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 wa...

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Veröffentlicht in:	Journal of food processing and preservation 2015-12, Vol.39 (6), p.3032-3039
Hauptverfasser:	Inamdar, Aashitosh A, Sakhare, Suresh D, Prabhasankar, P
Format:	Artikel
Sprache:	eng
Schlagworte:	absorption acid insoluble ash Ashes Atta cities Consumption Flour grinders Grounds income India lifestyle odors starch Surface layer Texture Triticum aestivum Wheat whole wheat flour
Online-Zugang:	Volltext
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