Why baking powder in rotis?Why use yeast instead of baking powder?How do the ingredients in baking powder work?Why doesn't my conventional-oven Naan bread taste authentic?Why are there no recipes combining both yeast and baking powder?Adding baking powder as a final stepCan you use baking powder in a breading?If I can't find baking soda or baking powder, what should I do?Chemistry of different brands of baking powderWhy add baking powder when creaming sugar and butter?Why using ammonia bicarbonate and baking powder for deep fried bakery product?
What does the "3am" section means in manpages?
Indicating multiple different modes of speech (fantasy language or telepathy)
What do you call the infoboxes with text and sometimes images on the side of a page we find in textbooks?
Did US corporations pay demonstrators in the German demonstrations against article 13?
Java - What do constructor type arguments mean when placed *before* the type?
Can I rely on these GitHub repository files?
Giant Toughroad SLR 2 for 200 miles in two days, will it make it?
How do I repair my stair bannister?
Female=gender counterpart?
How can I raise concerns with a new DM about XP splitting?
Is a naturally all "male" species possible?
Is there any significance to the Valyrian Stone vault door of Qarth?
"lassen" in meaning "sich fassen"
What was required to accept "troll"?
Why isn't KTEX's runway designation 10/28 instead of 9/27?
In Star Trek IV, why did the Bounty go back to a time when whales were already rare?
Could solar power be utilized and substitute coal in the 19th century?
What is Sitecore Managed Cloud?
Is there a good way to store credentials outside of a password manager?
Why does this part of the Space Shuttle launch pad seem to be floating in air?
Teaching indefinite integrals that require special-casing
Can a malicious addon access internet history and such in chrome/firefox?
Calculating the number of days between 2 dates in Excel
What is the opposite of 'gravitas'?
Why baking powder in rotis?
Why use yeast instead of baking powder?How do the ingredients in baking powder work?Why doesn't my conventional-oven Naan bread taste authentic?Why are there no recipes combining both yeast and baking powder?Adding baking powder as a final stepCan you use baking powder in a breading?If I can't find baking soda or baking powder, what should I do?Chemistry of different brands of baking powderWhy add baking powder when creaming sugar and butter?Why using ammonia bicarbonate and baking powder for deep fried bakery product?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
add a comment |
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
add a comment |
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
asked Sep 5 '10 at 15:46
HbarHbar
21549
asked Sep 5 '10 at 15:46
HbarHbar
21549
21549
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
add a comment |
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
1
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
add a comment |
3 Answers
3
active
oldest
votes
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 24 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f6773%2fwhy-baking-powder-in-rotis%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
answered Sep 10 '10 at 21:59
mvmmvm
411
answered Sep 10 '10 at 21:59
mvmmvm
411
answered Sep 10 '10 at 21:59
mvmmvm
411
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 24 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 24 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 24 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 24 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 24 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 24 mins ago
NandanNandan
1
answered 24 mins ago
NandanNandan
1
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f6773%2fwhy-baking-powder-in-rotis%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39