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To bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.

Purpose We aimed to investigate the spatial O 3 indices (SOMO35: annual sum of maximum daily 8-h ozone means over 35 ppb, AOT40: the accumulated exposure over an hourly threshold of 40 ppb during daylight hours between 8:00 and 20:00 in the growing seasons of plants) in Tehran (2019-2020). Methods The data of ambient O 3 concentrations, measured at twenty-three regulatory ambient air quality monitoring stations (AQMSs) in Tehran, were obtained. Results The annual mean O 3 concentrations were found to be 15.8-25.7 ppb; the highest and lowest annual mean concentration of ambient O 3 were observed in Shahrdari 22 and Shahr-e-Rey stations, respectively. Spatial distribution of exposure to O 3 across Tehran was in the range of 1.36-1.64; the highest O 3 concentrations were observed in the northern, west and south-western parts of Tehran, while the central and south areas of Tehran city experienced low to moderate concentrations. The indices of SOMO35, AOT40f and AOT40v across AQMSs in Tehran was in the range of 1830-6437 ppb. Days, 10,613-39,505 ppb.h and 4979-16,804 ppb.h, respectively. For Tehran city, the indices of SOMO35 and AOT40f were 4138 ppb. days and 27,556 ppb.h respectively.Our results revealed that the value of SOMO35 across AQMSs of Tehran was higher than the recommended target value of 3000 ppb. days. Conclusions To reduce O 3 pollution and its effects on both human and plants health, the governmental organizations should take appropriate sustainable control policies.

The amount of free amino and organic acids produced in 25-hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short-time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentation.