Measurement and Control Techniques for Raw Materials and Process Variables
The basic quality and performance potential of any flour depends on the skill of the wheat-breeder, and the miller in formulating his wheat mixture or ‘grist’, and upgrading it by careful selection and control techniques during the milling process. The process of wheat-breeding takes about 10 years from initial crossing of cultivars to commercial production of a new variety. This work involves close collaboration of the expertise of the plant-physiologist, geneticist, entomologist, agronomist and cereal chemist, not forgetting the valuable advice from the miller and baker at the market end. The method for developing new varieties proceeds in stages. The first step is the establishment of ‘true-breeding’ (homogeneous and stable) varieties by careful selection and crossing, followed by detailed evaluation of the milling and baking aspects of potential varieties. The final step being one of purification, propagation and distribution of a new variety.
KeywordsLactic Acid Control Technique Total Flour Bake Bread Dough Consistency
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