Effect of hydrothermal pre‑treatment and development of non‑stone chakki atta.

Aashitosh, A. Inamdar and Suresh, D. Sakhare and Shivakumara, M. and Prabhasankar, P. (2023) Effect of hydrothermal pre‑treatment and development of non‑stone chakki atta. Journal of Food Measurement and Characterization.

PDF Journal of Food Measurement and Characterization.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

The objective of the study was to standardise the parameters for hydrothermal treatment to wheat and study its efect on wheat and atta characteristics to provide an alternate process for production of atta with a non-stone chakki grinder. There was expansion of kernels on roasting, as cells start to detach from each other so that the porosity and pore volume increases. This lead to increase in overall wheat dimensions which eventually decreased the hectolitre weight. Colour also became darker with the increase in roasting time. The moisture content of the four from hydrothermally treated wheat decreased signifcantly, and the damaged starch increased with time of treatment. Alternately atta was produced using the roller mill. Simultaneously, hydro-thermally treated wheat was grounded to atta using a hammer mill. Roller milled atta and hydro�thermally treated wheat four were used at diferent percentages to obtain non-stone chakki atta. There was an increase in the damaged starch content with the increase in the content of roasted wheat four in the formulations. It was observed that the non-stone chakki atta can make chapatis with better overall quality at par with stone chakki atta, can be obtained by using roller milled atta and about 20% of hydrothermally treated wheat four.

Item Type:	Article
Uncontrolled Keywords:	Hydrothermal treatment · Chapati · Wholewheat four · Atta · Nonstone chakki atta
Subjects:	600 Technology > 02 Engineering & allied operations 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 09:53
Last Modified:	24 May 2023 09:53
URI:	http://ir.cftri.res.in/id/eprint/16455

Actions (login required)

View Item