{"id":2205,"date":"2020-05-26T08:50:34","date_gmt":"2020-05-26T07:50:34","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2205"},"modified":"2020-05-26T10:12:01","modified_gmt":"2020-05-26T09:12:01","slug":"wheat-structure-flour","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/","title":{"rendered":"WHEAT STRUCTURE &#038; FLOUR"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2205\" class=\"elementor elementor-2205\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-45e52e4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"45e52e4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-aaeb748\" data-id=\"aaeb748\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2eb3818 elementor-widget elementor-widget-image\" data-id=\"2eb3818\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"526\" height=\"654\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png\" class=\"attachment-large size-large wp-image-2208\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png 526w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America-241x300.png 241w\" sizes=\"(max-width: 526px) 100vw, 526px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1d16a45 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1d16a45\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e70f991\" data-id=\"e70f991\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-da08344 elementor-widget elementor-widget-text-editor\" data-id=\"da08344\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><b>Wheat<\/b>\u00a0is a\u00a0<a class=\"mw-redirect\" style=\"color: #000000;\" title=\"Grass\" href=\"https:\/\/en.wikipedia.org\/wiki\/Grass\">grass<\/a>\u00a0widely\u00a0<a style=\"color: #000000;\" title=\"Agriculture\" href=\"https:\/\/en.wikipedia.org\/wiki\/Agriculture\">cultivated<\/a>\u00a0for its\u00a0<a style=\"color: #000000;\" title=\"Seed\" href=\"https:\/\/en.wikipedia.org\/wiki\/Seed\">seed<\/a>, a\u00a0<a style=\"color: #000000;\" title=\"Cereal\" href=\"https:\/\/en.wikipedia.org\/wiki\/Cereal\">cereal<\/a>\u00a0<a style=\"color: #000000;\" title=\"Grain\" href=\"https:\/\/en.wikipedia.org\/wiki\/Grain\">grain<\/a>\u00a0which is a worldwide\u00a0<a style=\"color: #000000;\" title=\"Staple food\" href=\"https:\/\/en.wikipedia.org\/wiki\/Staple_food\">staple food<\/a>.<sup id=\"cite_ref-Shewry_2-0\" class=\"reference\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat#cite_note-Shewry-2\">[2]<\/a><\/sup><sup id=\"cite_ref-Mauseth2014_3-0\" class=\"reference\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat#cite_note-Mauseth2014-3\">[3]<\/a><\/sup><sup id=\"cite_ref-Belderok_4-0\" class=\"reference\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat#cite_note-Belderok-4\">[4]<\/a><\/sup>\u00a0The\u00a0<a style=\"color: #000000;\" title=\"Taxonomy of wheat\" href=\"https:\/\/en.wikipedia.org\/wiki\/Taxonomy_of_wheat\">many species of wheat<\/a>\u00a0together make up the genus\u00a0<i><b>Triticum<\/b><\/i>; the most widely grown is\u00a0<a style=\"color: #000000;\" title=\"Common wheat\" href=\"https:\/\/en.wikipedia.org\/wiki\/Common_wheat\">common wheat<\/a>\u00a0(<i>T. aestivum<\/i>). The\u00a0<a style=\"color: #000000;\" title=\"Archaeological record\" href=\"https:\/\/en.wikipedia.org\/wiki\/Archaeological_record\">archaeological record<\/a>\u00a0suggests that wheat was first cultivated in the regions of the\u00a0<a style=\"color: #000000;\" title=\"Fertile Crescent\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fertile_Crescent\">Fertile Crescent<\/a>\u00a0around 9600\u00a0BCE. Botanically, the wheat kernel is a type of\u00a0<a style=\"color: #000000;\" title=\"Fruit\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fruit\">fruit<\/a>\u00a0called a\u00a0<a style=\"color: #000000;\" title=\"Caryopsis\" href=\"https:\/\/en.wikipedia.org\/wiki\/Caryopsis\">caryopsis<\/a>.<\/span><\/p><p><span style=\"color: #000000;\">The\u00a0<strong>endosperm<\/strong>\u00a0is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.<\/span><\/p><p><span style=\"color: #000000;\">The ease of separating the endosperm from the bran layers is determined by the wheat\u2019s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.<\/span><\/p><p><span style=\"color: #000000;\">The\u00a0<strong>bran layers<\/strong>\u00a0of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.<\/span><\/p><p><span style=\"color: #000000;\">The wheat germ is the\u00a0<strong>embryo<\/strong>\u00a0that would eventually develop into the\u00a0wheat plant. It is\u00a0rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified\u00a0bread and wholemeal flour.<\/span><\/p><p><span style=\"color: #000000;\"><strong>Source:<\/strong>\u00a0 It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.<\/span><\/p><p><span style=\"color: #000000;\">Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.<\/span><\/p><p><span style=\"color: #000000;\"><strong>Food value<\/strong>: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective food<\/span><\/p><p><span style=\"color: #000000;\"><strong>Storage of wheat<\/strong>:<\/span><\/p><ul><li><span style=\"color: #000000;\">The store room should be dry.<\/span><\/li><li><span style=\"color: #000000;\">It should be kept above the floor level.<\/span><\/li><li><span style=\"color: #000000;\">Flour should be removed from sacks and kept in wheeled bins.<\/span><\/li><li><span style=\"color: #000000;\">Flour bin should be a type that can be easily cleaned.<\/span><\/li><\/ul><p>\u00a0<\/p><h1><span style=\"text-decoration: underline; color: #000000;\">TYPES OF WHEATS<\/span><\/h1><h3><span style=\"color: #000000;\">Red Wheats<\/span><\/h3><p><span style=\"color: #000000;\">First on the list is Hard Red Winter Wheat, one of the most commonly grown and used in the United States.\u00a0 It is grown most often in Kansas and other Plains states, and its moderate characteristics make it very popular.\u00a0 Because Hard Red Winter Wheat has a protein content of approximately 10.5%, it is often used by commercial mills in all-purpose mixes.\u00a0 It is equally popular for those who own grain mills and use the flour for hard rolls, Asian-style noodles, and pan-baked breads.<\/span><\/p><p><span style=\"color: #000000;\">Next in the list of common wheats is Hard Red Spring Wheat.\u00a0 This variety is grown most often in the northern states and southern Canada and is one of the hardest wheat varieties used in America.\u00a0 It is also known for its high protein content of 13.5%, the highest of all wheat varieties.\u00a0 Even though it is one of the more difficult grains to grind, it is still used to make croissants, pizza dough, and soft breads of a consistently high quality compared with other flours.\u00a0 For this reason, many bakers add a small amount of spring wheat to their flour mixes; this increases the protein content and also makes Hard Red Spring wheat a common blending agent.<\/span><\/p><p><span style=\"color: #000000;\">Soft Red Winter Wheat comes third in the list.\u00a0 This soft wheat is low in protein and is often used for making pasta, pan bread, pastries, or cereal.\u00a0 Because it is soft, it is not as difficult to grind and thus is a good choice for those who have a smaller grinding cone on a manual grain mill, such as the Family Grain Mill or the Victorio Deluxe.<\/span><\/p><p><span style=\"color: #000000;\">When ground at home in a grain mill, every variety of red wheat has a distinct flavor and color.\u00a0 Typically thought of as having a \u201chearty\u201d or \u201cnutty\u201d taste in comparison with traditional all-purpose (white) flour, Hard Red Wheat of both winter and spring varieties is a wonderful addition to a family\u2019s pantry or emergency food storage supply.\u00a0 On the other hand, soft wheat is generally not used for emergency storage because of its low protein content and is best kept in the pantry for everyday use.<\/span><\/p><h3><span style=\"color: #000000;\">White Wheats<\/span><\/h3><p><span style=\"color: #000000;\">Hard White Winter Wheat is the fourth to consider and is a relatively new wheat variety, though it is becoming more popular.\u00a0 Its protein content is similar to Hard Red Wheat, but as one would guess from its name, it is not red and has a more neutral, sweet flavor.\u00a0 Many consumers prefer Hard White Winter Wheat because it still has the same rich flavor that comes from home grinding while resulting in bread much more similar to store-bought white bread.\u00a0 This wheat is used for many of the same products as Hard Red Winter Wheat:\u00a0 pan breads, Asian-style noodles, and so forth.<\/span><\/p><p><span style=\"color: #000000;\">The fifth wheat in our list is Soft White Spring Wheat, which is grown primarily in California and in the east.\u00a0 It has many characteristics in common with Soft Red Winter Wheat, and bakers tend to use it for cakes and pastries that need a somewhat sweeter flavor and lighter color.<\/span><\/p><h2><span id=\"Classes_used_in_North_America\" class=\"mw-headline\" style=\"color: #000000;\"><span style=\"text-decoration: underline;\">CLASSES USED IN NORTH AMERICA<\/span><\/span><\/h2><p><span style=\"color: #000000;\">The named classes of wheat in English are more or less the same in Canada as in the US, as broadly the same commercial cash crop strains can be found in both.<\/span><\/p><p><span style=\"color: #000000;\">The classes used in the\u00a0<a style=\"color: #000000;\" title=\"Wheat production in the United States\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat_production_in_the_United_States\">United States<\/a>\u00a0are\u00a0:<sup id=\"cite_ref-70\" class=\"reference\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat#cite_note-70\">[70]<\/a><\/sup><sup id=\"cite_ref-71\" class=\"reference\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat#cite_note-71\">[71]<\/a><\/sup><\/span><\/p><ul><li><span style=\"color: #000000;\"><b><a style=\"color: #000000;\" title=\"Durum\" href=\"https:\/\/en.wikipedia.org\/wiki\/Durum\">Durum<\/a><\/b>\u00a0\u2013 Very hard, translucent, light-colored grain used to make\u00a0<a style=\"color: #000000;\" title=\"Semolina\" href=\"https:\/\/en.wikipedia.org\/wiki\/Semolina\">semolina<\/a>\u00a0flour for\u00a0<a style=\"color: #000000;\" title=\"Pasta\" href=\"https:\/\/en.wikipedia.org\/wiki\/Pasta\">pasta<\/a>\u00a0and\u00a0<a class=\"mw-redirect\" style=\"color: #000000;\" title=\"Bulghur\" href=\"https:\/\/en.wikipedia.org\/wiki\/Bulghur\">bulghur<\/a>; high in protein, specifically, gluten protein.<\/span><\/li><li><span style=\"color: #000000;\"><b>Hard Red Spring<\/b>\u00a0\u2013 Hard, brownish, high-<a style=\"color: #000000;\" title=\"Protein\" href=\"https:\/\/en.wikipedia.org\/wiki\/Protein\">protein<\/a>\u00a0wheat used for bread and hard baked goods. Bread flour and high-gluten flours are commonly made from hard red spring wheat. It is primarily traded on the\u00a0<a style=\"color: #000000;\" title=\"Minneapolis Grain Exchange\" href=\"https:\/\/en.wikipedia.org\/wiki\/Minneapolis_Grain_Exchange\">Minneapolis Grain Exchange<\/a>.<\/span><\/li><li><span style=\"color: #000000;\"><b>Hard Red Winter<\/b>\u00a0\u2013 Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded on the\u00a0<a style=\"color: #000000;\" title=\"Kansas City Board of Trade\" href=\"https:\/\/en.wikipedia.org\/wiki\/Kansas_City_Board_of_Trade\">Kansas City Board of Trade<\/a>. One variety is known as &#8220;turkey red wheat&#8221;, and was brought to Kansas by\u00a0<a class=\"mw-redirect\" style=\"color: #000000;\" title=\"Mennonite\" href=\"https:\/\/en.wikipedia.org\/wiki\/Mennonite\">Mennonite<\/a>\u00a0immigrants from Russia.<sup id=\"cite_ref-72\" class=\"reference\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Wheat#cite_note-72\">[72]<\/a><\/sup><\/span><\/li><li><span style=\"color: #000000;\"><b>Soft Red Winter<\/b>\u00a0\u2013 Soft, low-protein wheat used for cakes, pie crusts, biscuits, and\u00a0<a class=\"mw-redirect\" style=\"color: #000000;\" title=\"Muffins\" href=\"https:\/\/en.wikipedia.org\/wiki\/Muffins\">muffins<\/a>. Cake flour, pastry flour, and some\u00a0<a class=\"mw-redirect\" style=\"color: #000000;\" title=\"Self-rising flour\" href=\"https:\/\/en.wikipedia.org\/wiki\/Self-rising_flour\">self-rising flours<\/a>\u00a0with\u00a0<a style=\"color: #000000;\" title=\"Baking powder\" href=\"https:\/\/en.wikipedia.org\/wiki\/Baking_powder\">baking powder<\/a>\u00a0and salt added, for example, are made from soft red winter wheat. It is primarily traded on the\u00a0<a style=\"color: #000000;\" title=\"Chicago Board of Trade\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chicago_Board_of_Trade\">Chicago Board of Trade<\/a>.<\/span><\/li><li><span style=\"color: #000000;\"><b>Hard White<\/b>\u00a0\u2013 Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.<\/span><\/li><li><span style=\"color: #000000;\"><b>Soft White<\/b>\u00a0\u2013 Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Wheat\u00a0is a\u00a0grass\u00a0widely\u00a0cultivated\u00a0for its\u00a0seed, a\u00a0cereal\u00a0grain\u00a0which is a worldwide\u00a0staple food.[2][3][4]\u00a0The\u00a0many species of wheat\u00a0together make up the genus\u00a0Triticum; the most widely grown is\u00a0common wheat\u00a0(T. aestivum). The\u00a0archaeological record\u00a0suggests that wheat was first cultivated in the regions of the\u00a0Fertile Crescent\u00a0around 9600\u00a0BCE. Botanically, the wheat kernel is a type of\u00a0fruit\u00a0called a\u00a0caryopsis. The\u00a0endosperm\u00a0is the potential white flour within the centre of the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":398,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2205","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WHEAT STRUCTURE &amp; FLOUR - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.The ease of separating the endosperm from the bran layers is determined by the wheat\u2019s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour._Source: It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective foodStorage of wheat:\u2022 The store room should be dry.\u2022 It should be kept above the floor level.\u2022 Flour should be removed from sacks and kept in wheeled bins.\u2022 Flour bin should be a type that can be easily cleaned.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WHEAT STRUCTURE &amp; FLOUR - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.The ease of separating the endosperm from the bran layers is determined by the wheat\u2019s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour._Source: It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective foodStorage of wheat:\u2022 The store room should be dry.\u2022 It should be kept above the floor level.\u2022 Flour should be removed from sacks and kept in wheeled bins.\u2022 Flour bin should be a type that can be easily cleaned.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-05-26T09:12:01+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/\",\"name\":\"WHEAT STRUCTURE & FLOUR - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png\",\"datePublished\":\"2020-05-26T07:50:34+00:00\",\"dateModified\":\"2020-05-26T09:12:01+00:00\",\"description\":\"The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.The ease of separating the endosperm from the bran layers is determined by the wheat\u2019s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour._Source: It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective foodStorage of wheat:\u2022 The store room should be dry.\u2022 It should be kept above the floor level.\u2022 Flour should be removed from sacks and kept in wheeled bins.\u2022 Flour bin should be a type that can be easily cleaned.\",\"breadcrumb\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#primaryimage\",\"url\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png\",\"contentUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"IHM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"HM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"BHMCT 1ST YEAR\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"FOOD PRODUCTION 2ND SEM\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/\"},{\"@type\":\"ListItem\",\"position\":6,\"name\":\"WHEAT STRUCTURE &#038; FLOUR\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ihmnotessite.com\/#website\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"name\":\"IHMNOTESSITE\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ihmnotessite.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ihmnotessite.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ihmnotessite.com\/#organization\",\"name\":\"IHMNOTESSITE\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"contentUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"width\":234,\"height\":147,\"caption\":\"IHMNOTESSITE\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"WHEAT STRUCTURE & FLOUR - IHMNOTESSITE","description":"The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.The ease of separating the endosperm from the bran layers is determined by the wheat\u2019s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour._Source: It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective foodStorage of wheat:\u2022 The store room should be dry.\u2022 It should be kept above the floor level.\u2022 Flour should be removed from sacks and kept in wheeled bins.\u2022 Flour bin should be a type that can be easily cleaned.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/","og_locale":"en_GB","og_type":"article","og_title":"WHEAT STRUCTURE & FLOUR - IHMNOTESSITE","og_description":"The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.The ease of separating the endosperm from the bran layers is determined by the wheat\u2019s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour._Source: It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective foodStorage of wheat:\u2022 The store room should be dry.\u2022 It should be kept above the floor level.\u2022 Flour should be removed from sacks and kept in wheeled bins.\u2022 Flour bin should be a type that can be easily cleaned.","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-05-26T09:12:01+00:00","og_image":[{"url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/","name":"WHEAT STRUCTURE & FLOUR - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/Typical-wheat-kernel-structure-and-composition-published-on-line-by-North-America.png","datePublished":"2020-05-26T07:50:34+00:00","dateModified":"2020-05-26T09:12:01+00:00","description":"The endosperm is the potential white flour within the centre of the wheat grain. 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