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problem 1: Define the term wheat quality. Categorize wheat species and specify their significance.

problem 2: What are the main differences among the wheat species?

problem 3: Why durum wheat is favored for the pasta products?

problem 4: Describe physical grain characteristics which affect wheat quality.

problem 5: Describe the basis of wheat variety hardness or softness. How grain hardness can be determined?

problem 6: What is the significance of moisture content of wheat grain with respect to the storage and processing?

problem 7: Describe the importance of protein quantity and quality in the bakery products.

problem 8: What is the importance of alpha-amylase in the bakery products? How we measure the activity/conc. of alpha-amylase in wheat grain and flour?

problem 9: Ash content is considered an index of the flour quality. Validate the statement.

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