Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets.[1][3][4]
The word ‘whole’ is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.
Atta was traditionally ground in the home on a stone chakki mill.[5] This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water.[1][2] Atta is also produced in industrial flour mills.[6][5]
^Panghal, Anil; Chhikara, Navnidhi; Khatkar, B.S. (2019). "Characterisation of Indian wheat varieties for chapatti (flat bread) quality". Journal of the Saudi Society of Agricultural Sciences. 18: 107–111. doi:10.1016/j.jssas.2017.02.005. S2CID 126134405.
^ abSakhare, Suresh D.; Inamdar, Aashitosh (January 2014). "Indian Atta (whole wheat flour) industry: History and recent trends". Agro Food Industry Hi Tech. 25 (1): 66–69 – via ResearchGate.
^Ajansı, Dijital Reklam (May 8, 2014). ""The future of flour industry is bright in Pakistan"". millermagazine.com. Retrieved 2023-04-12.
Further readingedit
Reddy, J.; Weinmann, S.; Heine, D.; Conde-Petit, B. (8 August 2012). "A new standard for the industrial production of high quality Atta flour". Quality Assurance and Safety of Crops & Foods. 4 (3): 151. doi:10.1111/j.1757-837X.2012.00160.x.
February 16, 2024
atta, flour, atta, type, wheat, flour, originated, from, indian, subcontinent, used, make, local, flatbreads, atta, flouratta, bowlplace, originindian, subcontinentregion, statesouth, asia, media, atta, flourit, most, widespread, flour, indian, subcontinent, c. Atta is a type of wheat flour originated from the Indian subcontinent used to make local flatbreads 1 Atta flourAtta in a bowlPlace of originIndian subcontinentRegion or stateSouth Asia Media Atta flourIt is the most widespread flour in the Indian subcontinent 2 Contents 1 Properties 2 Gallery 3 See also 4 References 5 Further readingProperties editWhole common wheat Triticum aestivum is generally used to make atta it has a high gluten content which provides elasticity so the dough made out of atta flour is strong and can be rolled into thin sheets 1 3 4 The word whole is used to describe atta as it includes every component of the grain meaning the bran germ and the endosperm Atta was traditionally ground in the home on a stone chakki mill 5 This is useful when using a tandoor where the flatbread is stuck to the inside of the oven and also makes chapatis softer as the dough absorbs more water 1 2 Atta is also produced in industrial flour mills 6 5 Gallery edit nbsp Rolling of atta dough nbsp Roti cooking in a tandoor nbsp Paratha nbsp Puri nbsp A chakki mill used to make atta nbsp ChapatiSee also editMaida flourReferences edit a b c Atta Bakerpedia 10 June 2015 Retrieved 17 August 2018 a b Mollenhauer Martina Popper Lutz 4 November 2017 From flatbread to sandwich loaf World Grain com Retrieved 17 August 2018 Atta Indian Wholewheat Flour Food india com Panghal Anil Chhikara Navnidhi Khatkar B S 2019 Characterisation of Indian wheat varieties for chapatti flat bread quality Journal of the Saudi Society of Agricultural Sciences 18 107 111 doi 10 1016 j jssas 2017 02 005 S2CID 126134405 a b Sakhare Suresh D Inamdar Aashitosh January 2014 Indian Atta whole wheat flour industry History and recent trends Agro Food Industry Hi Tech 25 1 66 69 via ResearchGate Ajansi Dijital Reklam May 8 2014 The future of flour industry is bright in Pakistan millermagazine com Retrieved 2023 04 12 Further reading editReddy J Weinmann S Heine D Conde Petit B 8 August 2012 A new standard for the industrial production of high quality Atta flour Quality Assurance and Safety of Crops amp Foods 4 3 151 doi 10 1111 j 1757 837X 2012 00160 x Retrieved from https en wikipedia org w index php title Atta flour amp oldid 1192274736, wikipedia, wiki, book, books, library,
