World practice of wheat flour classification
The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-10-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/572 |
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| _version_ | 1850064008297578496 |
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| author | A. V. Baskakov L. V. Zaytseva S. Yu. Misteneva N. V. Ruban |
| author_facet | A. V. Baskakov L. V. Zaytseva S. Yu. Misteneva N. V. Ruban |
| author_sort | A. V. Baskakov |
| collection | DOAJ |
| description | The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose. |
| format | Article |
| id | doaj-art-575f3df7b896433c8137b633f35112f5 |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2024-10-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-575f3df7b896433c8137b633f35112f52025-08-20T02:49:26ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722024-10-017342042610.21323/2618-9771-2024-7-3-420-426280World practice of wheat flour classificationA. V. Baskakov0L. V. Zaytseva1S. Yu. Misteneva2N. V. Ruban3All-Russian Scientific Research Institute of Confectionery Industry; Russian Biotechnological University (BIOTECH University)All-Russian Scientific Research Institute of Confectionery IndustryAll-Russian Scientific Research Institute of Confectionery IndustryRussian Biotechnological University (BIOTECH University)The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.https://www.fsjour.com/jour/article/view/572flourwheat flourflour confectioneryclassificationquality |
| spellingShingle | A. V. Baskakov L. V. Zaytseva S. Yu. Misteneva N. V. Ruban World practice of wheat flour classification Пищевые системы flour wheat flour flour confectionery classification quality |
| title | World practice of wheat flour classification |
| title_full | World practice of wheat flour classification |
| title_fullStr | World practice of wheat flour classification |
| title_full_unstemmed | World practice of wheat flour classification |
| title_short | World practice of wheat flour classification |
| title_sort | world practice of wheat flour classification |
| topic | flour wheat flour flour confectionery classification quality |
| url | https://www.fsjour.com/jour/article/view/572 |
| work_keys_str_mv | AT avbaskakov worldpracticeofwheatflourclassification AT lvzaytseva worldpracticeofwheatflourclassification AT syumisteneva worldpracticeofwheatflourclassification AT nvruban worldpracticeofwheatflourclassification |