The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Wednesday, March 14, 2018

Flour from heavy frosted wheat

Frost can be a fairly common occurrence in the temperate wheat-growing regions. If a number of frosted grains present, it will make the wheat work a little uncertainty, while the sound wheat is not of such high quality and natural weight. The grains are duller and lack the bright, clear, handsome appearance characteristic of the best grade.

As the degree of frost damage increases, wheat kernels become harder; flour yield decreases; starch damage increases; and because the bran becomes tightly adhered to the endosperm and is difficult to remove, flour ash content increases and flour become darker, reducing the overall flour yield potential.

Frosted wheat, when the entire see coat is badly affected produces a flour of poor dough quality. Flour produce from heavy frosted grain produces bread of lower loaf volume, poorer texture and darker color. The flour yield from such grain is reduced and the ash content is likely to be abnormally high.
Flour from heavy frosted wheat
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