FLOUR
,WHEAT
,INTRODUCTION
• On the world scene, India is the fourth major wheat producing country, contributing
% to the world production.
• Three species of wheat viz., Triticum aestivum (bread wheat), Triticum durum (mac
wheat) and Triticum dicoccum (emmer wheat), which originated in the In
subcontinent.
• T. aestivum, also known as bread wheat, this species is used to make chapati
accounts for about 95% of wheat production in India.
• T. durum, also known as macaroni wheat, this species is used to make pasta
samolina and accounts for about 4% of wheat production in India. It's mainly grow
central India.
• T. dicoccum, also known as emmer wheat, this species accounts for about 1% of w
production in India and is grown in pockets of peninsular India.
, COMPOSTION OF WHEAT
• Moisture – 10 -14%
• Carbohydrate – 69 – 75% (mainly in endosperm)
• Protein - 8 -15%
Non-gluten Gluten
• Fat – 2% (germ)
Albumin Glidin
Globulin Gluten
,WHEAT
,INTRODUCTION
• On the world scene, India is the fourth major wheat producing country, contributing
% to the world production.
• Three species of wheat viz., Triticum aestivum (bread wheat), Triticum durum (mac
wheat) and Triticum dicoccum (emmer wheat), which originated in the In
subcontinent.
• T. aestivum, also known as bread wheat, this species is used to make chapati
accounts for about 95% of wheat production in India.
• T. durum, also known as macaroni wheat, this species is used to make pasta
samolina and accounts for about 4% of wheat production in India. It's mainly grow
central India.
• T. dicoccum, also known as emmer wheat, this species accounts for about 1% of w
production in India and is grown in pockets of peninsular India.
, COMPOSTION OF WHEAT
• Moisture – 10 -14%
• Carbohydrate – 69 – 75% (mainly in endosperm)
• Protein - 8 -15%
Non-gluten Gluten
• Fat – 2% (germ)
Albumin Glidin
Globulin Gluten
