Heat treated cereals and process of making

Chapati is a well known product in the Asian culture which nowadays becomes more and more popular outside Asia as well. A chapati needs to meet a number of quality requirements in order to be considered as acceptable for the consumer. E.g. the chapati needs to be soft and the shortness (shear value) of a chapati (as a criterium for toughness and chewiness) needs to be correct to provide the desired product characteristics to the chapati. Moreover the known production processes for making a chapati often lack of ease of kneading of the dough, whereas the way the dough resulting from these known processes can be sheeted is also often very difficult. Moreover the puffing of the doughs resulting from these known processes also is often insufficient. Baked chapati also suffers from very short shelflife. It would further be very beneficial if softness and pliability of chapatis could be increased over a period of 4 hours after baking. Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with:25-80% damaged starcha water binding capacity of 1.5-6 g/gan initial gelatinization temperature of more than 50° C.particle size of 1-200 m.