Servobhoomi-organics LLP

In their own words

Among cereal grain flours, wheat flour is unusual in that its protein components, when mixed with water, form an elastic network capable of retaining gas and forming a strong spongy structure during baking. The protein substances that contribute to these properties (gliadin and glutenin) are known collectively as gluten when combined with water and mixed together. Generally speaking, the suitability of flour for biscuit making is determined by its gluten. Gluten attributes are determined by genetics, the growing conditions of the wheat, and the method of milling. India mainly grows three kinds of wheat: • 95% "triticum aestivum" or the popular wheat bread • 4%' triticum durum' or pasta wheat • 1% "triticum dicoccum" or emmer wheat (also known as khapli, samba godumai, diabetic wheat) is the world's largest emmer wheat grower in India. On the basis of product categories that primarily include all-purpose, semolina, whole-wheat, fine wheat and bread, the wheat flour industry has been segmented. Amongst these, the most popular flour products are all-purpose and whole-wheat. A whole-meal wheat flour, originating from the Indian subcontinent, is Atta or Chakki Atta, used for making flat-breads such as chapati, roti, naan, paratha and puri. It is the most plentiful flour on the Indian subcontinent. Hard wheat, used to make atta, has a high content of gluten that provides elasticity, so it is solid and can be rolled into thin sheets with dough made from atta flour. Traditionally, Atta was ground in a stone chakki mill at home. When using a tandoor, where the flatbread is stuck to the inside of the oven, this is helpful and also makes chapatis smoother as more water is absorbed by the dough.

Written by the company on its public Startup India profile. Not verified by us.