Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Atta_flour> ?p ?o }
Showing triples 1 to 58 of
58
with 100 triples per page.
- Atta_flour abstract "Atta is the flour used to make most South Asian flatbreads, such as chapati, roti, naan and puri. Most atta is milled from the semi-hard wheat varieties, also known as durum wheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum atta.Hard wheats have a high content of gluten (a protein composite that gives elasticity), so doughs made out of atta flour are strong and can be rolled out very thin. Indian wheat is mostly Durum wheat, which are high in protein but less in "bread forming gluten" so the bread when baked with this flour does not rise as well and tend to be dense.".
- Atta_flour wikiPageID "4312859".
- Atta_flour wikiPageLength "4439".
- Atta_flour wikiPageOutDegree "32".
- Atta_flour wikiPageRevisionID "678865645".
- Atta_flour wikiPageWikiLink Acid_insoluble_ash.
- Atta_flour wikiPageWikiLink Alcoholic_acidity.
- Atta_flour wikiPageWikiLink Ash_(analytical_chemistry).
- Atta_flour wikiPageWikiLink Bran.
- Atta_flour wikiPageWikiLink Carotene.
- Atta_flour wikiPageWikiLink Category:Flour.
- Atta_flour wikiPageWikiLink Category:South_Asian_cuisine.
- Atta_flour wikiPageWikiLink Cereal_germ.
- Atta_flour wikiPageWikiLink Chapati.
- Atta_flour wikiPageWikiLink Durum.
- Atta_flour wikiPageWikiLink Endosperm.
- Atta_flour wikiPageWikiLink Fiber.
- Atta_flour wikiPageWikiLink Flatbread.
- Atta_flour wikiPageWikiLink Gluten.
- Atta_flour wikiPageWikiLink Granulation_profile.
- Atta_flour wikiPageWikiLink Maida_flour.
- Atta_flour wikiPageWikiLink Metonymy.
- Atta_flour wikiPageWikiLink Mill_(grinding).
- Atta_flour wikiPageWikiLink Milling_(grinding).
- Atta_flour wikiPageWikiLink Moisture.
- Atta_flour wikiPageWikiLink Naan.
- Atta_flour wikiPageWikiLink Paratha.
- Atta_flour wikiPageWikiLink Protein.
- Atta_flour wikiPageWikiLink Puri_(food).
- Atta_flour wikiPageWikiLink Roti.
- Atta_flour wikiPageWikiLink South_Asian_cuisine.
- Atta_flour wikiPageWikiLink Starch.
- Atta_flour wikiPageWikiLink File:Grinder_at_Amber_Fort.jpg.
- Atta_flour wikiPageWikiLink File:Wheat-kernel_nutrition.png.
- Atta_flour wikiPageWikiLinkText "Atta flour".
- Atta_flour wikiPageWikiLinkText "Atta".
- Atta_flour wikiPageWikiLinkText "Whole wheat flour".
- Atta_flour wikiPageWikiLinkText "atta flour".
- Atta_flour wikiPageWikiLinkText "atta".
- Atta_flour wikiPageWikiLinkText "Āṭā".
- Atta_flour hasPhotoCollection Atta_flour.
- Atta_flour wikiPageUsesTemplate Template:Citation_needed.
- Atta_flour wikiPageUsesTemplate Template:Reflist.
- Atta_flour subject Category:Flour.
- Atta_flour subject Category:South_Asian_cuisine.
- Atta_flour hypernym Flour.
- Atta_flour type Article.
- Atta_flour type Place.
- Atta_flour type Article.
- Atta_flour type Ingredient.
- Atta_flour comment "Atta is the flour used to make most South Asian flatbreads, such as chapati, roti, naan and puri. Most atta is milled from the semi-hard wheat varieties, also known as durum wheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum atta.Hard wheats have a high content of gluten (a protein composite that gives elasticity), so doughs made out of atta flour are strong and can be rolled out very thin.".
- Atta_flour label "Atta flour".
- Atta_flour sameAs m.0bwjv9.
- Atta_flour sameAs Attamjöl.
- Atta_flour sameAs Q4817854.
- Atta_flour sameAs Q4817854.
- Atta_flour wasDerivedFrom Atta_flour?oldid=678865645.
- Atta_flour isPrimaryTopicOf Atta_flour.