HTM 2700 Lecture Notes - Gluten, Endosperm, Xanthophyll

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

Wheat grain: endosperm: starch granule, largest part, contains protein (70 75%, 20% of b vitamins, bran: 20% of the protein, aleurone cells, more than 50% of b vitamins, fibre, germ: 8% of the protein, scutellum, 30% of b vitamins, saturated fats. Classifications of wheat: quality (= protein content, hard wheat, high protein content (what canadians grow mainly, the harder it is to bite into, the more protein, used for bread making, soft wheat, lower protein content, western europe, used for muffins, habit (= when planted, winter wheat, planted in late fall, harvested mid summer, spring wheat, planted early spring, harvested late summer or early falls, colour, white wheat pale yellow, red wheat dark red brown. Canadian wheat: hard, red, spring wheat, 95% of canadian crop, 14% protein, manitoba, saskatchewan, alberta, hard winter wheat, 12. 2% protein, small amount in southern alberta, soft winter wheat, 9. 2 to 10. 3% protein, western ontario.