give features of degraded quality of grains
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give features of degraded quality of grains
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Intrinsic Qualities
(i) Colour
Cereal grains are pigmented and range through the colour spectrum from very light tan or almost white, to black. Where extractive milling is required, highly-pigmented varieties may give low yields of white flour.
(ii) Composition
Composition, e.g. protein, carbohydrate, lipids and their breakdown products, qualitatively influences product acceptability, by affecting texture and taste. Quality changes evolve slowly in stored grain and more rapidly in milled or processed intermediary products.
Some grain components, for example husk, are inedible and quantitatively influence product yield and gross nutrient available to the consumer.
(iii) Bulk Density
Each type or variety of grain when in optimum health, fully mature, etc. has a characteristic bulk density. This is defined as the weight per standard volume measured in a standard manner. The same characteristic is variously known as 'test weight', 'bushel weight' or 'specific weight'. For details of how bulk density