Wheat and flour quality: assessing grain quality

Wrigley, C. W. and Batey, I. L. (2012). Wheat and flour quality: assessing grain quality. In Stanley P. Cauvain (Ed.), Bread making: improving quality 2nd ed. (pp. 149-187) Cambridge, England, U.K.: Woodhead Publishing.

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Name Description MIMEType Size Downloads
Author Wrigley, C. W.
Batey, I. L.
Title of chapter Wheat and flour quality: assessing grain quality
Title of book Bread making: improving quality
Place of Publication Cambridge, England, U.K.
Publisher Woodhead Publishing
Publication Year 2012
Sub-type Chapter in textbook
Series Woodhead Publishing Series in Food Science, Technology and Nutrition
Edition 2nd
ISBN 9780857090607
Editor Stanley P. Cauvain
Volume number 229
Chapter number 7
Start page 149
End page 187
Total pages 39
Total chapters 30
Collection year 2013
Language eng
Abstract/Summary Grain quality after harvest 'sets the agenda' for all the stages further down the 'grain chain'- the sequence of events that leads through milling and baking to the consumer of the end product. Each of the many food products has a unique set of quality specifications, so the miller must select grain whose attributes will produce flour of specific and consistent quality attributes. These many attributes are described in detail, together with the methods required to assess them. The main opportunity for grain quality analysis occurs just after harvest, so that the received grain can be segregated into separate storage areas, each containing grain of a specific quality.
Keyword Genotypic aspects of grain quality
Growth environment aspects of grain quality
Harvesting to maintain grain quality
Identity preservation
Quality-testing methods
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Book Chapter
Collections: Non HERDC
Queensland Alliance for Agriculture and Food Innovation
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Created: Thu, 21 Jun 2012, 16:06:23 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation