Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread

Mohit, Arora and Ashwin, Kumar and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2022) Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread. Journal of Food Science and Technology, 59 (9). pp. 3522-3529.

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Abstract

Industrially packaged whole wheat flour (atta) is manufactured in motorized stone chakkis, which consumes more electric power. Present study is aimed towards evaluating the effect of hybrid grinding technique of wheat using roller mill on its grinding characteristics and quality of chakki atta and chapatti. Wheat was passed through the pair of first break rolls in MLU 202 with the roll gaps of 1 and 0.9 mm for two different samples. Electrical parame- ters for grinding energy were compared and the pre-milled wheat was ground in the stone chakki. Atta obtained from 2 different variations and control stone chakki atta were compared for physico-chemical, rheological and chapati making quality. Damaged starch increased from 15.25 for control atta to 17.3% for 0.9 mm sample, whereas, farinograph water absorption increased from 75.9 to 78.9% respectively. Chapatis were prepared and sensory studies were carried out. Chapati colour was found to be brighter for 0.9 mm sample.

Item Type:	Article
Uncontrolled Keywords:	Whole wheat flour, Stone chakki grinder, Damaged starch, Energy consumption, Atta
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	18 Dec 2025 10:52
Last Modified:	18 Dec 2025 10:52
URI:	http://ir.cftri.res.in/id/eprint/20235

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