FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 7 : Specific Cereals

Introduction

Wheat belongs to the genus triticum. The wheat produced in the country belongs to triticum aestivem(95 percent), triticum durum (4 percent) and triticum diococcum (1 present) species which are used for bakery, pasta and traditional products. Wheat grains are avoid in shape, rounded in both ends. Along one side of the grain there is a crease, a folding of the aleurone and all covering layers.

Wheat can be broadly classified into three groups from the milling and baking point of view:

Flour made from hard wheat is used for bread making while flour from soft wheat is used for biscuits, cakes, crackers and breakfast foods. Semolina is prepared from hard wheat and duram wheat. The protein content and uses of flour from different types of wheat are given in Table .

Table Protein content and uses of flour from different types of wheat

Type of Wheat	Protein content (per cent)	Products	Uses
Soft wheat	8-9	Flour	Biscuits, cakes, cookies, crackers and breakfast cereals
Hard wheat	10-12	Flour	Bread, macaroni products
Durum wheat	13-15	Semolina	Macaroni products