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Wheat
Cập nhật:04/02/2016
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Wheat is a cereal grain primarily grown for human food products, however a sizable amount is used in the feed industry. It contains slightly more protein and lysine but a similar energy value tothat of corn. The feeding value performs slightly better than corn when fed in limited amounts. Avoid over processing because wheat has a tendency to flour and form small fine particles. Over processing will also reduce palatability and lead to consumption and handling problems.
 
Wheat is a cereal grain primarily grown for human food products, however a sizable amount is used in the feed industry. It contains slightly more protein and lysine but a similar energy value to that of corn. The feeding value performs slightly better than corn when fed in limited amounts. Avoid over processing because wheat has a tendency to flour and form small fine particles. Over processing will also reduce palatability and lead to consumption and handling problems. While wheat improves pellet quality, the nonstarch polysaccharide (NSP) content may limit inclusion rate in poultry diets unless using enzymes.
 
 
Wheat grade requirement
Hard Red Spring:
Hard, brownish, high protein wheat used for bread and hard baked goods. Bread Flour and high gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange.
Hard Red Winter:
Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded by the Kansas City Board of Trade.
Hard White:
Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing.
Soft White:
Soft, light colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
Soft Red Winter:
Soft, low protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded by the Chicago Board of Trade.
Durum, very hard, translucent, light colored grain used to make semolina flour for pasta.
 

Grades and grade requirements for wheat.
 (a) Grades and grade requirements for all classes of wheat, except Mixed wheat.
 
Grading factors Grades U.S. Nos.
 
1 2 3 4 5
Minimum pound limits of:
 
Test weight per bushel
Hard Red Spring wheat or White Club wheat
All other classes and subclasses
 
 
58. 0
60.0
 
 
57.0
58.0
 
 
55.0
56.0
 
 
53.0
54.0
 
 
50.0
51.0
 
Maximum percent limits of:
 
Defects:
Damaged kernels
   Heat (part of total)
  Total
Foreign material
Shrunken and broken kernels
  Total 1/
Wheat of other classes: 2/
Contrasting classes
   Total 3/
Stones
 
 
 
0.2
2.0
0.4
3.0
3.0
 
1.0
3.0
0.1
 
 
 
0.2
4.0
0.7
5.0
5.0
 
2.0
5.0
0.1
 
 
 
0.5
7.0
1.3
8.0
8.0
 
3.0
10.0
0.1
 
 
 
1.0
10.0
3.0
12.0
12.0
 
10.0
10.0
0.1
 
 
 
3.0
15.0
5.0
20.0
20.0
 
10.0
10.0
0.1
 
Maximum count limits of:
 
Other material in one kilogram:
Animal filth
Castor beans
Crotalaria seeds
Glass
Stones
Unknown foreign substances
Total 4/
Insect-damaged kernels in 100 grams
 
 
1
1
2
0
3
3
4
31
 
 
1
1
2
0
3
3
4
31
 
 
1
1
2
0
3
3
4
31
 
 
1
1
2
0
3
3
4
31
 
 
1
1
2
0
3
3
4
31
 
U.S. Sample grade is Wheat that:
(a) Does not meet the requirements for U.S. Nos. 1, 2, 3, 4, or 5; or
(b) Has a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor) or
(c) Is heating or of distinctly low quality.
__________
1/ Includes damaged kernels (total), foreign material, shrunken and broken kernels.
2/ Unclassed wheat of any grade may contain not more than 10.0 percent of wheat of other classes.
3/ Includes contrasting classes.
4/ Includes any combination of animal filth, castor beans, crotalaria seeds, glass, stones, or unknown foreign
substance.
 
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