Wheat Flour Milling, Second Edition
Pages 101-140
DOI: https://doi.org/10.1094/1891127403.003
ISBN: 1-891127-40-3
Abstract
It is important for the individuals responsible for growing, buying, storing, handling, and processing wheat to know the handling systems in the elevator. Storage facilities, handling system, and atmospheric conditions such as the grams of moisture per cubic meter of air outside and within the storage facility can significantly affect the quality and value of the wheat. Wheat grading systems reflect damage to wheat that occurs during storage and handling. Unsuitable mechanical equipment can cause changes in quality such as an increase in kernel breakage and the amount of fine dust in the wheat. Mold growth creates a penetrating and residual musty odor that is a concern in wheat grading; accordingly, such wheat is designated smutty. Heat damage results from conditions that develop during storage. According to the U.S. grading system, more than 0.2% heat-damaged kernels degrade wheat to No. 3. Such physical, chemical, and biological changes in wheat quality can be avoided if conditions during storage and handling are properly controlled.
