S ection five is intended to be a brief overview of laboratory product tests for wheat products from different parts of the world.
Wheat, which is often thought of as the staff of life, is enjoyed by consumers throughout the world in a wide variety of forms; for example, breads are consumed as pan bread, hearth bread, or flat bread. Steamed breads are made by steaming the dough pieces rather than baking. Cookies are commonly eaten in a number of countries under a variety of names, including biscuits. Noodle products may be extruded or sheeted and are available in numerous shapes, textures, and colors. Sponge cake is a common confectionery item in many countries.
The finished product formulations and processes described in this section are laboratory testing protocols used to evaluate flour quality. They are model systems that may be used to predict commercial production for common uses of wheat flour worldwide. While standard protocols are available, each wheat and flour quality laboratory may develop its own finished product procedures specific to customer requirements in diverse markets.