Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75-118 μm), coarser fractions (118-150 and >150 μm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate (SDS)-sedimentation value than the coarser fractions. The flour from finer fractions gave bread with best sensory and textural attributes. The parottas from finer fractions showed significantly higher sensory scores for colour, texture, layers, mouthfeel and overall quality score than the coarser fractions. In the micrograph of finer flour fractions, higher number of loosened single starch granules than the aggregates of starch and protein matrix were seen as compared to coarser fractions. These studies indicate that the flour from the finer fractions produce higher quality bread, parotta owing to the presence of higher damaged starch content, quantity and quality of protein in these fractions than coarser fractions.

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In the view of recent growing interest in utilization of grain fractions as food ingredient, present investigation was carried out to evaluate the roller milling potential of green gram. The effect of conditioning moistures on green gram roller milling were studied. The results showed decrease in flour yield from 85.56 to 58.74 % with increase in conditioning moisture from 10 to 16 %. Higher yield of flour was observed from the first (C1), second (C2) and third (C3) reduction passages; whereas, the first (B1), second (B2) and third (B3) break passages produced less flour. The distribution of protein, dietary fiber, ash and fat in different flour streams and by-products from roller milled fractions of green gram showed wide variation. The protein content increased with increasing numbers of breaks and reductions in the flour streams. The highest protein content of 30.16 % was found in bran duster flour and lowest (11.32 %) in fine seed coat. The protein content of break streams was found lower than reduction streams. The dietary fiber content of coarse seed coat was highest (71.17 %) followed by the fine seed coat (57.22 %). The microstructure studies of milled fractions of green gram showed more deformed and damaged starch granules in reduction flour streams than break flour streams.

Wheat was processed in chakki (CM), hammer (HM), disk (DM), pin (PM) and roller mill (RM) with an objective of quality characterization of whole wheat flour (atta) in relation to chapati making quality. Results indicated atta produced from RM was cooler and had retained more moisture. Ash content was not significantly influenced by different grinders; however, acid insoluble ash was higher at 0.063% for the atta produced from CM. Variation in damaged starch was observed which was 15.99, 13.76, 11.76, 10.16 and 9.1% for CM, HM, DM, PM and RM ground atta, respectively. Farinograph water absorption of CM ground atta was highest at 85% and least for RM ground atta (71.5%). Overall quality of chapati prepared from CM atta scored higher and had better texture and desirable wheaty aroma. Studies revealed that atta quality parameters and its chapati making quality varied with processing techniques. PRACTICAL APPLICATIONSOut of around 94 million metric tons wheat produced in India annually, about 50-55 million metric tons (MMT) is processed to obtain atta. This makes atta one of the major products made from the wheat, and is consumed mainly in the form of chapati. Traditionally, Indian families process a smaller quantity of atta in the chakkis, a pair of stone mills and consume fresh. This practice is however slowly dying in the larger cities as they are opting for packaged atta because of busy lifestyles and increased disposable income. Packaged atta industry is witnessing a growth of 25% annually. Because of the increased demand, there is a need to have more options for the higher capacity production of atta, and the study is carried with an objective to study effects of various processing techniques on different quality characterization of whole wheat flour (atta) in relation to its chapati making quality.

The fenugreek seed is the richest source of soluble and insoluble fiber and also known for its medicinal and functional properties. The major objective of this present study is fractionation of the fenugreek by roller milling method and characterization of roller milled fractions. The effects of moisture conditioning on fenugreek roller milling were studied using standard methods. The results observed were increase in coarse husk from 33.75-42.46 % and decrease in flour yield from 49.52-41.62 % with increase in addition of moisture from 12-20 %. At 16 % conditioning moisture, the yield of coarse husk was 40.87 % with dietary fiber and protein content of 73.4 % and 6.96 % respectively. The yellowness value (b) for the coarse husk (29.68) found to be lowest at 16 % conditioning moisture compared to the other coarse husk samples, showing maximum clean separation. The fiber fractions showed the viscosity of 6,392 cps at 2 % w/v concentration. The flour fraction was higher in protein (41.83 %) and fat (13.22 %) content. Roller milling process of fenugreek was able to produce > 40 % of coarse husk with 73.4 % dietary fiber (25.56 % soluble & 47.84 % insoluble) and > 48 % flour with 41.83 % protein content, where as the whole fenugreek contained 22.5 % protein & 51.25 % dietary fiber. Thus roller milling has proved to be a valuable method for the fractionation of fenugreek to obtain fiber and protein rich fractions.