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

Abstract

Whole wheat flour (atta) was produced by varying the settings of stone chakki and studies were carried out on grinding characteristics of wheat, energy efficiency, atta characteristics and its suitability for chapati making quality. Significant difference was observed in processing parameters and specific energy requirement with variations in settings. Reduction ratio value which is the ratio of average size of feed and average size of product was 7.55 and 81.08, respectively, for two extreme settings. Kicks law was applicable in present study and values of Kicks constant were found to be increased linearly with the fineness of flour and were found in the range of 71.22 and 92.56 kJ/kg. Flour fineness, damaged starch, water absorption and the colour of atta improved with decreased gap. Chapati with better acceptable characteristics for sensory, texture and storage parameters were obtained from atta with damaged starch of about 18 and 80% water absorption. Practical Applications Overall quality of chapati prepared from stone chakki produced atta is found to be better than that from other type of grinders. Industrially, packaged atta is produced using stone chakkis and this product is witnessing an increased demand over the years. As of now, no quality parameters are defined in terms of particle size distribution, damaged starch and the water absorption of atta for desired chapati making quality, because of which milling parameters are not standardized to produce atta using stone chakkis on the industrial scale. Present study is carried out to establish some guidelines for milling of wheat that will be helpful for flour millers in order to avoid unnecessary expenditure on energy and time in creating smaller particles than are required for atta with better chapati making quality.