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Physicochemical Components of Wheat Grain Quality and Advances in Their Testing Methods

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New Horizons in Wheat and Barley Research

Abstract

Wheat is the second most important staple food crop after rice and is primarily consumed by the global population to meet its daily energy and protein requirements. Hexaploid, i.e. T. aestivum, and tetraploid, i.e. T. durum, are commonly used to make various end products. Different end products require different qualities. The quality required to make cookies may not be suitable for making bread. To differentiate the various class and quality of wheat, both physical and chemical parameters are of utmost importance. Physical parameters include grain appearance score, hectoliter weight, thousand-grain weight, yellow berry incidence, grain hardness, etc. Similarly, chemical parameters include ash and moisture, protein content, sedimentation value, gluten content, Fe and Zn content, HMW and LMW glutenin profile, yellow pigment, etc. The millers extensively use these parameters to decide the suitability of the wheat grains. Therefore, proper estimation and analysis of various quality parameters are essential in the milling and baking industry. In this chapter, we have discussed physical and chemical parameters and their testing methods and the various wheat classes used in the develo** world.

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Authors and Affiliations

  1. ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India

    Ajeet Singh, Om Prakash Gupta, Vanita Pandey, Sewa Ram, Sunil Kumar & Gyanendra Pratap Singh

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  1. Ajeet Singh
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  2. Om Prakash Gupta
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  3. Vanita Pandey
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  4. Sewa Ram
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  5. Sunil Kumar
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  6. Gyanendra Pratap Singh
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Correspondence to Om Prakash Gupta .

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Editors and Affiliations

  1. ICAR-IIWBR, Karnal, Haryana, India

    Prem Lal Kashyap

  2. ICAR-IIWBR, Karnal, Haryana, India

    Vikas Gupta

  3. ICAR-IIWBR, Karnal, Haryana, India

    Om Prakash Gupta

  4. ICAR-IIWBR, Karnal, Haryana, India

    R. Sendhil

  5. ICAR-IIWBR, Karnal, Haryana, India

    K. Gopalareddy

  6. ICAR-IIWBR, Karnal, Haryana, India

    Poonam Jasrotia

  7. ICAR-IIWBR, Karnal, Haryana, India

    Gyanendra Pratap Singh

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Singh, A., Gupta, O.P., Pandey, V., Ram, S., Kumar, S., Singh, G.P. (2022). Physicochemical Components of Wheat Grain Quality and Advances in Their Testing Methods. In: Kashyap, P.L., et al. New Horizons in Wheat and Barley Research . Springer, Singapore. https://doi.org/10.1007/978-981-16-4449-8_28

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