Wheat Quality and Blending Issues

Return to Home Page July 20, 2004
NCI Course Looks at Wheat Quality and Blending Issues Fargo, N.D. – Participants from Tunisia, Hungary, Kenya, and Philippines are attending the “Wheat and Flour Quality and Blending Issues” technical short course at Northern Crops Institute (NCI). The course runs from July 19 – 23. “This course stresses the advantages that our regional hard red spring wheat can provide for blending to boost the quality of international local wheats,” said Dr. Patricia Berglund, NCI Director. “There is a strong emphasis on both wheat quality parameters and testing and the advantages of blending,” she said. Products and quality requirements in the participants' home countries will also receive special attention. “Several of the participants are experts in quality assurance, but newer to the wheat business. This course provides the information they need to be more successful in their positions. Some participants who already know about wheat are learning more about U.S. wheat,” said Berglund. Topics included in the course are U.S. wheat classes and varieties, flour quality factors, functionality of flour components, and wheat cleaning, tempering, and milling issues. Instructors will provide several opportunities for hands-on experience in the laboratory including baking and evaluating bread. The group will also tour North Dakota Mill, Grand Forks, N.D., and Top Taste Bakery, Finley, N.D. Henry Stevens, president of Stevens Technical Services, Beaverton, Ore., will be a guest instructor. Other instructors are: Berglund; Brian Sorenson, NCI Technical Director; Dr. Monisha Chakraborty, Dr. Elias Elias, and Dr. Mohamed Mergoum, all of NDSU Department of Plant Sciences. U.S. Wheat Associates and USDA/FAS Cochran Fellowship Program sponsor some participants. Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern-grown crops. ###

July 20, 2004

NCI Course Looks at Wheat Quality and Blending Issues

Fargo, N.D. – Participants from Tunisia, Hungary, Kenya, and Philippines are attending the “Wheat and Flour Quality and Blending Issues” technical short course at Northern Crops Institute (NCI). The course runs from July 19 – 23.

“This course stresses the advantages that our regional hard red spring wheat can provide for blending to boost the quality of international local wheats,” said Dr. Patricia Berglund, NCI Director. “There is a strong emphasis on both wheat quality parameters and testing and the advantages of blending,” she said.

Products and quality requirements in the participants' home countries will also receive special attention. “Several of the participants are experts in quality assurance, but newer to the wheat business. This course provides the information they need to be more successful in their positions. Some participants who already know about wheat are learning more about U.S. wheat,” said Berglund.

Topics included in the course are U.S. wheat classes and varieties, flour quality factors, functionality of flour components, and wheat cleaning, tempering, and milling issues. Instructors will provide several opportunities for hands-on experience in the laboratory including baking and evaluating bread. The group will also tour North Dakota Mill, Grand Forks, N.D., and Top Taste Bakery, Finley, N.D.

Henry Stevens, president of Stevens Technical Services, Beaverton, Ore., will be a guest instructor. Other instructors are: Berglund; Brian Sorenson, NCI Technical Director; Dr. Monisha Chakraborty, Dr. Elias Elias, and Dr. Mohamed Mergoum, all of NDSU Department of Plant Sciences.

U.S. Wheat Associates and USDA/FAS Cochran Fellowship Program sponsor some participants.

Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern-grown crops.

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