Wheat

• Wheat


  is a cereal grain that is a staple food in many parts of the world. It is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food.
• Classes of Wheat

  • Hard Red Winter Wheat
  • Hard Red Spring Wheat
  • Soft Red Winter Wheat
  • Hard White Wheat
  • Soft White Wheat
  • Durum Wheat
• Structure of Wheat

  • Bran
  • Endosperm
  • Germ
• Bran


  The outer layer or covering of grain
• Endosperm 


  The inner layer of grain which contains 83% of the nutrients of the whole grain
• Germ


  The smallest part of grain which makes a sprout
• Hard Red Winter Wheat


  This type of wheat is planted in the fall, goes dormant during the winter, and resumes growth in the spring. It is known for its hard texture and high protein content, making it suitable for bread-making.
• Soft Red Winter Wheat


  This wheat has a lower protein content compared to hard wheat varieties and is often used in the production of cakes, cookies, and pastries.
• Hard White Wheat


  Similar to hard red wheat but with a lighter color, hard white wheat is used in bread-making and has a milder flavor compared to red wheat varieties.
• Soft White Wheat


  With a lower protein content than hard wheat varieties, soft white wheat is used in a varitey of baked goods such as cakes, pastries, and crackers.
• Milling


  a process involves separating the wheat grain into three constituents - germ, bran, and endosperm.
• Steps of Milling

  Step 1: Cleaning

  Step 2: Tempering and Conditioning

  Step 3: Gristing

  Step 4: Separating

  Step 5: Milling

  Step 6: Blending
• Step 1 of Milling

  Cleaning - sticks, stones, and other such impurities are removed from the wheat. Then, the whole pure wheat is passed for further processing into the conditioning bins.
• Step 2 of Milling

  Tempering and Conditioning - At this stage, the wheat is soaked in water to easily remove the bran. Conditioning is done before milling to ensure moisture content is uniform throughout the grain. The moisture helps prevent the bran from breaking during the milling process.
• Step 3 of Milling

  Gristing - This is a particularly important stage where, the conditioned wheat and cleaned wheat are mixed to create the required type and quality of flour.
• Step 4 of Milling

  Separating - The grist then goes through a series of rolls that rotate at various speed levels. The rolls only split the wheat grain open to separate the inner white portion from the bran.
• Strp 5 of Milling


  Milling - The wheat is grounded by a machine that crushes it into pieces. It is then put through sifters from which the meal obtained is processed further with repeated grinding and sifting. Then, the meal becomes fine flour, wheat germ and wheat bran.
• Step 6 of Milling

  Blending - Here, constituents are mixed to produce different flours. For instance, a blend of wheat bran and white flour produces whole wheat flour.