ABSTRACT
Flatbreads have their own set of sensory characteristics for which they are savoured. The basic attributes that are commonly evaluated for flatbreads include colour/appearance, aroma, texture, pliability, mouthfeel, taste and flavour. This chapter throws light on these attributes, discussing their importance and the objective and subjective methods employed for their measurement. The chapter gives a detailed account of a wide range of factors that impact one or more attributes of flatbreads, supported by extensive literature review. These factors include wheat variety, milling methods, wheat constituents like proteins, polysaccharides, lipids, added constituents/ingredients, storage of flour, method of flatbread preparation, storage of dough and storage of flatbread. The importance and measurement of flatbread microstructure and factors affecting it are also discussed.
