13 Domestic and small Scale Products Introduction (from maize), kisra, wheat flour tortillas, while a Cereals are prepared for consumption by process for making tortillas by extrusion cooking has been described. Thus while traditional domestic processing on a small scale in many foods continue to be available, the local people parts of the world, but particularly in the less industrialized countries. The types of cereal grains are relieved of the daily tedium of domestic so used are principally wheat, maize, sorghum preparation and the millets, each of which finds greatest use in those countries in which it grows indigenously. Thus, wheat and sorghum are widely used for roducts made from wheat domestic processing in the Indian subcontinent; chapattis maize is similarly used in Mexico and many African countries; sorghum and the millets are In West Pakistan wheat comprises about 60% Iso used in many African countrie of the total ce N The types of product made domestically are about 90% of it is ground to make wholemeal many and varied, and go by many names in the called'whole atta, a meal of near 100% extraction various countries. The categories of product rate, from which chapattis essentially whole include pancake-like flat breads, which may be meal pancakes or fat bread-are made Chapattis unfermented (e. g. chapatti, roti, tortilla) or fer- are also commonly eaten in India, Tibet, China mented(e.g kisra, dosa, injera); porridges, which and the Near East may be stiff porridges(e. g ugali, tuwo, asida or To provide for the increasing demand for white thin porridges(e. g. ogi, ugi, nasha, madida); flour, and with rollermills replacing stone mills, steam-cooked dumpling-like foods (e.g. couscous, the milling of wheat in India/Pakistan has been burabusko, kenkey); boiled products(e. g acha, modified so as to produce white flour(maida) kali); snack foods, which may be popped parched, and semolina(60-65%), bran(10-15%)and a puffed or fried(e. g. tortilla chips, corn chips, taco residue called resultant atta'(25-35%)from shells)and beverages, either alcoholic(e.g buru- which chapattis are made kutu, bantu beer, kaffir beer)or non-alcoholic For making chapatti flour the wheat should (e.g. mahewu). have a high 1000 kernel weight, plump grains As countries become more industria light-coloured bran, and a protein content of commercial processes are introduced to make 10. 5-11.0%. a strong gluten is not required, but products that resemble or imitate those made by water absorption of the flour should be high. The traditional domestic methods. Such products, alpha-amylase activity need not be very low: a ow made commercially, include dry masa flour Falling Number(cf p 184)of 65 is satisfactory.13 Domestic and Small Scale Products Introduction Cereals are prepared for consumption by domestic processing on a small scale in many parts of the world, but particularly in the less industrialized countries. The types of cereal grains so used are principally wheat, maize, sorghum and the millets, each of which finds greatest use in those countries in which it grows indigenously. Thus, wheat and sorghum are widely used for Chapattis domestic processing in the Indian subcontinent; maize is similarly used in Mexico and many African countries; sorghum and the millets are In West Pakistan wheat comprises about 60% also used in many African countries. of the total cereal crop. None is exported, and The types of product made domestically are about 90% of it is ground to make wholemeal many and varied, and go by many names in the called ‘whole atta’, a meal of near 100% extraction various countries. The categories of product rate, from which chapattis - essentially whole￾include pancake-like flat breads, which may be meal pancakes or flat bread - are made. Chapattis unfermented (e.g. chapatti, roti, tortilla) or fer- are also commonly eaten in India, Tibet, China mented (e.g. kisra, dosa, injera); porridges, which and the Near East. may be stiff porridges (e.g. ugali, tuwo, asida) or To provide for the increasing demand for white thin porridges (e.g. ogi, ugi, nasha, madida); flour, and with rollermills replacing stone mills, steam-cooked dumpling-like foods (e.g. couscous, the milling of wheat in IndiaPakistan has been burabusko, kenkey); boiled products (e.g. acha, modified so as to produce white flour (‘maida’) kali); snack foods, which may be popped, parched, and semolina (60-65%), bran (10-15%) and a puffed or fried (e.g. tortilla chips, corn chips, taco residue called ‘resultant atta’ (25-35%) from shells) and beverages, either alcoholic (e.g. buru- which chapattis are made. kutu, bantu beer, kaffir beer) or non-alcoholic For making chapatti flour the wheat should (e.g. mahewu). have a high 1000 kernel weight, plump grains, As countries become more industrialized, so light-coloured bran, and a protein content of commercial processes are introduced to make 10.5-11.0%. A strong gluten is not required, but products that resemble or imitate those made by water absorption of the flour should be high. The traditional domestic methods. Such products, alpha-amylase activity need not be very low: a now made commercially, include dry masa flour Falling Number (cf. p. 184) of 65 is satisfactory. (from maize), kisra, wheat flour tortillas, while a process for making tortillas by extrusion cooking has been described. Thus, while traditional foods continue to be available, the local people are relieved of the daily tedium of domestic preparation. Products made from wheat 269