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Common wheat is customarily classified in the following ways:
1. According to sowing date and growth habit, it can be divided into spring wheat and winter wheat. Spring wheat is sown in the spring and harvested in the summer and autumn. Winter wheat is sown in autumn and winter and harvested in the following summer.
2. According to the different grain colors of wheat, it can be divided into red wheat, white wheat, and flour wheat. Red wheat seed coat dark red or reddish brown, thick cortex, low yield; The seed coat of white wheat is white, milky or yellowish white, the cortex is thinner, the yield is high, and the pink is white, and the process quality is good. A mixture of red and white wheat is conventionally called flower wheat.
3. According to the texture of wheat grain, it can be divided into hard wheat and soft wheat. In wheat grain, keratin endosperm accounts for more than 1/2 is hard grain, with a hard (grain) rate of more than 50% of the wheat called hard wheat. Durum wheat hasa compact structure, high protein content, good gluten quality, and high flour yield. In wheat grain, the silty endosperm accounts for L /2 or more, which is the soft plasmid, and the percentage of soft substance (grain) reaching more than 50% is called soft wheat. Soft wheat has low protein content, poor gluten quality, loose structure, and low grain yield.
Wheat is the world's staple food with high nutritional value. Wheat flour is rich in gluten and can be made into soft, porous, and easily digestible steamed bread, biscuits, and a variety of pastries. It is the main raw material of the food industry. Wheat bran, a by-product of wheat, is an excellent concentrate and can also be used as an excipient for growing plant strains.
Source: Online/GFMM
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