Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend

Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend

2.0     Literature Review

2.1     Wheat

Wheat is perhaps the most popular cereal grain for the production of bread and especially for the production of cake and other pastries. Wheat produces a white flour. Its uniques properties alone produce bread dough of strength and elasticity required to produce a low density bread and pastries of desirable texture and flavour.

2.1.1  VARIES TYPES OF WHEAT

In a general way, wheat are classified according to;-

  1. a) The texture of the endosperm because, this characteristic of the grain is connected with the way the grain breaks down in milling.
  2. b) The protein content, because the properties of the flour and its suitability for various purposes are related to this characteristics.

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