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Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry.

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Relation http://ir.cftri.com/3564/
JFST-105-82
 
Title Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry.
 
Creator Haridas Rao, P.
Leelavathi, K.
Shurpalekar, S. R.
 
Subject 26 Bakery products
04 Milling
 
Description Resultant atta (produced by blending various flour streams in roller mills) contained less protein, ether extractives and ash than whole wheat flour (atta) produced in a chakki (disc mill). The starch damage in whole wheat atta (13.3-19.1%) was nearly double than that in resultant atta and indicated greater severity of grinding in chakki. The chapatti water absorption as well as farinograph water absorption and dough development time were significantly higher for (chakki) atta. Dough based on resultant atta had higher resistance to extension and extensibility than dough based on atta. Chapattis made from (chakki) atta were better than those from resultant atta in eating quality and flavour.
 
Date 1983
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3564/1/JFST_Vol.20%281%29_5-8.pdf
Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1983) Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry. Journal of Food Science and Technology, 20 (1). 5-8, 7 ref..