Page 7 - Maize Mill Products - Catalog DEM Kulpin

Wheat is primarily used for the production
of bread and today it feeds around 70% of the
world population. Caloric value of wheat bread
is 2000-2250 calories and it is characterised by
a high content of proteins (16-17%), carbohy- 7 7
drates (77-78%), fat (1.2-1.5%) and good digest-
ibility. The most important indicator of wheat
quality is the quality of proteins in the grain. The
content of proteins in the grain taken as the in-
ternational standard for wheat is 13.5%.
However, the protein content varies signifi-
cantly depending on the region where wheat is
grown and manured. Wheat grown in the south
and the east has a higher content of proteins
than the one grown in western and eastern
regions. Wheat bread is very rich in B complex
vitamins (B1, B2, PP, etc.) and it also contains cal-
cium, phosphorus, and iron compounds which
are important for human nutrition.

Based on the percentage of grind, the fol-
lowing are present on the market:
• White wheat flour type 400 and 500)
• Semi-dark wheat flour type 700 and 850
• Black wheat flour type 1100 and 1600
• Whole grain wheat flour
• Specific-purpose flour