ABSTRACT
Indian flatbreads such as chapatti are highly susceptible to staling, necessitating their preparation just before every meal. Rapid staling leading to short shelf life is one of the major challenges in the large-scale production and sale of flatbreads. This chapter explains the phenomena of staling, moisture loss, starch retrogradation and texture deterioration of flatbreads. The chapter includes description of the different methods used to measure staling. These methods include estimation of moisture, water-soluble starch (WSS) and in vitro enzyme digestibility of starch (IVED), texture analysis, measuring change in enthalpy using differential scanning calorimeter (DSC) and sensory evaluation. The chapter explains the studies investigating the rate and extent of chapatti/flatbread staling at different temperatures followed by a discussion on the effect of added constituents, ingredients and antistaling agents on inhibition of staling of commonly consumed flatbreads like chapatti and paratha/parotta. The chapter discusses the antistaling mechanisms of additives such as enzymes, emulsifiers, maltodextrin, sorbitol and hydrocolloids. Studies have reported some positive effects of one or more ingredients and additives with respect to staling inhibition. However, a complete solution to the problem of flatbread staling is yet to be arrived at.
