I am looking for the method to prepare diabetes flour/ATTA for daily use?
Multigrain flour is readily available by Pillsbury, Shaktibhog and Ashirwad in India. However, if you want to prepare it on you own then for 1 kg of it you need: 250 gms of Wheat flour 150 gms of Bajra flour (Millet) 150 gms of Barley flour (Jao) 150 gms of Gram flour (Besan) 100 gms of Corn Meal (Makke ka atta) 100 gms of Soya Flour 100 gms or Ragi flour Multigrain Four is high in Fiber and low on glycemic index. It's excellent for diabetics.
Do we use whole wheat flour, wheat flour or refined flour for making chapaties?
In most parts of India (north / west / central / east), chapatis / rotis / parathas / pooris etc. are made of atta - whole wheat flour, a.k.a. wheat flour (Indian usage).Refined flour or maida is used *only* in some places in south India to make chapatis / rotis, as are porottas / borodas / parottas (unleavened dough, shallow fried in oil).Nan, Kulcha, Bhatura etc. are made with leavened dough made of refined flour. Yoghurt (in most cases) or yeast (in colder places) is used as the leavening agent.
Is it safe to eat whole wheat bread (brown bread) daily?
Nope i wont suggest to eat this brown bread daily though it has many beneficial effects as a food technologist:)Wheat bread is a rich source of fibre .will improve your bowel movements by softening and increasing the bulk of your stools, making them easier to pass through your intestines. Fiber may provide relief from irritable bowel syndrome. Adult males up to age 50 should have 38 grams of fiber daily, and women 25 grams daily. Too much fiber can cause gas and bloating; be careful and add whole wheat bread to your diet gradually. One slice of whole wheat bread contains about 2.8 grams of fiber. Reduced risk of heart disease, lower risk of weight gain and lot more. Disadvantage of whole wheat and its products is their calorie count. Although whole grains contain a greater amount of nutrients per serving than refined grains, they are not low in calories and can present an obstacle if you’re trying to lose or maintain weight.Although it makes a healthier product, whole-wheat flour is not optimal for high-rising breads and tender baked goods. While refined white flour has had its bran and germ removed, whole-wheat flour retains them, which can result in baking complications. “The bran cuts the gluten strands as they form, rendering them useless, unable to trap the carbon dioxide being generated by the yeast,” So i better suggest you to take a different healthy nutritious food everyday for a balanced diet rather than a single food everyday which is tyring and boring:P
How many slices of whole wheat bread can I eat for the day if I’m trying to lose weight?
If you’re trying to maintain your weight like me, eating a lb a day, or about 12 slices of bread should do. However, if you want to lose weight, I believe you can consume up to half your daily calories in bread. If your daily caloric intake is 2,000, then consuming 1000 calories in bread can make you loose weight. That is about 8–10 slices per day, or three slices, three times a day. Which also leaves room for other food to fill the rest of the 800–1000 calories. Not impossible. Just challenging.
How many grains of wheat on a stalk, and how much whole grain flour would it make?
I realize that wheat flour is made from different parts of the wheat grain, but my question is about whole grain wheat flour. My interest is knowing how many grains and stalks an average person 2,000 years ago would have needed to make their daily bread, and how it would convert in today's society. So, how many grains per stalk, and how much whole grain flour it would make. Thanks!
Wheat flour vs. all purpose white flour?
The rule of thumb is replacing half of the white flour with your wheat flour. Generally speaking you can not do a straight substitution and come out with something resembling the original dish. The problems you will run in to will be dryness and dense, heavy (instead of light, fluffy) baked goods. The reason is that whole wheat flour by definition contains all the parts of the grain, not just the soft inner part like white flour. The outer parts of the grain (bran, etc) are responsible for the heaviness of the wheat flour, but they also actually prevent glutens from forming in the dough. Glutens make baked goods hold together and have a nice texture. Therefor, using some white flour will help glutens form and keep your overall dough a little lighter so it will be closer to the original product. For anything but very delicate or complex recipes, the half and half substitution should suit you well.
Is whole wheat bread good diet food ?
Recently gained a lot of weight and unsure why since I still work out and drink water. I have been eating a lot of whole wheat bread (10 slices a day) with sugar free jam. The nutrition fact of the bread is calorie-60, fat-.5, carb 11, protein-4. Someone told me that even though its whole wheat it will make me gain weight. Is this true?
Is a wheat flour manufacturing unit a good business idea?
No business idea is ever a bad idea. The good idea can be executed badly.I know my cousin brother once started wheat flour manufacturing and marketing business in Indore (MP) in the name of Shakti Bhog atta and become very successful. then after many years he sold the brand to some other businessman.Please write down your idea and then write a business plan for it,go to market, find out every thing about wheat floor sold in market. Ask some buyers, who are buying such flour, what they like, why they buy particular brand. Once you complete your market study, then start producing and marketing it to your prospective buyers. This business you can start with very small investment by getting your own atta chakki (milcent or natraj etc.)If you need finial support please ask for mudra scheme from your nearest public sector bank manager (SBI, PNB, BOB etc etc.).Lokesh Lunawat Ji success is possible if you scale it up first to Pune and then to entire state and then all India. The key challenge for wheat flour manufacturer is quality should be you always give your customers fresh flour only as it loose its quality faster rather keeping wheat in store.
How many days after the expiry date is wheat bread safe to eat?
PLEASE forget about expiry dates with bread. (and for almost all foods for that matter). This is a guideline for stock rotation, and may give a general idea if the stock has been forgotten on the shelf. Bread will tell you if it is old- UNWRAPPED bread will become hard and stale. Wrapped bread will grow a mold. Stale bread can be saved for bread pudding or making into breadcrumbs. Moldy bread should be discarded.Modern mass-produced bread in familiar plastic wrap can last for much longer than a week outside of the refrigerator. It has had propionic acid or calcium propionate (=propanoate) added to inhibit mold growth.(Bread is best kept either at room temperature or frozen, or NOT in the refrigerator. Refrigeration of bread causes rapid staleness. Not a health concern, but the texture is lost very quickly).
Is it good to use chapatti flour of 3,4 days old after keeping it in the refrigerator?
well in my point of view , any thing which gets spoiled or stale gives a specific smell which resembles sour food substances.if you want to check whether this dough you are talking about is fit or unfit to eat you must check its smell, if you notice sourness in the smell you must discard it,because it has been contaminated by the micro flora.not only dough but curries and desserts also when get spoiled they give an unacceptable smell and you can judge the acceptability.otherwise in refridgerated food can be stored upto many days but depends upon the temperature, whenever the environment conditions are good for the microorganisms they will grow in food in large amounts and result in food spoilage.there are some organisms which can survive the refrigeration temperature.these are known as psychrophiles.at last i can only suggest you that its better to have fresh food rather than taking risk,its not always a safe bet.to know more about such topics write to or follow edufoodtechregards