Section 2: Factors Influencing Flour Quality
Section 2: Factors Influencing Flour Quality
By Heather Coiner
September 21, 2023
There are three main agronomic determinants of grain quality in the Mid-Atlantic. The first two—Fusarium infections, which cause mycotoxin accumulation, starch degradation, and yield loss (Chapter 2.1), and pre-harvest sprouting, which causes starch degradation (Chapter 2.2)—are thanks to our humid springs and summers, and apply to all grain. The third—protein quality (Chapter 2.3)—applies to wheat and its relatives. Though less well studied than protein quantity, factors influencing quality are arguably just as important for food end-uses.
Acknowledgements: Many thanks to members of the CGA for helping me understand grain and flour quality. Any errors are my own.
The material presented here is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2019-38640-29878 through the Southern Sustainable Agriculture Research and Education program under subaward number LS20-327. USDA is an equal opportunity employer and service provider.
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
