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In agriculture, grain quality depends on the use of the grain.In ethanol production, the chemical composition of grain such as starch content is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in the milling industry, soundness is the most important factor to consider when it comes to the quality of grain.
The wheat grain classes used in the United States are named by colour, season, and hardness: [7] [8] [9] Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein. [8] [9] Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked ...
The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report "Grain Market Report". The quantities of wheat in the following table are in million metric tonnes. All countries with a typical production ...
Major breeding objectives include high grain yield, good quality, disease-and insect resistance and tolerance to abiotic stresses, including mineral, moisture and heat tolerance. [ 150 ] [ 151 ] Wheat has been the subject of mutation breeding , with the use of gamma- , x-rays , ultraviolet light (collectively, radiation breeding ), and ...
Grain elevator and storage facility in Enid, Oklahoma. "Queen Wheat City" is the nickname given to Enid, Oklahoma. "Queen Wheat City" is the nickname given to Enid, Oklahoma. It is also known as the "Wheat Capital" of Oklahoma and the United States for its immense grain storage capacity, and has the third-largest grain storage capacity in the ...
Rice processing, for instance, can create whole-grain or polished rice, or rice flour. Removal of the germ increases the longevity of grain in storage. [42] Some grains can be malted, a process of activating enzymes in the seed to cause sprouting that turns the complex starches into sugars before drying.
With the falling number test, so-called weather- or sprout-damaged wheat or rye, which adversely affects bread-making quality, could be detected at the grain silo intake within a few minutes. Sprouting, or pre-harvest germination, is caused by damp or rainy weather conditions during the final stage of maturation of the crop.
Watery ripe: first grains have reached half their final size 73: Early milk 75: Medium milk: grain content milky, grains reached final size, still green 77: Late milk 8: Ripening 83: Early dough 85: Soft dough: grain content soft but dry. Fingernail impression not held 87: Hard dough: grain content solid. Fingernail impression held 89