The Evaluation of Wheat and Flour Qualities in Sectoral Perspective
2016
Bi̇lgi̇cli, Nermin | Soylu, Suleyman
Wheat, as a strategic product, keeps its importance in human nutrition throughout the ages. Wheat and wheat products obtained by milling of wheat are used in the production of many food stuff in the food industry, and also they are evaluated in different industries. Raw material quality is the most effective factor on final product characteristics in wheat-based food industry. Inaccessibility to wheat with high-quality, adequately, cheap and homogeneous is one of the major problems. Wheat quality expresses different meanings among wheat growers, millers and industrialist who process wheat to various final products.. Protein content and quality of wheat are the most important factors for determining the technological characteristics and market conditions of wheat in terms of Food Industry. Wheat and flour qualities for bread, pasta and biscuit sectors are summarized in this study.
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Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
