ABSTRACT
Wheat quality, in one sense, is a nebulous property. It has its origins in the genetic make-up of a particular wheat sample. The environment in which it is grown then influences this quality potential, both in an uncontrolled way through weather, and in a controlled way through agronomic practices such as fertilization and irrigation. After wheat is harvested, the manner in which the wheat is handled and stored also plays a role, with temperature and moisture content of the stored grain – and other factors – having effects on the grain. And, finally, how the wheat is processed has the ultimate effect on quality. This, after all, is the true measure of quality. Suitability for purpose, usually a food product but perhaps animal feed or an industrial raw material, is the final and only real measure of quality. If the bread, noodle, cake or feedstuff does not satisfy the consumer, the wheat can be considered to be of poor quality.
