World practice of wheat flour classification
https://doi.org/10.21323/2618-9771-2024-7-3-420-426
Abstract
The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.
About the Authors
A. V. Baskakov
All-Russian Scientific Research Institute of Confectionery Industry; Russian Biotechnological University (BIOTECH University)
Russian Federation
Russian Federation
Andrew V. Baskakov - Junior Research, Technology Department; Graduate Student, Department of Confectionery, Sugar, Subtropical and Food
Technologies
20/3, Elektrozavodskaya str., 107023, Moscow
11, Volokolamskoe shosse, 125080, Moscow
Tel.: +7–919–100–66–16
L. V. Zaytseva
All-Russian Scientific Research Institute of Confectionery Industry
Russian Federation
Russian Federation
Larisa V. Zaytseva - Doctor of Technical Science, Head of Department Technology
20/3, Elektrozavodskaya str., 107023, Moscow
Tel.: +7–495–962–17–35
S. Yu. Misteneva
All-Russian Scientific Research Institute of Confectionery Industry
Russian Federation
Russian Federation
Svetlana Yu. Misteneva - Researcher, Technology department
20/3, Elektrozavodskaya str., 107023, Moscow
Tel.: +7–495–962–17–35
N. V. Ruban
Russian Biotechnological University (BIOTECH University)
Russian Federation
Russian Federation
Natalia V. Ruban - Candidate of Technical Science, Docent, Head of the Department of Confectionery, Sugar, Subtropical and Food Technologies
11, Volokolamskoe shosse, 125080, Moscow
Tel.: +7910 480–63–88
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For citations:
Baskakov A.V., Zaytseva L.V., Misteneva S.Yu., Ruban N.V. World practice of wheat flour classification. Food systems. 2024;7(3):420-426. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-3-420-426
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