Wheat & Flour

 
 

1.1. Definition and Morphology of Wheat
1.2. The Seed from the Point of View of Milling
1.3. Classification and Evaluation of Wheat in Turkey
1.4. Wheat Purchase and Quality Control Methods

1.4.1. Analyses carried out
1.4.2. Descriptions
1.4.3. Analysis
1.4.3.1. Taking samples
1.4.3.2. Examinations
1.4.3.2.1. The sensory examination of the product
1.4.3.2.2. Examining the packaging
1.4.3.3. Experiments
1.4.3.3.1. The general devices used
1.4.3.3.2. Preparing the sample for analysis
1.4.3.3.2.1. Analyses in the sample before sieving
1.4.3.3.2.2. Analyses in the sample after sieving
1.4.3.3.2.3. Sieving
1.4.3.3.3. Determining the moisture
1.4.3.3.3.1. Determining the moisture with routine referencing method
1.4.3.3.3.2. Determining the moisture with NIR method
1.4.3.3.4. Hectoliter weight determination
1.4.3.3.5. Determination of defective seeds
1.4.3.3.6. Determination of foreign substance
1.4.3.3.7. Determination of cracked seeds
1.4.3.3.8. Determination of lean, wrinkled seeds
1.4.3.3.9. Determination of rotten seeds
1.4.3.3.10. Determination of other grains
1.4.3.3.11. Determination of contrast colored wheat seeds
1.4.3.3.12. Determination seeds with darkened embryo
1.4.3.3.13. Determination of seeds exposed to excessive heat
1.4.3.3.14. Determination of germinated, sprouted seeds
1.4.3.3.15. Determination of heated and burned seeds during drying
1.4.3.3.16. Determination of spotted, speckled and fusarium-affected seeds
1.4.3.3.17. Determination of Fusarium-affected Seeds
1.4.3.3.18. Determination of weed seeds
1.4.3.3.19. Determination of seeds destroyed by pests
1.4.3.3.20. Determination of other various substances
1.4.3.3.21. Determination of seeds destroyed by sunn pest and aelia
1.4.3.3.22. Determination of Smut seeds
1.4.3.3.23. Determination of substances other than healthy grains
1.4.3.3.24. Determination of Ergot
1.4.3.3.25. Determination of harmed seeds
1.4.3.3.26. Determination of factors outside grades
1.4.3.3.27. Determination of Protein value
1.4.3.3.27.1. Protein value determination with the routine referencing method
1.4.3.3.27.2. Protein value determination with the NIR method
1.4.3.3.28. Hagberg falling number
1.4.3.3.29. Determination of Zeleny sedimentation value
1.4.3.3.30. Determination of changing seeds
1.4.3.3.30.1. Process
1.4.3.3.30.2. Calculating the result
1.4.3.3.31. Determination of Gluten index value
1.4.3.3.31.1.İşlem
1.4.3.3.31.2. Calculating the result
1.4.3.3.32. Determination of SDS Sedimentation value (for durum wheat)
1.4.3.3.32.1. Reactive
1.4.3.3.32.2. Process
1.4.3.3.33. Determination of the other wheat seed groups

1.5. Methods and costs of wheat storing
1.5.1. Precautions before storing
1.5.2. Precautions after storing