Quality of Wheat
1. Physical Quality:
The wheat grain should be amber coloured, bold, longwish-oval in shape and lustrous.
2. Nutritional Quality:
Wheat grain contains proteins, starch, fat, minerals and vitamins. But the nutritional quality is judged on the basis of protein content wheat grains and classified as low protein (> 8% protein), medium protein (8 to 12% protein) and high protein (< 12%
3. Milling Quality:
The milling quality is judged by the easiness in milling and yield of flour obtained after milling.
4. Chapatee Making Quality:
The flour should be medium strong and have a high water absorbing capacity. The dough should be non sticky, pliable,, elastic and extensible. While baking chapatee should puff fully and taste sweetish.
5. Bread Making Quality:
The flour should have a high water absorbing capacity and the dough must be of good elasticity and stability. After baking it should produce loaf of a large volume, good internal crumb, structure, golden brown crust.
6. Biscuits Making Quality:
For biscuits flour should be soft and weak or pliable but non elastic.
7. Rawa or Suji Making Quality:
The hard wheat is more suitable for rawa or suji because of their strong gluten.
8. Straw Quality:
The straw should be soft and palatable.