Quality and quantitative analysis o f wheat, wheat flour & by-products

Abstract

Cereals crops are important primarily an as energy food in universal, wheat is one of the most important food in Sri Lanka, which is important source of starch and protein which is one of the most expensive' and essential. Wheat is import to Sri Lanka from several countries that wheat are analyzed, for its quality for mill. During the milling we used several types of sieves those are mentioned in this thesis. Milling properties are measured using several types sieve. The major product of wheat is flour a major source of carbohydrate, and also contribution in protein vitamins particularly those of P~ group. Flour and bread contribute to the national diet an even large proportion of protein of energy. Gluten is the principal key to the utility of wheat flour primary water in soluble protein. It contains proportion of dough, which make wheat and flour quality. By products of wheat are pellet, bran, pollard, crust wheat and semolina; pellet is the main product is used for animal feed it’s also analyzed in term; starch, fat and fiber content. The quality control tests performed on wheat; ■ American wheat (Dark northern spring hard wheal) ■ Australian wheat (Soft red winter wheat) ■ French wheat (French soft wheat) Showed that the chemical and physical factors lie within the standards of good quality wheat.