ABSTRACT
This chapter discusses the nutritional value of chapatti, paratha and naan and the need to fortify flatbreads for nutritional enhancement. Staple flatbreads supplemented with one or more macronutrients and micronutrients can serve as vehicles to deliver these nutrients to masses. Flatbreads can be fortified with protein, dietary fibre and micronutrients. Every cereal and legume is rich in some nutrients while lacking in others. Dietary diversity has importance since inclusion of many grain varieties in the diet enables one to derive an array of nutrients and phytoconstituents. Multigrain flatbreads, some of which are gluten free for celiac patients, are gaining popularity owing to increasing health awareness. Flatbreads with low glycaemic index are also being developed for people who are diabetic or are predisposed to diabetes. Inclusion of dehydrated vegetables and fruits as sources of fibre and minerals is also beneficial for health. The second part of this chapter focuses on the scope for improvement in the overall quality of dough and flatbreads by the addition or inhibition of enzymes. Enzymatic browning of dough by wheat polyphenol oxidase and peroxidase and its inhibition is explained. Application of enzymes for improving texture, shelf life and nutritional value of flatbreads is also discussed.
