How Atta is evaluated
FLOUR
The evaluation of Atta is done at all the four stages of making gol roti. Its starts with:
TEXTURE
Good quality Atta is coarse in nature which signifies the presence of bran.
COLOUR
Good quality Atta is slightly off white in colour. Complete white Atta indicates a mixture of Maida in it.
SMELL
Good quality Atta has Sondhi smell of wheat.
Kneading
Good quality Atta should not feel very hard while kneading. The Atta should not stick to the plate and hence should not feel very loose.
Rolling
Good quality Atta should be easy to roll and spread
Baking
Good quality Atta should not get cracks from side therefore ensuring fluffy and soft roti.
Finished roti
Should be soft and fluffy which can be broken with one hand and should melt in the mouth.
SEED GROWTH CYCLE
