Wheatquality
Wheatquality refers to the set of attributes that determine how suitable a wheat sample is for its intended end uses, such as bread, pasta, pastries, or animal feed. It encompasses physical characteristics of the grain, its chemical composition, milling behavior, and the functional performance of the flour derived from it. Environmental conditions, agricultural practices, and genetic factors all influence wheatquality, making it a dynamic, multi-parameter concept.
Key components of wheatquality include protein content and gluten quality, kernel hardness and size, starch properties,
Quality evaluation relies on a combination of laboratory tests and rapid assessment methods. Common measurements include
Wheatquality is managed through breeding, agronomy, post-harvest handling, and storage, with ongoing goals to improve protein