Wheat flour chapati Flour
Chapati flour, also known as atta flour, is a blend of wheat and malted barley
flour that is used in Indian cooking to make chapatis. Atta flour has better
nutritional characteristics than wheat flour because it contains more protein,
dietary fiber, vitamins, and minerals. However, it has a shorter shelf life due
to the presence of oil from the germ and fat breaking enzymes
The types of flour:
Early rolls produce white flour that becomes less white on the later stage, with the increased amount
of bran particles. A mixture of white flour and other stream produces brown flour When all the other
streams are mixed back in their original quantities you get whole meal flour.
It should be noted that the flour types to be produced are affected by the different qualities of wheat
going into the mill. While milling, one must ensure further feature variations such as flour colour by mixing
various streams of flour together.
Atta flour is milled from durum wheat and meets South Asian specifications for taste,
texture, and functionality. It is ideal for flatbreads like roti, chapati, and naan
chapati flour particle size
Dough stability time was significantly (P 0.01) correlated with dough development time
(r = 0.852), mixing tolerance index (r = −0.806),
particle size of 130–180 µm and correlated with gluten index (r = 0.649), resistance to
sheeting of dough (r = 0.572) and particle size of 180 at significant level of P 0.05
chapati Flour specifications
Ash content: 1.2–1.5%
Protein: 9.0–10.5%
Moisture: 12.50% maximum
Carbohydrates: 73.00% minimum
Fat: 1.70% maximum
Wet gluten: 25% minimum
Minerals: 1.80% minimum
Crude fiber: 2% minimum