Talk:Atta (flour)

India Mid‑importance

	India portal This article is within the scope of WikiProject India, which aims to improve Wikipedia's coverage of India-related topics. If you would like to participate, please visit the project page.IndiaWikipedia:WikiProject IndiaTemplate:WikiProject IndiaIndia articles
Mid	This article has been rated as Mid-importance on the project's importance scale.
	This article was last assessed in May 2012.

Food and drink Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Asia Low‑importance

	Asia portal This article is within the scope of WikiProject Asia, a collaborative effort to improve the coverage of Asia on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.AsiaWikipedia:WikiProject AsiaTemplate:WikiProject AsiaAsia articles
Low	This article has been rated as Low-importance on the project's importance scale.

Is "hard wheat" = durum wheat?[edit]

What is meant by "hard wheat"? Is it durum wheat? -- 77.7.129.123 (talk) 20:48, 29 November 2010 (UTC)[reply]

Hard wheat means just that, literally the wheat kernel is hard. Durum is one species of hard wheat, probably the hardest widely available wheat species. Durum is most frequently used for making pasta while other varieties of hard wheat (not as hard as durum but still hard) are used for making high gluten flours such as bread flour. Softer wheat varieties are used in proportionately higher amounts to make pastry flour, cake flour, and biscuit flour, or all purpose flour in the southern US. Most all purpose flour milled and packaged in the US is a combination of hard and soft varieties. Because of the wider availability of soft wheat varieties in the south (most hard wheat varieties don't grow well in the warmer climate), more of the soft wheat is used when milling in the south. This means most southern AP flours have a much lower protein content than AP milled and packaged in the north. Lower gluten/protein flours lend themselves more to making pies and biscuits and perform poorly when making yeast breads; hence southern cooks have historically tended to make a lot more biscuits than bread.

Hope that helps. —Preceding unsigned comment added by 66.57.60.85 (talk) 19:53, 9 February 2011 (UTC)[reply]

Agreed. This article is confusing. Having tried atta flour to make bread (and tasted both types of flour side by side), I think they are different species. — Preceding unsigned comment added by 173.206.207.137 (talk) 00:47, 8 April 2015 (UTC)[reply]