Wheat is a staple food used to make flour for many baked goods and pasta. There are several types of wheat classified by color and hardness, including hard red winter wheat, hard red spring wheat, hard white wheat, soft white wheat, and durum wheat. The wheat grain has several layers - the bran, germ, and endosperm. The endosperm makes up most of the grain and contains starch and gluten proteins that are important for baking. Tests such as the farinograph, alveograph, and extensograph are used to evaluate the properties and quality of wheat flours.

3. Wheat grain is a staple food used to make flour for
 leavened,
 flat and steamed breads,
 biscuits,
 cookies,
 cakes,
 breakfast cereal,
 pasta,
 noodles, couscous and for fermentation to
make beer, other alcoholic beverages, or biofuel.

4. Classificationof wheat
HARD RED WINTER WHEAT
 Hard Red Winter Wheat is planted in the fall and is a
very versatile grain primarily used as a whole grain
or whole wheat flour.
 It has a similar reddish brown colour and
 bullet shaped
 contains the same excellent source of protein,
dietary fibres, manganese and selenium.

5. HARD RED SPRING
 Hard Red Spring wheat is planted in the spring and is a
very versatile grain that is used primarily as a whole
grain or processed whole wheat flour.
 reddish-brown color and bullet shaped appearance,
 it is a good source of protein, dietary fibers, manganese
and selenium.
 It has a full-bodied whole wheat flavor and it provides
superior baking characteristics in yeast leavened breads
and rolls, artisan breads and a wide variety of other
baked goods.

6. HARD WHITE WHEAT
 Hard White Wheat can be a good entry into eating
whole wheat bread if accustomed to white bread due
to its lighter color, sweeter taste and lack of tannic
acid in its bran layer.
 With a light tan color and being bullet shaped in
appearance, it is a good source of protein, dietary
fibers, phosphorous and manganese.
 With a mild, whole grain flavor that is less than that
of red wheat, it provides superior baking
characteristics in yeast leavened baked goods as well
as pan breads, tortillas and specialty noodles.

7. SOFT WHITE WHEAT
 Soft White Wheat is a light tan grain that is shorter
in length and much plumper than hard wheats.
 It is an important ingredient in bakery products
other than breads due to a more delicate gluten
structure than hard wheats.
 Therefore, it is primarily used in pastry flours that
have lighter and flakier characteristics such as
pastries, cakes and flatbreads.
 With a mild whole grain flavor it is a good source of
protein, dietary fiber, phosphorus and manganese.

8.  It is seeded in the fall, has a low to medium protein
content with soft endosperm, and is used to make
cakes, pastries, flat breads, and crackers.
 It is grown east of the Mississippi and has no
subclasses.
 Ohio is the leading producer of soft red winter wheat
followed by Arkansas, Illinois, and Missouri.
 Ohio wheat is known for making higher-quality flour
than that coming from any other soft red winter
wheat-producing state. Total acreage is about 13.0
million acres.
Soft Red Winter Wheat

9. Durum Wheat
 the hardest of all U.S. wheat, is seeded in the spring
and contains a high amount of protein (1216%),
which is good for pasta products macaroni,
spaghetti, and other noodles.
 Durum wheat is grown mainly in North Dakota and
has subclasses such as Hard Amber Durum, Amber
Durum, and Durum wheat. Total acreage is about 3.2
million acres.

10. THE STRUCTURE OF THE WHEAT
GRAIN
 Wheat grains are generally oval
shaped, although different
wheats have grains that range
from almost spherical to long,
narrow and flattened shapes.
The grain is usually between 5
and 9mm in length, weighs
between 35 and 50mg

11.  There are several layers of
bran. They protect the seed,
and by being partly
waterproof, ensure that the
seed will not start to grow
again immediately after
harvest.
 It occupies 15%.
 High in nutritive values and
rich in dietary fibres and
also used for animal feed
Bran

12. Germ
 Germ or embryo occupies 2.5% it is the principle
coat of the seed and it contains living cell.
 Germ is rich in oil, fat, embryo and small portion of
protein.

13. Endosperm
 82.5% wheat grain is endosperm.
 It contains highest amount of carbohydrates and it
preserves food stuffs( starch material) for embryo
development.
 Bran and germ are removed during milling.
 Aleurone layer and pericarp are the layers in the
bran or seed coat.
 Pericarp contains cellulose, pentogen and ash .
 Aleurone layer contains albumin and fats.

14. The wheat grains normally contains ...
Percentages Contents
10-14% Moisture content
70-75% Starch
9-14% Protein
1% Fats
1% Ash/ minerals

15.  Nearly 65% of the protein is distributed in the
endosperm where almost all the starch is present.
 The bran contains about 27% of protein and is a very
good source of dietary fibre.
 The germ is a rich source of vitamins, minerals, and
also fats

16. Wheat proteins
 Albumins – water soluble
 Globulins - salt soluble
 Gliadins - 70% ethanol soluble
 Glutenins – soluble in dilute acid/ alkali

17.  In the case of wheat gluten is an important protein
and this protein is formed when water is added to
the wheat flour and mixed well by kneeding.
 This gluten protein gives stretchability to the wheat
doe .

18. Gluten determination
 Wheat flour is mixed with appropriate amount of
water to make doe and this doe is let in water for few
minutes and then it is washed continuously using
running tap water and then the weight of the residue
is measured and the same is dried for dry gluten
weight .

19. Farinograph
 It measures the specific properties of flour . It was first
developed and launched in 1928.
 It is a tool used for measuring shear and the viscosity of
the mixture of flour and water. The primary units of the
farinographs are
 Brabender units, an arbitrary unit of measuring the viscosity
of the fluid .
 By using it we can determine the following
 Water absorption
 Dough viscosity
 Peak mixing time
 Stability of the flour
 The tolourance of flour gluten or mixing tolerance index

20.  The point of interest in the graph are fivefold
 Arrival time – it is the absorbtion pt. Which
determines the water to flour ratio , which is marked at
500BU
 Peak time – it is the highest point on the curve which
determines the maximum viscosity before the gluten
breakdown.
 Mixing tolerance index(MTI) – it is found by taking
the difference in BU.
 Departure time – it is considered as the point at which
gluten is breaking down and dough is over mixed .
 Stability – it is the pt. b/w arrival and departure time
and it indicates the strength of the flour.

21.  Alveograph –it is one of the instrument where the strength of the
gluten is measured in terms of the measuring the force required to
blow and break the bubble of the dough.
 Mixograph- here the flour is mixed with predetermined quantity
of water and the graph indicates the mixing tolerance in terms of
stickiness of the dough or the gluten strength.
 Extensograph – it measures the resistance to extensibility of the
doe intermediated by the force required to stretch the doe with hook
until it breaks.
 Vicoamylograph – it measures the starch characterstics of wheat
flour.
 Falling no.- it is the equipment which measures the consistency of
wheat slurry in terms of time taken for spindle to reach the bottom
from the top. It is measured in terms of seconds (s).