5

Question 1

how does wheat evolve?

Answer 1

evolve via selected breading and cross polination
yield a higher amount when expt w/ genes in Green Evolution

Question 2

seeds can ___ the growth of __ so wheat hold onto it
the bulk of the wheat is grown in ___: has __ weather

Answer 2

impede / insects
prairie / suitable

Question 3

stone mill- 2 bad things

Answer 3

first u have the stone mill/ ground as needed
single step process

bt can’t refine and separate the bran from the germ

Question 4

long mill
- roll stand:
separate diff particle size w/ ____

• purifier

Answer 4

gradual reduc process & involves many steps
- roll stand: when use 1st grade roll, can’t separate into organised, same sized pieces
plan sifter
physically shake them so gravity will separate into diff containers

purifier: based on particle size & density

Question 5

finished flour quality parameter:
- __: impacts the __- c & performance
- moisture: mulling, __, perishability
__%
- protein- quality of bonds dvloped after/before ______
- color:

Answer 5

ash: amtbn of combustible material within the flour; aesthetic
- condition; 14%
- after the bran is removed
- unbvleached flour has a creamier yellow color

Question 6

what is the Vomitoxin Test (DON)

Answer 6

test for toxin in crop
higher VomiToxin, lower quality -> it’s always there in final product
CFIA adjusts the VT depending on how good that year harvest is

Question 7

Failing number test:

Answer 7

for amylase activity
winter wheat has more

Question 8

farinograph/ tensionmeter testing:
add a set amnt of __ __

Answer 8

wheat & flour -> simulate the beating and mixign of dough
determine how much flour is needed, w/ dvloped gluten bonds