Preparation
The Atta flour found in commerce varies in fiber content from near 0% to 12%. Wholemeal (US whole wheat) atta is obtained from grinding complete wheat grains. It is creamy brown in color and quite coarse compared to other types of flour.
Traditionally, atta is made by stone grinding, a process that imparts a characteristic aroma and taste to the bread. The high bran content of wholemeal atta makes it a fiber-rich food. This may help to regulate blood sugar as well have other health benefits. The temperatures attained in a chakki (mill or grinder, traditionally from stone), produced by friction, are of the order of 110-125 deg C. At such high temperatures, the carotenes present in the bran tend to exude the characteristic roasty smell, and contribute to the sweetness of the atta.
The various quality control parameters for the atta industry are ash content, moisture content, acid insoluble ash, water absorption, alcoholic acidity, granulation profile, damaged starch and gluten content.
Read more about this topic: Atta Flour
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