Wheat Supply Chain Lecture PDF

Cereal Supply Chain Wheat Simon Parker NES1002 Objectives To identify the selection criteria for wheat To illustrate a wheat supply chain To illustrate wheat processing standards To discuss additional standards.. Wheat - Purposes Milling whea...

Cereal Supply Chain Wheat Simon Parker NES1002 Objectives To identify the selection criteria for wheat To illustrate a wheat supply chain To illustrate wheat processing standards To discuss additional standards.. Wheat - Purposes Milling wheats - milled to produce flour:- Strong / Hard Wheats - “Triticum aestivum” - Used for Bread flour Soft Wheats – “Triticum aestivum” - Used for Biscuit and Cake flour Durum Wheats “Triticum turgidum (Sub Spp Durum)” – Used to produce Pasta Feed Wheats “Triticum aestivum” – with insufficient qualities to be used for above.. NABIM: National Association of British and Irish Flour Millers NABIM Classify wheat according to its varietal characteristics: Class 1: Varieties that produce consistent milling and baking characteristics Class 2: Varieties that exhibit bread making “potential” Class 3: Soft wheats used for production of biscuit and cake flours Class 4: Feed Wheats Supply Chain Seed testing and approval Seed Breeder Cleaning and Chemicals Seed treatment Agronomy Grower / Farmer Chemical Supplier Merchant / Dealer / trader / Store / Transporter Mill (Flour production) Bakery (Bread or Biscuit / Cake) Plant Breeding New Varieties of crops are bred on a cyclic basis – each year “New improved” varieties are developed and sent for testing. Improvements include a range of capacities: Increased yield Increased resistance to disease Higher ratio of seed to stem / leaf / root Greater number of seeds in the head “Fatter” seed Increased protein content For detail see the Recommended Cereals & Oilseeds Variety list Seed testing All of the characteristics on the recommended seed varieties list are “tested” independently to establish their value to the breeder and to the grower. Official Seed Testing Station (OSTS) Managed by the National Institute for Agricultural Botany (NIAB) Certified by the International Seed Testing Association (ISTA) Tested for: Purity – is the seed of the correct species and variety Distinctness – is it different from other varieties Uniformity – is it all the same Stability – does it retain its characteristics over a number of generations Germination – what percent of the seed actually grow when planted Seed treatment Seeds are treated before planting for a number of reasons: Control of soil and seed borne diseases including Loose Smut, Stinking Smut, Covered Smut Common Bunt; Seed Rot Take All Rust Septoria Leaf stripe Nematode and Insect vector control Wireworm Bird Cherry aphid Grain Aphid Wheat Bulb Fly Slugs Addition of deficient minerals / nutrients Manganese deficient areas include a manganese seed dressing Wheat Quality characteristics Protein: Largely referred to as “Gluten” Is what permits bread dough to stretch and thus what permits the creation of pockets of air within the dough. Insufficient gluten or the wrong type of gluten – bread will not rise, the dough will be solid, the bread will be solid.  What is Gluten? Gluten is a combination of 2 proteins: Gliadin (Water Soluble) Glutenin (Soluble in alcohol only) Gluten is allocated responsibility for the symptoms of coeliac (UK) disease. This in now being disputed by some (Huebener et al., 2015) Gluten Washing – Have a go at home next week! Huebener, S., Tanaka, C.K., Uhde, M., Zone, J.J., Vensel, W.H., Kasarda, D.D., Beams, L., Briani, C., Green, P.H., Altenbach, S.B. and Alaedini, A. (2015) 'Specific nongluten proteins of wheat are novel target antigens in celiac disease humoral response', J Proteome Res, 14(1), pp. 503-11. Effect of protein Content and Quality Effect of Protein content on volume and appearance Enzymatic Activity Wheat is a seed! The seed’s purpose is to produce another plant… The seed will therefore begin to convert carbohydrates (Less soluble Starch endosperm) into sugar (highly soluble), to be used by the growing seedling. The seed initiates this process using an enzyme – “Alpha Amylase” If enzyme activity is high, the seed’s use for flour is compromised (Because the Carbohydrate is being converted to soluble sugar) Process: - “Hagberg Falling Number” Test 1) Make flour. 2) Mix a fixed amount of flour with a determined amount of water 3) Place the solution in a tube with a weighted plunger at the top 4) Record the amount of time the plunger takes to fall through the solution If alpha amylase activity is high, carbohydrate is turned to sugar, the soln is fluid, the plunger falls quickly. If Alpha amylase activity is low, the solution is viscous; the plunger drops slowly. Result: If the seed is not yet germinating; the endosperm is still starch; the plunger takes a long time to fall (over 250 seconds is a standard) Starch becomes flour so a higher falling number = more flour The sample is good for milling as a high flour yield is expected If the seed has started to germinate; some of the endosperm is converted to sugar, (i.e. There is less starch! Starch becomes flour!) the plunger falls more quickly (less than 250 seconds) The sample fails because milling it will not yield sufficient flour Target: Maximum White Flour Yield Fractions of the milling process.. Quality Chain from Field to Milling Mill Intake Flour Milling Dough Finished Handling Product Endosperm Flour Protein Strength Volume texture Grain Protein Starch Elasticity Colour Damage Enzyme Bran Content Extensibility Firmness Activity Grain Weight Enzyme Enzyme Crumb Activity Activity structure Grain Moisture Milling Yield Water absorption Colour Next.. Wheat Agronomy How is it grown, where and what can be done to increase quantity and quality Effect of Alpha Amylase activity on baking Hagberg Falling Number test