Volume 6, Issue 1, March 2020, Page: 10-26
Understanding Basics of Wheat Grain and Flour Quality
Melaku Tafese Awulachew, Department of Food Science and Nutrition Research Process, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Assela, Ethiopia
Received: Aug. 19, 2019;       Accepted: Oct. 25, 2019;       Published: Apr. 8, 2020
DOI: 10.11648/j.jher.20200601.12      View  106      Downloads  46
Abstract
The aim of this material was to assist farmers, traders, processors and certified graders to understand and apply the wheat grains quality standard correctly in the determination of wheat quality and to ensuring that wheat farmers, traders, grain handlers, and processors meet relevant standards, reduce post-harvest wastage and provide safe, appropriate quality Wheat to consumers. This publication provides an insight into grain and flour quality wheat. In order for Ethiopian wheat to be marketable both domestically and for export, it must be suitable for its intended end-uses. This material provides information on the quality attributes for grain and flour quality. There is a continuing need for wheat quality research to maintain existing standards, to introduce new and updated information and to identify novel traits, markets and end-use products. All this information must be available to wheat breeders so that new wheat varieties target the intended end-use of growers, marketers and consumers. While farm-gate return in birrs per hectare will always be a grower’s key focus, choosing the variety that suits local growing conditions and is attractive to a range of buyers should help achieve maximum financial return. Considering the fact that the quality standards of wheat have been a major issue throughout the globe. Several recent timely topics have directed readers to information on Wheat and wheat quality standards. The Quality of wheat flour greatly affects water absorption, dough mixing requirements, proof times, yield and quality, mainly in terms of textural shelf life. These characteristics, plus the ability to absorb large quantities of sauce without becoming sticky, combine to give the required mouth feel. Therefore these basics will give you an edge in understanding how wheat and flour quality influences end use products. Wheat traders, marketers, plant breeders, bakers, growers, administration, sales personnel, managers – anyone working in the grains industry who would benefit from understanding this materials about grain and flour quality of wheat.
Keywords
Quality Standards, Grain, Flour, Wheat
To cite this article
Melaku Tafese Awulachew, Understanding Basics of Wheat Grain and Flour Quality, Journal of Health and Environmental Research. Vol. 6, No. 1, 2020, pp. 10-26. doi: 10.11648/j.jher.20200601.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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