If the gluten content is low, wheat varieties are called “soft” or “weak” and if they have a high gluten content, they are called “hard” or “strong” Hard flour is high in gluten, with a gluten content of 12 to 14 percent, and its dough has elastic durability that maintains its shape well until it is cooked. Soft flour is relatively low in gluten and thus results in a smoother, crumbly textured loaf. Soft flour is typically classified into the lowest gluten cake flour and pastry flour with slightly more gluten than cake flour.
Kisan Food processing takes many different forms. Some foods require little or no processing, like an apple that can be picked from the tree and eaten immediately. Others are inedible unless they undergo some type of processing.
Meat, seafood and poultry are gathered from slaughtered animals. From trees, grasses and shrubs, people can gather food raw materials such as grains, seeds and nuts that often have high levels of fiber and proteins. Fruits, fungi and vegetables are gathered from fields, caves and trees; have high vitamin contents; and tend to be either sweet or somewhat bitter. Dairy milk comes from many mammals, such as cows and goats, while eggs come from birds such as chickens and ducks.
Kisan Food processing methods fall into Four categories:
Primary food processing is the process of turning raw agricultural products into foods that can be consumed.
Tertiary Food Processing
Tertiary food processing is the large-scale manufacturing of ready-to-eat foods, like frozen pizzas.
Secondary Food Processing
Secondary food processing is the process of using ingredients produced through primary food processing.
Preservation and Processing
Food preservation is a key part of food processing. Preserving food is a form of processing it, and many other forms.