Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques.

Wheat was processed in chakki (CM), hammer (HM), disk (DM), pin (PM) and
roller mill (RM) with an objective of quality characterization of whole wheat flour
(atta) in relation to chapati making quality. Results indicated atta produced from
RM was cooler and had retained more moisture. Ash content was not significantly
influenced by different grinders; however, acid insoluble ash was higher at 0.063%
for the atta produced from CM. Variation in damaged starch was observed which
was 15.99, 13.76, 11.76, 10.16 and 9.1% for CM, HM, DM, PM and RM ground
atta, respectively. Farinograph water absorption of CM ground atta was highest at
85% and least for RM ground atta (71.5%). Overall quality of chapati prepared
from CM atta scored higher and had better texture and desirable wheaty aroma.
Studies revealed that atta quality parameters and its chapati making quality varied
with processing techniques.
PRACTICAL APPLICATIONS
Out of around 94 million metric tons wheat produced in India annually, about 50–55
million metric tons (MMT) is processed to obtain atta. This makes atta one of the
major products made from the wheat, and is consumed mainly in the form of chapati.
Traditionally, Indian families process a smaller quantity of atta in the chakkis, a pair of
stonemills and consume fresh. This practice is however slowly dying in the larger cities
as they are opting for packaged atta because of busy lifestyles and increased disposable
income. Packaged atta industry is witnessing a growth of 25% annually. Because of the
increased demand, there is a need to have more options for the higher capacity production
of atta, and the study is carried with an objective to study effects of various
processing techniques on different quality