Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta ) and its Chapati Making Quality

Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati

This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg/g) and lycopene (6.24 mg/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00 °C to 85.67 °C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (aw = 0.75) on day 3, compared to low-density polyethylene (LDPE; aw = 0.73), demonstrating better moisture retention and helping to maintain the chapatti's soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid (FFA) = 0.46%; peroxide value (PV) = 3.27 meq O2/kg fat) and microbial proliferation (total plate count (TPC) = 732.67 × 10² CFU/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O2/kg fat and TPC = 287.22 × 10² CFU/g) . These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits.

Effects of Roller Milling Parameters on Wheat-Flour Damaged Starch: A Comprehensive Passage Analysis and Response-Surface Methodology Optimization

Damaged starch typically arises from mechanical damage caused by the action of the roller mills during the wheat flour milling process. The content of resulting damaged starch in the flour significantly influences its characteristics, emphasizing the importance of understanding and controlling the formation of damaged starch for the production of specialized flours. A detailed passage analysis from three different commercial mills revealed that starch damage control is primarily achievable at front passages of the sizing and reduction system, which generate the majority of the flour release in the mill. Also, it revealed that damaged starch content increases progressively from the initial to the final passages during milling in the break, sizing and reduction system. To investigate the effects of milling parameters on damaged starch, flour yield, and energy consumption, a three-level and three-variable Box-Behnken experimental design with response surface methodology was applied. As independent variables roll gap (0.05-0.35 mm), feed rate (0.15-0.35 kg/cm min), and fast roll speed (400-800 rpm) were employed. The obtained models were utilized to optimize milling conditions for producing flours with special characteristics.

Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates

The present study aims at utilizing wheat bran and resultant atta to produce biodegradable-edible plates as an alternative to plastic plates. The edible plates were prepared using different combinations of wheat bran and resultant atta in different ratios viz., WB, 90:10 (WR10); 80:20 (WR20), 70:30 (WR30). Using farinograph, it was observed that the higher the bran higher the water absorption. The doughs from the blends were prepared with water at two different temperatures (100 °C and 27 °C), sheeted, moulded and baked. Plates produced from WR10, 20, 30 were analysed further and based on break test, leak test and sensory WR30 was chosen as the best. WR 30 was found to leak at 23.01 ± 0.24 min with hot water and 85.42 ± 0.11 min with water at room temperature. Moisture, ash, fat, protein, and total dietary fibre content was 4.3 ± 0.016, 4.90 ± 0.08, 3.86 ± 0.075, 16.06 ± 0.082 and 26.92 ± 0.166 respectively. Shelf-life predicted for plate was 250-285 days based on MSI studies done.

Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas

With an aim of studying the implication of the milling interventions and supplementation of non-wheat grains on the effect of the carbohydrate digestive profile of wheat flour the present study was conducted. Quinoa grain was selected for the study due its higher protein content and better amino acid profile than that of cereal grains. Milling of grains to produce atta (whole wheat flour) was carried out using traditional method of stone chakki mill and the other method of separation and recombination of different stream using roller mill. The atta flour was then supplemented with the quinoa flour in different combinations and the physico-chemical, rheological and product making characteristics were studied. The milling technique has an impact on the damaged starch with the difference of around 6% across the flour samples which further impacted the water absorption capacity and the gelatinization temperature of the flour. Carbohydrate digestive profile of the prepared tortillas have shown significant difference when the atta from roller mill substituted with quinoa flour upto 15%. Starch digestibility index of stone chakki atta was higher SDI (78.71) than that of roller milled quiooa supplemented flours (38.52 and 36.74). The rapidly digestible sugar decreased and the slow digestible sugar increased as compared to stone chakki atta tortillas which combinedly is responsible for lower glycaemic index. In the commercial point of view this will open a new avenue for food manufacturer to produce value added and healthy products from quinoa.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05365-9.

Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread

Industrially packaged whole wheat flour (atta) is manufactured in motorized stone chakkis, which consumes more electric power. Present study is aimed towards evaluating the effect of hybrid grinding technique of wheat using roller mill on its grinding characteristics and quality of chakki atta and chapatti. Wheat was passed through the pair of first break rolls in MLU 202 with the roll gaps of 1 and 0.9 mm for two different samples. Electrical parameters for grinding energy were compared and the pre-milled wheat was ground in the stone chakki. Atta obtained from 2 different variations and control stone chakki atta were compared for physico-chemical, rheological and chapati making quality. Damaged starch increased from 15.25 for control atta to 17.3% for 0.9 mm sample, whereas, farinograph water absorption increased from 75.9 to 78.9% respectively. Chapatis were prepared and sensory studies were carried out. Chapati colour was found to be brighter for 0.9 mm sample.

Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility

Study was aimed to produce atta for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki atta, CA (control), roller mill atta (RA); RA replaced with 5, 10 and 15% FM (5, 10 and 15% RAFM) were evaluated. RA and RAFM samples showed lower water absorption, higher dough stability, pasting temperature and peak viscosity than CA. Evaluation of carbohydrate digestive profile showed differences in the pattern of carbohydrate digestibility and glucose release between the chapatis prepared from CA, RA and 10% RAFM. Rapidly available glucose (RAG), an indicator of glycemic response in vivo, was found to be lower in the 10% RAFM than CA. It can be concluded that milling interventions and compositional differences together determine the carbohydrate digestibility of the atta.

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.