WHEAT FIBER

Dietary fiber is the term for several materials that make up the parts of plants your body can't digest. Fiber is classified as soluble or insoluble.
Soluble fiber

• Soluble fibers are able to swell and hold water.
• When eaten regularly as part of a diet low in saturated fat and trans fat soluble fiber has been associated with increased diet quality and decreased risk of cardiovascular disease.
• Soluble fiber modestly reduces LDL (“bad”) cholesterol beyond levels achieved by a diet low in saturated and trans fats alone.
• Oats have a greater proportion of soluble fiber than any other grain

Insoluble fiber

• Insoluble fiber has been associated with decreased cardiovascular risk and slower progression of cardiovascular disease in high-risk individuals.
• Wheat, rye, rice, and most other grains are primarily composed of insoluble fiber.

Legumes, beans, and peas are also excellent sources of both soluble and insoluble fiber. Certain fruits and vegetables are better sources of both soluble and insoluble fiber than others. Many processed oat bran and wheat bran products (such as muffins, chips, waffles) may be made with refined grains, not the whole grain. They also may be high in sodium, added sugars and saturated fat. Read labels carefully.

Getting the Right Amount Counts

How many servings of grains do you need each day? It depends upon your age, gender and calorie needs. The American Heart Association recommends that at least half of your grains are whole grains.

We recommend obtaining fiber from foods rather than from fiber supplements. Check the Nutrition Facts label on food packages to find foods with a higher amount of fiber. The daily value for fiber is 25 grams of fiber each day for a 2,000 calorie diet.

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WHEAT QUALITY

Wheat

Wheat grain (Triticum aestivum L.) is the world's leading agricultural source of energy, protein and fiber; it belongs to a family Graminaea and genus Triticum and can be categorized into three main classes - hard, soft and durum. Wheat quality can best be described in terms of end-user, nutritional quality, milling, and baking and rheology quality. In general wheat needs to be sound, clean, well mature, free from foreign material and damaged.^[4]

Wheat quality

In general wheat quality can be divided into three main groups (i) botanical (species and varieties), (ii) physical (iii) and chemical characteristics.

Botanical Criteria of Quality In botanical terms, wheat quality can be described as falling into the following two main criteria (i) species and (ii) varieties.

Physical criteria

Physical characteristics of wheat quality includes, grain weight, hardness, grain size and shape, vitreousness and color.

Physical properties of grain such as wheat play a very important role in the quality of the grain, and in final products such as flour. Main physical properties that influence quality of wheat are test weight, hardness, grain size and shape, vitreousness and color.

Test weight

Test weight of wheat is considered the most common and easiest way to quantify wheat. It is an important quality factor in wheat grading as it gives rough estimates of flour yields. The basic factors that affect the test weight of wheat are kernel size and shape, kernel density, maturity of wheat, anseases and actual wheat variety.^[5]

Hardness

The hardness of wheat endosperm is critical in determining the suitability of wheat for various end products and influences the processing and milling of wheat. It is the common characteristic used by millers and trader to classify wheat. In term of hardness wheat can be classified as either hard or soft.^[6]

Grain type	Length (mm)	Shape (ratio)	weight (mg)
Long-grain	6.61 to 7.5	over 3	15 - 20
Medium-grain	5.51 to 6.6	2.1 to 3	17 - 24
Short-grain	up to 5.5	up to 2.1	20 -24

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M.P. ATTA

It is mostly a marketing ploy, as otherwise there is no difference in nutrition. There definitely are slight differences in protein and carbohydrate content, but they are so minor for nutrition (when compared with other sources one gets nutrients from in food) that comparisons are facile. The protein difference does have an impact on baking (in technical terms), but that has nothing to do with home consumption and nutrition.

In terms of quality (for usage), the atta depends on the milling. Finely milled attas (what one usually gets in the market) are considered - by traditionalists - as inferior to coarser atta milled in a local flour mill (which handles small quantities). This has an impact on the dough produced, and the consistent fluffing-up one gets in phulkas. The coarser atta also gives better (crisp and delicious) parathas, even though it takes a bit longer for cooking.

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ATTA WITH CHOKER

Benefits of Wheat Bran (chokar):

Chokar is very helpful and useful to you in many ways such as

• The regular intake of Chokar helps in curing constipation problem.
• It reduces fat
• It control diabetes as it has minerals necessary for insulin excretion, which is good for diabetics
• It provide more energy to our body.
• It helps a lot in the digestive system.
• It  is considered a suitable food for children and it can prevent asthma in them

How to use Wheat Bran (chokar):

You can use chokar daily. Mix 100 gms of chokar with one kg whole wheat flour. Have chappatis or bread daily made out of this mixture. Very soon you will realise the goodness of it. Chew well while eating. Take atleast 15 minutes while eating two chappatis.

Wheat bran cannot be stored like regular wheat flour.  It tends to get rancid and is best stored in the refrigerator, especially if one plans to store it for long.  Alternately, it may be stored in a vacuum-sealed canister at a moderate temperature.  If you note that the wheat bran tastes bitter, it is probably rancid, and should be discarded.

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MULTIGRAIN ATTA

Ingredients

1. • 3 and 1/2 kg Whole Wheat / Godhumai
2. • 250 gms Ragi / Finger Millet
3. • 250 gms Kambu / Pearl Millet / Bajra
4. • 250 gms Cholam / Sorghum / Jowar
5. • 250 gms Channa Dal / Kadala Paruppu / Bengal Gram
6. • 200 gms Soya Beans
7. • 100 gms Barley
8. • 200 gms Oats

Instructions

1. • Clean ragi, bajra, jowar, channa dal, soya beans and barley to remove small stones or dust particles. Dry roast the ingredients except oats and whole wheat grains till nice aroma comes. Remove from the heat and allow to cool. Combine all the ingredients together and grind in a flour mill. Let the flour come to room temperature after grinding. Store in an airtight container and use to prepare roti, chapati, phulka or any indian flat bread, bread with or without yeast, cake, cookies, etc..
2. • To Prepare roti, take 1 cup flour. Sieve flour and mix with little salt. Add enough water and knead to smooth dough. Add little oil while kneading. Cover the dough and keep aside for 20-30 mins. Heat a tava or frying pan. Make small balls of the dough and with the help of rolling pin, roll them into thin disc. Cook roti on tava until brown spots appear both the sides. Serve roti with veg / non-veg curry.
   

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Atta Chakki Manufacturer

Stag - Super Fine Atta
This extra-white, finely ground atta is uniquely suited to making the best roomali rotis and khamiri rotis. This makes it the atta of first choice for specialised hotels and restaurants across the cities and towns of northern India.

Stag - Special Atta
Dhabas in the National Capital Region and in cities and towns of North India have long been a growing customer base for Stag Special Atta. They find its texture and white colour ideally suited to the tandoori rotis that are the mainstay of their cuisine.

Stag - Atta
Stag Atta is a popular choice not just for dhabas, but also for restaurants and hotels which serve a variety of rotis with Mughlai and North Indian food

Kanak - Whole Wheat Atta
Kanak Whole Wheat atta is specially crafted to produce the soft, fluffy rotis that are essential to every household meal in north India. Though a relatively new label of Delhi Flour Mills, it is now our flagship brand, and embodies 100 years of experience in procuring and processing wheat into products that are designed to satisfy the most discriminating customers - in this case, the housewife.

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