What is the recommended initial phased reduction schedule when swapping maida for atta in daily doughs?
Answer
50/50 adaptation period
For individuals transitioning away from daily consumption of maida, a complete and immediate switch to whole wheat flour (atta) can be jarring due to differences in flavor and texture. A practical, gentler approach suggested is implementing a phased reduction schedule, starting with a 50/50 adaptation period for daily doughs, such as rotis or parathas. This blending strategy allows the palate to gradually adjust to the denser texture and slightly nuttier taste profile associated with whole wheat flour. After successful adaptation to this 50% whole grain blend, the next step involves increasing the atta proportion to 75% or eventually achieving a full substitution.
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