This Manual describes laboratory testing protocols used to evaluate wheat quality in the preparation of commonly consumed products. Divided into five parts the Manual covers all important quality test procedures related to wheat grain flour dough rheology bakery ingredients and products. It introduces the students and professionals engaged in the area of wheat milling and baking to a wide range of analytical techniques for understanding the quality and applications of wheat. The Manual aims to serve as a valuable reference material and a handy guide of laboratory testing protocols for the students teachers researchers and professionals of food science and technology and related disciplines.
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