Wheat classification and parameters for determining grain quality

When working with a crop like wheat, you should know what its classification is.One of the main issues is the determination of the class of grain, because without understanding the essence of the division, it is difficult to choose a quality product designed for specific needs.

The primary classification subdivides all existing wheat into breeding and wild. In turn, each of them can be hard or soft. In addition, each variety has its own individual characteristics. In order to somehow streamline all the available parameters, state standards were created.

Durum wheat is different from soft and in composition and in how it behaves when cooking. Consider both options in more detail.

Soft wheat can be identified by very thin straws that break easily. The same can be said about the spikelets. The grains themselves are covered with thick films that are very difficult to separate. They have a rounded shape with a groove and are colored either reddish or white. Flour is made from soft culture, which is later used for baking bread. Such soft varieties as Girka, Kostromka, Samarka, Belokoloska and others have gained popularity in Russia.

There are four main types of this wheat, which are subdivided into subtypes, which differ in hue and vitreousness of the kernels.

Durum wheat straws are flexible and elastic, so very often they do not even break during threshing. Spikelet also firmly attached to the trunk. The grains themselves are quickly and easily separated from existing films. Among the varieties of durum wheat distinguish "Garnovka", "Kubanka", "Black Hair" and others. As in the case of soft, there are four types of durum wheat, which, in turn, are divided into subspecies.

Classes of wheat are used to denote grain quality. This parameter is determined depending on the available impurities, debris, as well as damaged samples. The more pieces of earth, pebbles, leaves, the lower the quality of grain crops. Around the world, a single classification of wheat is used, having six different classes. The first three classes (1, 2 and 3) are included in group "A". This is food wheat, which is either exported or used in the domestic food industry.

Classes 4 and 5 are included in group "B". Usually these are solid varieties, which are also used for the manufacture of cereals and macaroni, but, unlike group “A”, they require saturation with strong varieties. The problem is that the varieties of group "B" do not have enough of their own amount of gluten and proteins. These classes are used for non-food purposes.

Finally, class 6 stands alone. It is of a fodder type, has poorer quality indicators and, as a rule, is not used in the food industry. Grow such wheat only to feed the birds and animals.

Worth mentioning is that regardless of class, all grains must be clean, intact and smell good. If wheat smells of rot or something chemical, then such grain is not recommended. In addition, the seeds must have a color, and the amount of harmful substances should not exceed the level of the norm.

By the way class of grain also determines the final cost of wheat. If wheat belongs to the first, second and third class, then it is called strong. Flour made from it is used to bake bread or to improve the quality of weak flour. Wheat of the fourth class has a gluten level in excess of 23%, so it can be used to make flour, without requiring impurities of strong varieties. Fifth grade wheat is very weak, so it cannot be consumed without adding more quality species. Finally, the sixth grade is either processed for glucose, or used for feed production.

Grain quality is determined by gluten, or rather, by its quality and quantity, smell, color and appearance. This also includes such nuances as the available impurities, germinated grains and glassiness. All the above indicators depend on important factors influencing the development of the plant, which can be divided into two groups. The first group includes those factors that a person cannot influence, for example, excessive rainfall, temperature, or the process of cultural development. The second group are those moments that a person can influence. This includes fertilization, preventive procedures, weeding, timely collection of grain and its proper storage.

The vitreous nature of the grain will largely determine which class the wheat belongs to. For the first class, vitreousness should reach at least 70%. A low percentage of glassiness indicates low grain quality. In appearance, the level of glassiness can be determined by looking at the seeds: if they look powdery and loose, and the cut line is painted white, this indicates a low figure.

The amount of gluten also determines the culture class. This indicator can be determined by rinsing the dough. When starch and other substances that can be dissolved with water are washed away, pure gluten remains. After drying and kneading this protein, you can weigh the substance and determine the mass of gluten. Having calculated its ratio to the total weight of flour, one can draw conclusions about its class.

The quality of gluten can be found out by its appearance. If the substance is light, tending to a yellow or gray tint, then the gluten is fine. If the color is dark, then it indicates that the substance is spoiled. It was either improperly stored or developed in inappropriate conditions. More accurate information is provided by a special IDK-1 device, which is able to calculate the strain index.

The class of wheat is also determined by the amount of available protein. If the flour belongs to the group "A", then this figure should range from 11% to 17%. The minimum for the first class is 14%. The lower the protein content, the worse the culture. As a result, the quality of baked bread and pasta made from this grain is worse. Its maximum value is 23%, and the minimum figure, inherent in class 5, is only 10%.

Permissible quality indicators are easy to detect in a special table. Judging by it, the glassiness of wheat should be at least 70%, and the humidity should not exceed 14%. The amount of impurities in the grain should be about 5%, and debris - about 1%. Mineral impurities are allowed even less - only 0.3%. Speaking of spoiled grains, it is worth noting that there should be very few of them (only 0.3%).

The permissible number of infected grains more - as much as 5%. Harmful impurities are allowed only 0.2%. Protein in wheat should be at least 14%. A special IDK device should show a strain index from forty five to one hundred. Determining the quality of grain, you need to take into account all the numbers. In the event that at least one of the above indicators does not correspond to the norm, the grain is transferred to a lower class.

How to determine the quality of wheat grain, see the video below.