How to make roti easily digestible? Why is roti difficult to digest?

How to make roti easily digestible? Why is roti difficult to digest? Why i can't digest wheat roti? How to make chapati digestible? Well, this isn't just your problem but a reality of life for many others. So you are not alone in this suffering. In fact, many with a poor digestive health face the same problem of digesting chaaptis - wheat or any other flours.

Do this if you EAT Chapati or Make Bread at Home

So how to make chapati easily digestible?

Adding curd to chapati dough helps in better absorption and digestion. People with slow digestion or poor digestive health can benefit significantly. The same holds true for diabetics.

Why is roti difficult to digest?

Whole wheat flour has a lot of complex carbohydrates that are loaded with nutrients and fiber but tough to digest for those with weaker digestion.

You can make roti easy to digest with this formula.

How to make chapati digestible,

Make dough with yogurt, dahi, buttermilk, whey or curd. It adds more nutrients to the dough while breaking down the complex chains. As a result, the end result is not only more nutritious but also easy to digest.

Addition of fermented products to the flour improves resistant starch, makes the starch in flour easy to digest, slows down sugar release, and lowers Glycemic index.

According to a research paper posted on researchgate,

"... The use of milk and dairy products in bread making is important in terms of increasing the protein content and decreasing the glycemic index value. (29,30). Due to its nutritional and functional properties, kefir, which is a fermented milk product, is recommended to be used in bread formulations containing milk or dairy products (31). ..."

The same study finds,

"... Recent research has shown that the incorporation of dairy products (e.g., yogurt) into bakery good formulations was able to improve both the desired bread quality attributes and the nutritional value of gluten-containing (14,15) and gluten-free bread (16), as well as in sourdough wheat bread (17). Other researchers showed relevant enhancements in breadmaking, by the addition of whey protein to gluten-free bread formulations, reporting the capacity to increase water absorption and improve the handling properties (4). ..."

In simple words, adding curd , buttermilk or whey to your chapat or bread dough will make them soft and easy to digest.

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