The management of the factors which influence the quality parameters of wheat imposed by the processors in the milling and bakery connection

摘要

Wheat quality for milling and bakery is regulated by current standards that impose detailed analysis determining some physical, chemical, technological and rheological indices base don which wheat destination is accurately established. Wheat quality is measured during the vegetation period, an this significantly influenced by the crop technology and the conditions of reception, conditioning, classification and storage after harvest. The decisive factors influencing the value of milling and bakery are: variety, pedo-climatic conditions, growing area, rotation, preemergent plant, sowing time and density, fertilization system, weed, pest and disease control, wheat condition before the harvest, classification and conditioning, wheat postmaturation and age.