus), Chicory (Cichorium intybus), Jicama (Pachyrhizus erosus), Burdock (Arctium lappa), Onion (Allium cepa), Garlic (Allium sativum), Agave (Agave species), Yacón (Smallanthus sonchifolius species), Camas (Camassia species).
Inulin has unusually adaptable characteristics. Its flavour ranges from bland to subtly sweet. This is particularly advantageous because inulin contains a quarter to a third of the food energy of sugar or other carbohydrates and a ninth to a sixth of the food energy of fat. While inulin is a versatile ingredient, it also has Page 5 health benefits. Inulin increases calcium absorption and possibly magnesium absorption, while promoting the growth of healthy intestinal bacteria. In terms of nutrition, it is considered a form of soluble fibre and is also classed as a prebiotic, because of its role as a substitute for good bacteria in the gut. Due to the body's limited ability to process polysaccharides, inulin has minimal increasing impact on blood sugar, and unlike fructose is not insulemic and does not raise triglycerides, making it considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.
Barley Barley is a cereal grain derived from the annual grass Hordeum vulgare. Barley contains eight essential amino acids. Eating whole grain barley can regulate blood sugar for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates.
Hulled barley (or covered barley) is eaten after removing the inedible, fibrous outer hull. Once removed, it is called dehulled barley. Considered a whole grain, dehulled barley still has its bran and germ making it a nutritious and popular health food. Dehulled barley may be processed into a variety of barley products, including flour. Oats
The coimnon oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name, usually in the plural, unlike other grains.
Oats are suitable for human consumption as oatmeal and rolled oats. Oats have Page 6 numerous uses in food. Most commonly, they are rolled or crushed into oatmeal, or ground into fme oat flour.
Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL (bad) cholesterol, and possibly to reduce the risk of heart disease. Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness. One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.
The soluble fibre in whole oats comprises a class of polysaccharides known as beta-D-glucan. Beta-D-glucans, usually referred to as beta-glucans, comprise a class of non-digestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats they are located primarily in the endosperm cell wall.
Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterised by solubility in dilute saline. The more typical cereal proteins, such as gluten and zein, are prolamines (prolamins). Oat protein is nearly equivalent in quality to soy protein. The protein content of the hull-less oat kernel (groat) ranges from 12-24%, the highest among cereals.
Healthier Chapati Flour Instead of wheat flour or chapati flour, as is traditionally used, a new healthier chapati flour is used for the manufacture of chapati in which wheat flour is blended with substituted proportions of barley in combination with oats, and Page 7 inulin fibre. If not already in flour form, the constituents should first be finely ground. Optionally, oats and barley flour may be malted.
Wheat flour is substituted by the following ideal combination: 40% wheat flour 25% barley flour 25% oat flour 10% inulin prebiotic fibre The proportions may come within the ranges: 5% to 95% wheat flour, 5% to 50% barley flour, 5% to 50% oat flour, 1% to 30% inulin prebiotic fibre.
Method of preparation The dough is prepared by mixing together: the wheat flour, barley flour, oat flour, and inulin prebiotic fibre, and then combined with sufficient water by kneading until a smooth dough is achieved.
After covering for at least 5 minutes, the dough is divided into balls and rolled out into disks. The aim in rolling is to get the chapati to a perfectly round shape.
Sprinkle with flour as you roll.
Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it. When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up. Flip and repeat so it becomes lightly browned on both sides.
Page 8 Healthier South Asian Naan Flour Instead of white flour for South Asian Naan, as is traditionally used, a new healthier naan flour is used for the manufacture of South Asian Naan in which white flour is blended with substituted proportions of barley in combination with oats, and inulin fibre. If not already in flour form, the constituents should first be fmely ground.
White flour is substituted by the following novel combination: 40% white flour 25% barley flour 25% oat flour 10% inulin prebiotic fibre Method of preparation The dough is prepared by mixing together: the white flour, barley flour, oat flour, and inulin prebiotic fibre, with (or without) salt, yeast, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams each), which are flattened and cooked.
INDUSTRIAL APPLICABILITY
According to this invention there is a method of manufacturing high fibre Chapati and South Asian Naan, in which wheat flour and white flour are Page 9 replaced by a combination of wheat flour or white flour plus barley flour, oat flour, and inulin prebiotic fibre in order to produce healthier and better textured breads, with a higher content of protein and fibre.

Claims (8)

  1. Page 10CLAIMS1. A method of manufacturing Chapati and South Asian Naan in which the carbohydrate constituents of the dough consist of: wheat flour, barley flour, oat flour, and inulin prebiotic fibre.
  2. 2. A claim according to claim 1, in which inulin prebiotic fibre, according to weight constitutes at least 3% of the carbohydrate constituents.
  3. 3. A claim according to claim 1, in which, according to weight, the percentages of the carbohydrate constituents are: 40% wheat flour, 25% barley flour, 25% oat flour, and 10% inulin prebiotic fibre.
  4. 4. A claim according to claim 1, in which, according to weight, the percentages of the carbohydrate constituents come within the following ranges: 5% to 95% wheat flour, 5% to 50% barley flour, 5% to 50% oat flour, and 1% to 30% inulin prebiotic fibre.
  5. 5. A claim according to any one of claims 1 to 4, that uses white flour instead of wheat flour, or wheat flour instead of white flour.
  6. 6. A claim according to any one of claims 1 to 5, that includes any additional * cereals in the preparation of the dough, such as corn, rice or rye.
  7. 7. A claim according to any one of claims 1 to 6, that is specifically for preparing Chapati.Page 11
  8. 8. A claim according to any one of claims 1 to 6, that is specifically for preparing South Asian Naan.
GB1013683.6A 2010-08-16 2010-08-16 Method of chapati and naan manufacture Active GB2482865B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385275A (en) * 2013-08-16 2013-11-13 大连民族学院 Baked crumby bread preparation method

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2840772A1 (en) * 2002-06-14 2003-12-19 Meuniers Du Littoral Aromatic flour, for baking bread, contains cereal germs which add to the appearance and aroma of the bread without affecting the baking process
US20060008563A1 (en) * 2004-07-08 2006-01-12 Baumgartner Theodore J Low carbohydrate dough and method for making
AU2005101057A4 (en) * 2005-11-15 2006-02-02 George Weston Foods Limited Low GI white bread product
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals
CN101564162A (en) * 2009-02-25 2009-10-28 田向东 Health staple food flour special for diabetes patients and preparation method thereof

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FI20010780A0 (en) * 2001-04-12 2001-04-12 Raisio Benecol Oy Improved compositions

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2840772A1 (en) * 2002-06-14 2003-12-19 Meuniers Du Littoral Aromatic flour, for baking bread, contains cereal germs which add to the appearance and aroma of the bread without affecting the baking process
US20060008563A1 (en) * 2004-07-08 2006-01-12 Baumgartner Theodore J Low carbohydrate dough and method for making
AU2005101057A4 (en) * 2005-11-15 2006-02-02 George Weston Foods Limited Low GI white bread product
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals
CN101564162A (en) * 2009-02-25 2009-10-28 田向东 Health staple food flour special for diabetes patients and preparation method thereof

Non-Patent Citations (1)

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Title
Veginspirations, "Oat Barley Roti / Indian Flat Bread", dated 15 February 2009, accessed via http://www.veginspirations.com/2009/02/oat-barley-roti-indian-flat-bread.html on 17.11.2010. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385275A (en) * 2013-08-16 2013-11-13 大连民族学院 Baked crumby bread preparation method

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