Session Facilitator Discussion Direction

摘要

Generating a definition of wheat quality is largely dependent on the perspective of the persons contributing to the definition. Each segment of the industry, from the millers, bakers, and oriental noodle makers, to the plant breeders and cereal chemists, among others, can all claim a unique point of view, based on their role in the wheat value chain. Simply measuring volumetric weight, protein and moisture content, and wholesomeness factors does not provide adequate information needed to produce wheat based goods in an increasingly sophisticated marketplace by an ever sophisticating industry. Recent advances in instrumentation and technology are beginning to offer solutions, which increase our understanding of wheat functional characteristics, whileproviding data in minutes rather than hours.