International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064

Downloads: 135

Review Papers | Home Science | India | Volume 5 Issue 10, October 2016

Origin of Indian Bread Making Tools ? A Review

P. Rajya Lakshmi [4] | Dr. D. Ratna Kumari [4]

Abstract: The most common activity in all homes is cooking. The diet consciousness of people in the present days has lead to an increase in Indian bread consumption irrespective of region. Indian breads made of wheat flour and served hot at breakfast, lunch or dinner, and are eaten with dry and semi liquid vegetable preparations, as well as with gravies and other adjuncts. Women spend most of their time in this activity. Indian bread making tools aid to perform this job safely, efficiently and comfortably even in adverse working conditions reinforcing strength and effectiveness of hands. Different varieties of Indian bread include Chapathi, puri, phulka, roti, parotta, bathura and naan are the main traditional products which form the staple items in the diet of the majority of the population. The common tools used in Indian bread making are the Rolling board and Rolling pin, which are available in a variety of materials and sizes. In India these are must-haves in the kitchen. So the present study was carried out to study the origin of Indian Bread Making Tools. The review was collected and it was found that the rolling pins have been used over the centuries, among Etruscans were the first users. The rolling pins and boards were made with different materials and of different shapes among which the wooden rolling pins are the oldest and most commonly used.

Keywords: Origin, Rolling Pin, Rolling Board, Bread making tools, Materials

Edition: Volume 5 Issue 10, October 2016,

Pages: 192 - 195

How to Cite this Article?

P. Rajya Lakshmi, Dr. D. Ratna Kumari, "Origin of Indian Bread Making Tools ? A Review", International Journal of Science and Research (IJSR), Volume 5 Issue 10, October 2016, pp. 192-195,

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