@article{10.11648/j.jher.20200601.12,
  author = {Melaku Tafese Awulachew},
  title = {Understanding Basics of Wheat Grain and Flour Quality},
  journal = {Journal of Health and Environmental Research},
  volume = {6},
  number = {1},
  pages = {10-26},
  doi = {10.11648/j.jher.20200601.12},
  url = {https://doi.org/10.11648/j.jher.20200601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jher.20200601.12},
  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.},
 year = {2020}
}

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TY  - JOUR
T1  - Understanding Basics of Wheat Grain and Flour Quality
AU  - Melaku Tafese Awulachew
Y1  - 2020/04/08
PY  - 2020
N1  - https://doi.org/10.11648/j.jher.20200601.12
DO  - 10.11648/j.jher.20200601.12
T2  - Journal of Health and Environmental Research
JF  - Journal of Health and Environmental Research
JO  - Journal of Health and Environmental Research
SP  - 10
EP  - 26
PB  - Science Publishing Group
SN  - 2472-3592
UR  - https://doi.org/10.11648/j.jher.20200601.12
AB  - 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.
VL  - 6
IS  - 1
ER  - 

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