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Cereal Chem 59:367 - 372.  |  VIEW ARTICLE
Chapaties with Leavening and Supplements: Changes in Texture, Residual Sugars, and Phytic Phosphorus.

K. Swaranjeet, K. Maninder, and G. S. Bains. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Yeast leavening, glycerol monostearate, and alpha-amylase supplements notably improved the texture and flavor of whole meal chapaties as compared with the traditional unleavened chapaties, which are tough and highly susceptible to staling. Accompanying changes due to leavening in the hydrolysis of phytates and sugars in the chapaties are presented. Adjusting the pH to 5.1-5.2 with lactic acid had a salutary effect on the reduction of phytates in plain and fermented dough chapaties.

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