Wheat is inimitable among all the
cereal grains grown in many parts of the World as a stable food, and forms the
basis for numerous food products. Several thousand varieties of wheat are known
where the three main types include Triticum durum (durum wheat) largely used
for pasta production, Triticum vulgare or aestivum mainly used for bread
production and Triticum compactum (soft wheat) used for biscuit, pastry and
cakes production.
The inimitable properties of
wheat gluten are given an intense attention by the food industries. Interest
has extended to the commercial separation of gluten from the starch and soluble
proteins of flour for food production applications. In actual fact, it is the
cohesive properties of gluten that makes its commercial preparation a
relatively simple process. Vital wheat gluten is now a significant ingredient
in the food industry and an important item of world trade. Food
industries are using vital wheat gluten as an ingredient especially in
those countries which produces wheat with low protein content.
The wheat quality is intricate
and is complicated to articulate in terms of a single property. It may be
defined in terms of its suitability for a particular purpose or use. Variety is
an imperative factor that manipulates grain quality. Generally, wheat is
marketed according to the class and each class consists of a group of varieties
with similar characteristics apt for similar purposes and end-use. In Ethiopia
hard and soft wheat varieties are widely cultivated in the highlands of South
East, Central and North West parts.
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