Traditional Stone
Grinding Method
When the
atta is made out of traditional stone grinding method, the major grain
components which are endosperm, bran and germ remain intact. The reason behind
that is; the speed of these stones while grinding is maintained compared to
what happens at mills. When the speed is controlled, it emits the heat in a
lesser proportion. Usually, millings have temperate ranging from 60ºC – 90ºC.
Where in, in stone grinding is ranges from 40ºC-60ºC. This is the major reason
for having the nutrients intact in the flour which is obtained, and specifically,
it maintains the oil content of the grain which results in softer rotis. The
process of industrial flour mills is that it breaks and separates the bran,
wheat germ and produce white flour and then add them back to produce whole
wheat flour. This process would allow the mingling of the endosperm and wheat
germ oil.
The Fibrous texture of atta is also maintained
when it is obtained by the stone grinding method. So, it is wholesome of the
process of getting soft rotis for longer hours than just the process of making
rotis from atta, rolling it and putting over gas. It is also how the main
ingredient, “atta” is made!