Optimising quality assessment of Indian wheat flour for Atta and Maida products

Abstract

Atta flour represents 90% of the Indian wheat crop. It is obtained by the complete grinding of medium to hard wheat kernels. Atta flour is used to produce a wide variety of Indian flatbread such as chapatti, roti, naan, and puri. In contrast, Maida is a finely milled flour of wheat and is often used to produce buns and bakery products as well as also noodles and biscuits.