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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ==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. |
| h Japanese (ja) | ==特性{{Anchor|Properties}}== 一般的に、''アタ''は[[common wheat/ja|普通小麦]]（''[[Triticum aestivum/ja|Triticum aestivum]]''）の全粒を使って作られる。これは[[gluten/ja|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[[dough/ja|生地]]は丈夫で薄く伸ばすことができる。 |