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.