 Atta in a bowl | |
| Place of origin | Indian subcontinent |
|---|---|
| Region or state | South Asia |
Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads[1]
It is the most widespread flour in the Indian subcontinent.[2]
Properties
Whole 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
Rolling of atta dough
A chakki mill used to make atta
See also
References
- 1 2 3 "Atta". Bakerpedia. 10 June 2015. Retrieved 17 August 2018.
- 1 2 Mollenhauer, Martina; Popper, Lutz (4 November 2017). "From flatbread to sandwich loaf". World-Grain.com. Retrieved 17 August 2018.
- ↑ Atta - Indian Wholewheat Flour (Food-india.com)
- ↑ 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.
- 1 2 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
- 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.