What is Wheat Atta?
As per the sub – regulation 18.104.22.168 of FSS (Food Products Standards and Food Additives) Regulations, Atta or resultant atta means the coarse product obtained by milling or grinding clean wheat free from rodent hair and excreta.
What is wheat protein?
Wheat flour contains two classes of proteins
1) Glutenin which is responsible forelasticity
2) Gliadin which is responsible for raising of the dough.
In the presence ofwater, these two proteins bond together. This creates an elastic network of proteincalled gluten. As such, gluten occurs naturally in atta.
What is wheat gluten?
Gluten is the rubbery mass that is left when wheat flour dough is washed with water to remove starch, non-starchy polysaccharides and water-soluble constituents. It is comprised of 80-85% protein, 5% lipids. Most of the remainder is starch and non-starch carbohydrates. Gluten is obtained from flour by kneading the wheat flour with water, agglomerating the elastic gluten into dough which is elastic and then washing out the starch.
Is gluten good or bad for health?
Gluten is a protein found in some grains, such as wheat, rye and barley. Gluten may act as a prebiotic, feeding the “good” bacteria in our bodies.
However, Gluten may cause health problems for persons with gluten-related disorders, such as celiac disease, dermatitis herpetiformis and other forms of non-celiac gluten sensitivity. Gluten causes small intestinal damage for persons with celiac disease and dermatitis herpetiformis, leading to mal-absorption, malnutrition, and associated health conditions.
Is gluten present in any other food stuff?
Gluten naturally occurs in many other cereal grains such as barley and rye.
What is the minimum limit of gluten in Atta, Maida and Semolina?
FSSAI has prescribed limit of ‘Not less than 6.0 per cent (on dry weight basis)’ for gluten content in the standard of ‘Atta or Resultant Atta and Semolina’ and ‘Not less than 7.5 percent (on dry weight basis)’ for gluten content in the standard of ‘Maida’.
What is Saboodana (Tapioca Sago)?
Saboodana (Tapioca Sago) is the product made from the starch obtained from roots of tapioca (Manihot esculenta crantz syn. Utilissima). It shall be hard, clean, wholesome globules or pearls of uniform colour, shape and size having characteristic taste and flavour.
Can starch from any other source be used for manufacturing of Saboodana (Tapioca Sago)?
Saboodana (Tapioca Sago) is the product made from the starch obtained from roots of tapioca (Manihot esculenta crantz syn. Utilissima) only. Starch used from any other source such as Maize starch is adulteration and cannot be named as Saboodana or Tapioca starch sago or Sago.