Translations:Atta (flour)/3/ja: Difference between revisions

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Created page with "==特性{{Anchor|Properties}}== 一般的に、''アタ''は普通小麦（''Triticum aestivum''）の全粒を使って作られる。これはグルテン含有量が高く、弾力性があるため、アタ粉で作られた生地は丈夫で薄く伸ばすことができる。"
 
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Latest revision as of 20:55, 13 July 2025

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Message definition (Atta (flour))
==Properties==
Whole [[common wheat]] (''[[Triticum aestivum]]'') is generally used to make atta; it has a high [[gluten]] content, which provides elasticity, so the [[dough]] made out of atta flour is strong and can be rolled into thin sheets.

特性

一般的に、アタは普通小麦（Triticum aestivum）の全粒を使って作られる。これはグルテン含有量が高く、弾力性があるため、アタ粉で作られた生地は丈夫で薄く伸ばすことができる。

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