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

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.