Gordon R. Carson, Canadian International Grains Institute, Winnipeg, MB, Canada; Nancy M. Edwards, Canadian Grain Commission, Winnipeg, MB, Canada
WHEAT: Chemistry and Technology, Fourth Edition
Pages 97-118
DOI: https://doi.org/10.1094/9781891127557.004
ISBN: 978-1-891127-55-7
Abstract
The various criteria used to determine wheat and flour quality can take many forms and have come to mean different things to a great many different people. Over the centuries, bread and other types of baked goods have evolved to be strong symbols of culture, nutrition, and economic stability and welfare. The overall quality consideration in a region is dependent on the climatic conditions of the region (which dictate whether spring, winter, or facultative-type crops are economically viable for the producer), as well as the harvesting conditions and processing technology of the region and the end-use requirement expectations of the consumers. When it comes to consumer preferences, what are considered to be high-quality breads and cakes in North America differ significantly from those preferred by the consumer in northern or eastern Europe or in the nations along the Mediterranean. Noodles and steamed breads are equally as varied among countries and regions within the Southeast Asian economic sphere. The high-quality common-wheat pasta that is produced in many Latin American countries is vastly different from the 100%-durum-based pasta typically enjoyed in Italy, France, and North America. Hence, the concept of quality is entirely dependent on what is considered to be good wheat and wheat flour for making the desired end product.
When a miller, baker, or manufacturer determines the quality of wheat, flour, or semolina required for a particular end product, a series of complex interrelated factors must be considered: 1) whether the finished material is destined for industrial, commercial, or retail products; 2) the type of end product finish (fresh raw dough; dried or fully baked retarded dough; or frozen or par-baked dough) and its intended move to market; 3) the baking or manufacturing process being employed: short- or longfermentation dough, batters, or brew sponges; 4) the formulation of the product: lean, rich, or sweet dough; nonspread cookies or biscuits; high-ratio sugar or sponge-type cakes; 5) end-product manufacturing equipment (and process), including automated, semiautomated, or artisan-style production; and 6) grain milling requirements such as roller milling, stone milling or grinding, and bran peeling. All of these factors within the production stream determine the preferred quality of the starting wheat. The unique physical and physicochemical characteristics of wheat give it the flexibility to be used in the world's many breads, cakes, crackers, cookies (called “biscuits” by many), noodles, soup thickeners, and other types of widely used cereal-based foods.
Over the years, products that once were considered “typical” of or “traditional” in a specific market or region have become very popular in other markets because of the changing demographics brought on by immigration and the “global village.” As a result, consumers are demanding new and different alternatives. Within a market or region, the traditional products themselves have evolved with changing market demands. For example, aging or growth-stable populations place a greater emphasis on better nutrition and health. Public health agencies of several nations have recommended increased consumption of fiber and whole-grain products, as well as products containing various grains other than wheat. The emergence of new findings on the antioxidant and phytochemical potential of wheat further supports its use as a nutraceutical ingredient in whole-grain products. Wheat processing and wheat products will continue to evolve, but wheat will remain an important crop for human nutrition indefinitely.
