Evaluation of the External Appearance of Wheat: Quality and Health Criteria

Evaluating the Structure and Appearance of Wheat

Structure of Wheat Grain

In addition to chemical and physical tests, visual evaluation is also important in food analysis. Wheat grain is mainly divided into three parts. Shell, germ, inside of the grain

• Husk (Pericarp - Bran): It constitutes 12-13% of the wheat grain. It is the protective layer covering the grain from the outside. It consists of three parts. The outermost part is epidermis cells. It contains chitin and lignin substances.
• Under the epidermis is the testa layer. The third part is called Aluron, which is separated as bran during milling.
• Semolina (Embryo - Germ): It constitutes 2-3% of wheat grain. It is located at the bottom corner of the grain. It is the living part that provides life. It is rich in lipids, enzymes, mineral substances and vitamins.
• Inside the Grain (Endosperm - Floury Part): It constitutes 82-85% of the wheat grain. It is the part where nutrients are stored. Gluten and starch are found in this part. The part reserved for human food is obtained from the endosperm.

Evaluating the Appearance of Wheat

• Color

Wheat grains are first evaluated in terms of their parts. Then they are checked for color. Wheat grain can be white, light yellow, yellow red, amber and brown in color. The color evaluation of the grain is based on the seed coat. It provides information about the wheat variety and the quality of the stored wheat. At the same time, the color of wheat is also important for the flours to be used.

The color of wheat varies according to its type and the region where it grows. Generally, wheat is expected to have a uniform and vivid color. When color changes are observed, it may be considered an indication of immature or diseased grain.

• Size and Shape

Wheat grains can be of different shapes and sizes. In general, grain length can be between 3-8 mm and width between 1.5-4 mm. Wheat for pasta can be large and long, while small and rounded wheat may be preferred for bread. Likewise, the type and growing conditions can affect the size and shape. The close size and shape of the grains is an important indicator of quality.

• Surface Condition

The wheat surface is expected to be smooth and shiny. If it has a rough and dull appearance, if it has visible cracks or holes, it is considered negative in terms of quality.

• Broken and Damaged Grains

It is desirable to have a low proportion of broken and damaged wheat grains that may cause problems during the processing of wheat and reduce the quality.

• Pollution and Foreign Matters

Stones, soil and plant parts are defined as foreign matter in wheat grains. Foreign matter pollution is a problem in the processing process. It is therefore undesirable.

• Pests and Disease Symptoms

Wheat grains should not be damaged by insects, fungi or other pests. Diseased grains and damaged grains reduce quality and pose a health risk.

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