The study looked at how adding certain substances to whole wheat flat bread (chapatti) affects its quality and storage. They used additives like Vital Gluten, Oxidised Corn Starch, and K-carrageenan in different amounts to see how they affected the bread. The breads were tested for physical, chemical, microbiological, and sensory properties. The results showed that chapati made with K-carrageenan had the best anti-staling properties and was preferred over the other samples.