Wheat can be classified in three ways: Planting season: spring wheat, planted in the spring and harvested in early fall; winter wheat, planted in the fall, harvested the following summer Characteristics of the grain: durum, hard bread wheat, and soft wheat In Canada, hard spring wheat suitable for yeast products is grown on the Prairies.
Australian wheat is classified into classes with distinct quality attributes and processing virtues. All wheat varieties are assessed against control varieties during the classification process. The complete set of requirements for an application to the Panel for classification is contained in the Classification Guidelines.
What is the wheat classification process?
The wheat classification process involves assessing the inherent quality characteristics of a new variety, focusing on processing and end use performance. Lab assessment is conducted on trial plots where test lines and control varieties are grown together, over a minimum of three seasons, for a final classification.
Can wheat spoil?
The fat and fiber, along with many of the other vitamins and minerals, in the less processed wheat will spoil when kept on a shelf for too long. Whole wheat flour only has a shelf life of one to three months, a significant drop in time when compared to white flour.
Another common query is “How do you tell if wheat flour is spoiled?”.
If you store it at room temperature, however, you should use your eyes, nose, mouth and hands to check for signs of spoilage after only about two months of storage. Your nose is a good tool for detecting rancid wheat flour.
Why is whole wheat flour so hard to store?
Part of what makes whole wheat flour nutritious also makes it difficult to store. Within this whole grain product is wheat germ, which contains a healthy but perishable oil that time, temperature and exposure to air will eventually cause to become rancid.
Why does whole-wheat flour smell bad?
Conversely, whole-wheat flour contains all three parts of the grain — the bran, germ, and endosperm. The bran and germ are rich in oils, making whole-wheat products more vulnerable to spoilage. This occurs when fats deteriorate upon exposure to light, moisture, or air, typically causing an undesirable taste and odor ( 2, 3 ).
How long does wheat flour last in the freezer?
If you store wheat flour in an airtight container in your freezer you can generally expect it to keep well for about six to 12 months. If you store it at room temperature, however, you should use your eyes, nose, mouth and hands to check for signs of spoilage after only about two months of storage.