Evaluation of Wheat's Appearance

Wheat grain is mainly divided into three parts. Shell, Germ, Inside grain

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

Wheat grains are first evaluated in terms of their parts. It is then checked for color. Wheat grain can be white, light yellow, yellow red, amber and brown in color. Color evaluation of the grain is carried out 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 the wheat is also important for the flour to be used.

Shape evaluation is the third stage. Wheat grains can be of different shapes and sizes. In general, grain length can be between 3-8 mm and width can be between 1.5-4 mm. While the wheat to be used for pasta can be large and long, small and round wheat can be preferred for bread.