Studies on the functional characteristics of differently milled whole wheat flour (atta)
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6461/
JFST-22-64 |
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| Title |
Studies on the functional characteristics of differently milled whole wheat flour (atta)
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| Creator |
Leelavathi, K.
Haridas Rao, P. Shurpalekar, S. R. |
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| Subject |
04 Wheat
04 Milling |
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| Description |
The chemical composition, dough forming characteristics and chapatti making quality of whole wheat flour (atta) milled in stone, disc (chakki), hammer, pin and roller mills were studied. Atta samples milled in disc, stone and pin mills had significantly higher diastatic activity (365-505 mg/10 g flour) and damaged starch (12.0-18.8%) content than did hammer and roller milled flours. The water requirement of a chapatti dough varied from 68 to 82%. Among the differently milled atta samples, considerable variations were observed in dough development time (3.0-5.5 min) and dough stability (2.0-4.5 min), as indicated by the farinograms, and in resistance to extension (410-590 BU) and extensibility (50-65 mm), as indicated by the extensograms. Chapattis made from stone milled atta were superior with soft texture and better flavour, while those made from hammer milled or roller milled atta were inferior with somewhat hard texture and bland flavour.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6461/1/JFST_1986_10-.pdf
Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref.. |
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