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The milling process:
Indian wheat flour is generally produced in stone mills generally known as Chakkis. Chakki is a pair of stones, of which, one is stationary while the other one is rotating on the stationary one. The Chakki mills generate comparatively more heat than roller mill because of friction. The heat damage the protein and starch in comparison to other milling techniques. Indian people prefer Chakki atta more than the roller mill atta for the texture and flavor of the Chapati/Roti. Indian atta is a very finely milled wheat flour. The Chakki mills damage the starch along with this it also releases extra sweetness at the time of burning. For this, the Chakki atta provides added taste to Indian flatbreads.
What exactly happens in Chakki milling?
Research says that 5% to 6% starch damage in the process of Roller milling while 11% to 13% starch damage in the process of Chakki milling. It also says that protein amount in the flour on an average is 10% of flour weight. And you will get 70% starch from the same amount of flour. It is equally essential such as the protein. When you bake bread, the starch absorbs the water and gets fat or swollen. The Chakki flour absorbs more moisture than the normal whole wheat flour. Due to this starch damage and protein loss, bread made out of 100% Chakki Atta is dense and dry.
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