Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads.[1]
 Atta in a bowl | |
| Place of origin | Indian subcontinent |
|---|---|
| Region or state | South Asia |
It is the most widespread flour in the Indian subcontinent.[2]
Properties
editWhole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets.[1][3] [4]
The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.
Atta was traditionally ground in the home on a stone chakki mill.[5] This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water.[1][2] Atta is also produced in industrial flour mills.[6][5]
Gallery
edit-
Rolling of atta dough
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A chakki mill used to make atta
See also
editReferences
edit- ^ a b c "Atta". Bakerpedia. 10 June 2015. Retrieved 17 August 2018.
- ^ a b Mollenhauer, Martina; Popper, Lutz (4 November 2017). "From flatbread to sandwich loaf". World-Grain.com. Retrieved 17 August 2018.
- ^ "Atta (Indian Whole Wheat Flour)". food-india.com. Archived from the original on February 24, 2012.
- ^ Panghal, Anil; Chhikara, Navnidhi; Khatkar, B.S. (2019). "Characterisation of Indian wheat varieties for chapatti (flat bread) quality". Journal of the Saudi Society of Agricultural Sciences. 18: 107–111. doi:10.1016/j.jssas.2017.02.005. S2CID 126134405.
- ^ a b Sakhare, Suresh D.; Inamdar, Aashitosh (January 2014). "Indian Atta (whole wheat flour) industry: History and recent trends". Agro Food Industry Hi Tech. 25 (1): 66–69 – via ResearchGate.
- ^ Ajansı, Dijital Reklam (May 8, 2014). ""The future of flour industry is bright in Pakistan"". millermagazine.com. Retrieved 2023-04-12.
Further reading
edit- Reddy, J.; Weinmann, S.; Heine, D.; Conde-Petit, B. (8 August 2012). "A new standard for the industrial production of high quality Atta flour". Quality Assurance and Safety of Crops & Foods. 4 (3): 151. doi:10.1111/j.1757-837X.2012.00160.x.