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Related Experiment Videos

Improved wheat for baking.

H Faridi1, J W Finley

  • 1Fundamental Science Group, Nabisco Brands, Inc., East Hanover, New Jersey.

Critical Reviews in Food Science and Nutrition
|January 1, 1989
PubMed
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Wheat quality impacts baking performance, leading to production issues due to new cultivars, climate, and technology. This review explores factors affecting wheat quality and proposes solutions for bakers.

Area of Science:

  • Agricultural Science
  • Food Science
  • Baking Technology

Background:

  • Wheat quality is crucial for bakers, defining flour performance in products.
  • Recent increases in U.S. wheat cultivars, climate variations, and technological advancements impact flour quality.
  • Bakery production challenges are increasingly linked to wheat flour quality issues.

Purpose of the Study:

  • To review factors influencing wheat quality for baking.
  • To discuss concerns of bread and cookie/cracker manufacturers regarding declining wheat quality.
  • To propose solutions for addressing wheat quality deterioration.

Main Methods:

  • Literature review of factors affecting wheat quality.
  • Analysis of industry concerns from bread and cookie/cracker manufacturers.

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  • Synthesis of proposed solutions for wheat quality improvement.

    • Main Results:

    • Identified key factors impacting wheat quality, including cultivar characteristics and environmental conditions.
    • Documented specific concerns from manufacturers regarding flour performance.
    • Outlined potential strategies to mitigate wheat quality issues.

    Conclusions:

    • Wheat quality is a complex interplay of genetics, environment, and processing.
    • Addressing manufacturers' concerns requires a multi-faceted approach.
    • Proposed solutions aim to improve wheat quality and ensure consistent baking performance.