• Crit Rev Food Sci Nutr · Jan 1989

    Review

    Improved wheat for baking.

    • H Faridi and J W Finley.
    • Fundamental Science Group, Nabisco Brands, Inc., East Hanover, New Jersey.
    • Crit Rev Food Sci Nutr. 1989 Jan 1; 28 (2): 175-209.

    AbstractTo bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.

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