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

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..

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: FLOUR-SPECIFIC; atta, functional properties of resultant; BAKERY-PRODUCTS; atta chapattis, quality of resultant; DOUGH-; atta dough, quality of resultant
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2010 07:14
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3564

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