Measuring wheat quality

Description

Wheat quality depends on the genetic make-up of a particular wheat sample. The environment in which it is grown then influences this quality potential. This chapter describes the effects of protein and starch on wheat quality, and the way these components give rise to wheat properties considered important to quality. The chapter examines methods of measuring flour quality and the importance of variety identification, as well as describing likely future trends in this area of research.

Table of contents

1 Introduction 2 Proteins in wheat quality 3 Starch in wheat quality 4 Measurement of flour quality 5 Variety identification 6 Future trends and conclusion 7 References