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Hard Vitreous Kernel
Vitreous kernel count is a way to characterize grain quality by observing the optical properties of the grains. The appearance of the grain correlates with the level of protein (at least up to protein content of 12.5%.) When the protein content is high enough, the protein binds the starch granules inside the grain and creates a glassy ("vitreous") appearance. The lack of protein opens air-filled voids in between the starch granules that create light-colored (" mottled") patches, also known as ''yellow berry''. Hard Vitreous Kernel (HVK) is a visible sign of the kernel hardness, and its specification is used internationally as a primary way to grade the durum wheat. During the milling process, yellow berry content disintegrates into very small particles, creating tiny mill "fine fractions" or ''fines'' that are considered to be of inferior quality for making dough. The higher vitreous count corresponds to better-quality grain with higher output of semolina from milling. For examp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Grains, A Yellow Bean Among Vitreous Kernels
Wheat is a group of wild and domesticated grasses of the genus ''Triticum'' (). They are cultivated for their cereal grains, which are staple foods around the world. Well-known wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing because of the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grain Quality
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes. After being harvested, dry grains are more durable than other staple foods, such as starchy fruits ( plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, the grain market is a major global commodity market that includes crops such as maize, rice, soybeans, wheat and other grains. Cereal and non-cereal grains In the grass family, a grain (narrowly defined) is a caryopsis, a fruit with its wall fused on to the single seed inside, belonging to a cereal such as wheat, maize, or rice. More b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mottled
Mottle is a pattern of irregular marks, spots, streaks, blotches or patches of different shades or colours. It is commonly used to describe the surface of plants or the skin of animals. In plants, mottling usually consists of yellowish spots on plants, and is usually a sign of disease or malnutrition. Many plant viruses cause mottling, some examples being: * Tobacco vein mottling virus * Bean pod mottle virus Mottling is sometimes used to describe uneven, discolored patches on the skin of humans as a result of cutaneous ischemia (lowered blood flow to the surfaces of the skin) or Herpes zoster infections. The medical term for mottled skin is dyschromia. Although this is not always the case, mottling can occur in the dying patient and commonly indicates that the end of life is near. Mottling usually occurs in the extremities (lower first) and progresses up as cardiac function declines and circulation throughout the body is poor. In animals, mottling may be a sign of disease, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Grain Classes
Classification of wheat greatly varies by the producing country. Argentina Originally, the wheat classes in Argentina were related to the production region or port of shipment: ''Rosafe'' (grown in Santa Fe province, shipped through Rosario), ''Bahia Blanca'' (grown in Buenos Aires and La Pampa provinces and shipped through Bahia Blanca), ''Buenos Aires'' (shipped through the port of Buenos Aires). While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina had introduced three new classes of wheat, with all names using a prefix ''Trigo Dura Argentina'' (TDA) and a number: Australia The grain classification in Australia is within the purview of the National Pool Classification Panel. Australia had chosen to measure the protein content at 11% moisture basis (m.b.). The measured (meas.) and average (avg.) values below are based on the results of testing over the 2002-2005 period. Canada The decisions on the wheat classifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum Wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, Wheat#Hulled versus free-threshing species, free-threshing form. Like emmer, durum wheat is Awn (botany), awned (with bristles). It is the predominant wheat grown in the Middle East. ''Durum'' in Latin means 'hard', and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, causing dough made from its flour to be weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mill (grinding)
A mill is a device, often a structure, machine or kitchen appliance, that breaks solid materials into smaller pieces by grinding, crushing, or cutting. Such comminution is an important unit operation in many processes. There are many different types of mills and many types of materials processed in them. Historically, mills were powered by hand or by animals (e.g., via a hand crank), working animal (e.g., horse mill), wind ( windmill) or water (watermill). In the modern era, they are usually powered by electricity. The grinding of solid materials occurs through mechanical forces that break up the structure by overcoming the interior bonding forces. After the grinding the state of the solid is changed: the grain size, the grain size disposition and the grain shape. Milling also refers to the process of breaking down, separating, sizing, or classifying aggregate material (e.g. mining ore). For instance rock crushing or grinding to produce uniform aggregate size for construc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Grain Classes
Classification of wheat greatly varies by the producing country. Argentina Originally, the wheat classes in Argentina were related to the production region or port of shipment: ''Rosafe'' (grown in Santa Fe province, shipped through Rosario), ''Bahia Blanca'' (grown in Buenos Aires and La Pampa provinces and shipped through Bahia Blanca), ''Buenos Aires'' (shipped through the port of Buenos Aires). While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina had introduced three new classes of wheat, with all names using a prefix ''Trigo Dura Argentina'' (TDA) and a number: Australia The grain classification in Australia is within the purview of the National Pool Classification Panel. Australia had chosen to measure the protein content at 11% moisture basis (m.b.). The measured (meas.) and average (avg.) values below are based on the results of testing over the 2002-2005 period. Canada The decisions on the wheat classifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultivar
A cultivar is a kind of Horticulture, cultivated plant that people have selected for desired phenotypic trait, traits and which retains those traits when Plant propagation, propagated. Methods used to propagate cultivars include division, root and stem cuttings, offsets, grafting, micropropagation, tissue culture, or carefully controlled seed production. Most cultivars arise from deliberate human genetic engineering, manipulation, but some originate from wild plants that have distinctive characteristics. Cultivar names are chosen according to rules of the International Code of Nomenclature for Cultivated Plants (ICNCP), and not all cultivated plants qualify as cultivars. Horticulturists generally believe the word ''cultivar''''Cultivar'' () has two meanings, as explained in ''#Formal definition, Formal definition'': it is a classification category and a taxonomic unit within the category. When referring to a taxon, the word does not apply to an individual plant but to all plants t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
