How to Choose the Best Quality wheat

Wheat is widely used for consumption. Wheat is converted to flour for various uses. Wheat is used to make bread and other baking materials. Because of its high levels, wheat consumption is limited to animal and industrial diets. Today wheat is grown all over the world. It adapts to various heights, climates, and soils. But when it comes to choosing the best quality wheat you should choose it based on the quality factors mentioned below.

Wheat quality in particular has two aspects. Priority is physical quality, which points to freedom from external factors, the strength of wheat and its purity. The second is the quality of processing, which means the suitability for various uses. These factors must be taken into account when selecting high quality wheat. However, wheat is classified according to protein content and endosperm composition. The way grain is reduced during digestion depends on the composition of the endosperm. The properties of flour and its suitability for various uses depend on the protein content.

The texture of the endosperm can be vitreous or mealy. The mealy or vitreous character is inherited, but not affected by nature. Therefore, einkorn wheat, emmer wheat and macaroni wheat are other wheat with vitreous grains, while club wheat and bread wheat are mealy. Vitreous kernels change and appear brighter under solid light while mealy kernels are opaque and appear darker under similar conditions.

Wheat varieties are classified mainly as soft or hard and weak or hard. Vitreous wheat is strong and hard in nature while mealy wheat is weak and soft but relationships are not possible. Hardness is related to the degree of adhesion between protein and starch. Mildness and toughness refer to the way the endosperm breaks down during digestion. Earth wheat is classified by its degree of hardness as extra, heavy, medium and soft.

The strength of wheat is related to the quality of baking. Strong wheat can be used to create good crumbs, high bread volume and high quality storage properties. This type of wheat is rich in protein. Hard wheat is used to produce the flour we use in our daily lives and to make bread. Weak wheat contains low protein content and this type of wheat can only produce a small loaf which also has an amazing crumb structure. This type of wheat is perfect for making cakes and biscuits but is not stored for bread.

Whole wheat is ground for use by each family. Whole wheat is used to produce unleavened bread all over the world. It is estimated that very little genetic losses occur in that type of production. Generally, every consumer likes to buy varieties that meet their needs in terms of performance. You will not find many details about the functionality of a variety of traditional settings. As a result, the choice is based entirely on the experience and personal knowledge of the consumer.