Atta flour is a form of wheatflour used in South Asian cooking. It is made from durum wheat ground very fine, with some of the bran included. Durum wheat has a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin. Breads made from atta flour include chapatti, roti and puri. Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References: ITIS 42236 2002-09-22 Wheat (Triticum spp. ... Look up flour in Wiktionary, the free dictionary. ... Composite satellite image of South Asia Map of South Asia. ... Durum wheat (Triticum turgidum durum) is the only tetraploid species of wheat widely cultivated today. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Chapati or chapatti is a type of roti or Indian bread. ... Phulka Roti is the Hindi, Urdu, Punjabi, Indonesian and Malaysian word for bread. ... Puri can mean: Puri, a city in the Indian state of Orissa, which is famous for the Jagannath temple and the serene beaches located there . ...
Wheat-soy flour is wheatflour fortified with defatted soy flour up to a maximum of 10 per cent.
In the early l990s, the Government of India's Prevention of Food Adulteration (PFA) act was amended to include a new category called 'paushtik atta' (A.18.01.02, PFA 1996), allowing a maximum of 10 percent fortification of wheatflour with other protein sources such as defatted soy flour and defatted ground nut (peanut) flour.
Soy flour is rich in protein and has an excellent profile of amino acids, particularly lysine, which is deficient in wheatflour.
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