ABSTRACT
Wheat our, the most important ingredient in a recipe, is a key factor in the baking process determining the quality of the baker’s products. When it comes to deciding about the quality of wheat, it should be taken into account that the term “wheat quality” has different meanings depending on its intended use. Therefore, the evaluation of the quality of our must be made with the consideration of its end use. The suitability of wheat our for one specic purpose does not mean that it fullls the criteria for satisfactory results for another use (Halverson and Zeleny 1988). Wheat our is used in baking, primarily to make white bread and numerous other bakery products. Generally, bread is made according to regional preferences, that is, French bread, Italian breads, Vienna bread, white and variety pan breads, Polish bread specialties, and steamed bread (in Far Eastern countries, especially in China). The ideal raw material for pasta is semolina from durum wheat. Although the hard-wheat farina produces good pasta except that it does not have the desired yellow color and is not as resistant to overcooking as that produced from semolina.
