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Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets. [1] [3] [4] The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.
Made from durum wheat, semolina flour has a high protein content (close to that of bread flour at 13 percent). The gluten helps dough get stretched thin without breaking or shrinking back—a ...
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat , although it represents only 5% to 8% of global wheat production. [ 6 ]
Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the United States (but see atta flour, a similar product, below). Graham flour is the basis of true graham crackers.
Atta or ATTA may refer to: Atta, a genus of ants; Atta, a 1953 novel by Francis Rufus Bellamy; Atta flour, whole wheat flour made from durum wheat commonly used in South Asian cooking; Atta (Buddhism) or Ātman, Pali for "self" or "soul", central to the core Buddhist concept of Anatta, no-self; Atta, Jalandhar, a village in India
It's made with whole wheat flour, then gets a dose of flax seeds, rolled oats, and oat fiber—totaling an impressive 4 grams of protein and fiber per slice. RELATED: 10 Best High-Fiber Foods for ...