Atta is a multi-purpose food product best known for making chapattis, the quintessential part of every Indian. Many households in India boast of Chakki Atta as a very vital part of their health diet. Atta, particularly of Madhya Pradesh / Gujarat wheat, is very soft and healthful.
The Whole Grains Council industry association reports an approximate doubling of the whole-wheat flour production over the course of the years 2003 to 2007. In another visible example whole-wheat bread has reached approximate parity with soft white bread as measured by slice volume in the United States; as of 2013, whole-wheat bread widely exceeds soft white bread as measured by dollar volume.
This milled and refined wheat flour is used for making a variety of Indian and Western dishes that are delectable to the core.Maida is finely milled and refined wheat flour, closely resembling cake flour, and used extensively in making Indian fast food, Indian bakery products such as pastries and bread. And sometimes in making traditional Indian breads such as paratha and naan. It is made from the endosperm (the starchy white part) of the grain, while the fibrous bran is removed in the mill.
|Type||Wheat Flour||Fine Wheat Flour||Tandoori Atta|
|Protein||11% min||12% min||11.5% min|
|Moisture||13% max||13% max||133% max|
|Ash||1.20% max||0.55% max||0.70% max|
|Wet Gluten||25% min||27% min||27% min|
|Dry Gluten||8% min||8.5% min||8.5% min|
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