University of Southeastern Philippines
College of Engineering
Department of Agricultural and Biosystems Engineering
ABP 322 AB Products Processing and Storage: Laboratory 2
Value Adding Processes of Wheat:
Postharvest Processes
PIO JR. M. NADONZA
BSABE 3B
ENGR. Zaldy Emanuel Esparcia
INSTRUCTOR
February 2025
Student’s Name: NADONZA, PIO JR M. Criteria Score
Lab Exercise No.: 2 Technicalities
(25)
Lab Exercise Value adding processes of Content (25)
Title: wheat
TOTAL
1.0 Overview/Background
Wheat is one of the most widely cultivated cereal crops, serving as a key raw
material for numerous food and industrial products. Its processing involves a series of
critical steps that transform raw wheat grains into value-added products such as flour,
beer, and gluten. As wheat processing continues to evolve, innovations in biotechnology
and sustainable practices further enhance product quality and environmental efficiency
(Shewry, 2020).
Post-harvest processing refers to the series of activities carried out after
harvesting to preserve quality, minimize losses, and prepare agricultural products for
storage, consumption, or further processing (FAO, 2021). Post harvest is classified into
two, primary and secondary process. Primary processes, such as cleaning, drying, and
milling, prepare raw wheat for further use, while secondary processes involve
transforming milled products into value-added goods like bread and pasta.
This laboratory activity examines the key stages of wheat value addition by
researching three common wheat products that have undergone value-adding
processes, analyzed the post-harvest processes of wheat, and distinguished between
primary and secondary post-harvest processes. Understanding these stages provides
insight into the technological advancements and techniques that enhance efficiency,
sustainability, and innovation in the wheat processing industry.
1.1 Objective
This laboratory exercise aims to enhance understanding of the post-harvest processes
of wheat by:
1. Researching different value-added products of wheat and examine its
postharvest processes.
2. Identifying the critical stages of wheat post-harvest processing.
3. Distinguishing between primary and secondary post-harvest processes.
2.0 Methodology
2.1 Location of the activity
The activity did not have a specified location since the activity is a bring
home activity. Majority of the time the laboratory was conducted at the university
campus library.
2.2 Material used
• Laptop
• Paper
• Pen
2.3 Procedure
1. Crop Selection Process – Each student was instructed to select one crop of
interest and identify three value-added products derived from it, ensuring that no
two students chose the same crop. Wheat was selected based on research and
the availability of unselected crops, as well as its status as a staple food with
numerous value-added products.
2. Wheat value added product selection – Three value added products was
selected based on its commonality, value, simplicity. The products selected are
beer, gluten, and bread.
3. Post harvest process structuring – Post harvest processes of wheat are
arranged in sequence from the first process up to the final product.
4. Distinguishing primary to secondary processes. After the organizing the
post-harvest processes all the primary and secondary processes are identified
and labeled.
3.0 Discussion
Wheat Postharvest Processes (primary and secondary) for Beer Production
Post-harvest primary and secondary processes are essential for adding value to
wheat by improving its quality, usability, and marketability. Primary processes such as
cleaning, drying, storage, and milling ensure the removal of impurities, moisture control,
pest prevention, and conversion of wheat into flour. Secondary processes further
enhance value by fortifying wheat with nutrients, processing it into baked goods, pasta,
cereals, and snacks, and utilizing it in fermentation for beer or biofuel production. These
processes increase market value, enhance food security by reducing losses, improve
nutrition through fortification, and expand market opportunities for farmers and
industries. Efficient handling and processing ensure that wheat reaches consumers in
high-quality, ready-to-use forms while maximizing economic benefits.
Table 1. Prostharvest processes of wheat beer production.
Primary processes Secondary processes
Harvesting Conditioning and Maturation
Malting Filtration
Milling Carbonation
Mashing Packaging
Lautering Labelling and Distribution
Boiling
Cooling
Fermentation
Primary prosses
1. Harvesting – Harvesting is the collection, cleaning, and drying wheat that is
used for further processing. Harvesting includes, reaping, threshing, cleaning,
transporting, drying, and sorting.
2. Malting – Malt is a germinated and dried cereal grain that contains enzymes to
convert starches into fermentable sugars. Malting is used for further processing
beer production.
3. Milling – Milling is grinding malted wheat into grits to break the grain’s outer husk
and expose the starches inside. This step is crucial as it allows for efficient
extraction of fermentable sugars during mashing. Proper milling ensures an
optimal balance between fine and coarse particles, preventing lautering issues
while maximizing sugar conversion for fermentation.
4. Mashing - is the process of mixing milled malt (grist) with hot water to activate
enzymes that break down starches into fermentable sugars. This step occurs in a
mash tun and typically involves controlled temperature rests to optimize enzyme
activity, ensuring efficient sugar extraction for fermentation.
5. Lautering - where the wort (the sweet liquid extracted from mashing) is
separated from the solid grain husks and other residual materials. This occurs in
a vessel called a lauter tun, which has a false bottom or a slotted plate that
allows the liquid to pass through while retaining the solid particles.
6. Boiling - This step sterilizes the wort and allows for the addition of hops, which
contribute bitterness, flavor, and aroma to the beer. Boiling also evaporates
undesirable compounds, such as volatile compounds, and concentrates the wort,
preparing it for fermentation.
7. Fermentation - the process where yeast is added to the cooled wort, and it
converts the fermentable sugars in the wort into alcohol and carbon dioxide.
During fermentation, yeast also produces various flavor compounds, influencing
the beer’s taste and aroma.
Secondary processes
1. Conditioning and Maturation - Aging process that occurs after fermentation,
where the beer is allowed to develop its full flavor, clarity, and carbonation.
2. Filtration - The process of removing solid particles, yeast, and other suspended
materials from the beer to improve its clarity and stability. This step typically
occurs after fermentation and conditioning to ensure the beer is visually clear and
free of any unwanted sediments.
3. Carbonation - the process of dissolving carbon dioxide (CO₂) into the beer to
create bubbles and achieve the desired level of fizziness. This can occur
naturally during fermentation, as yeast produces CO₂ as a byproduct, or
artificially by injecting CO₂ into the beer before packaging. Proper carbonation
enhances the beer’s mouthfeel, aroma, and overall drinking experience, making
it refreshing and balanced.
4. Packaging and marketing. - The final step of preparing the beer for distribution
and sale. After conditioning, maturation, filtration, and carbonation, the beer is
transferred into containers such as bottles, cans, or kegs. Packaging not only
protects the beer from contamination and light, but it also serves as a way to
market and label the product. Proper packaging ensures the beer maintains its
quality, flavor, and carbonation until it reaches the consumer.
Figure 1. Schematic of beer production
Wheat Postharvest Processes (Primary and Secondary) for Gluten Production
The primary and secondary post-harvest processes for gluten production are
crucial for enhancing wheat’s potential as a high-value ingredient. Primary processes,
such as cleaning, drying, and milling, prepare the wheat by removing impurities,
controlling moisture, and creating a consistent flour base for gluten extraction.
Secondary processes focus on isolating and refining the gluten, typically through a
washing or mechanical separation technique, to concentrate the protein for use in food
products like bread, pasta, and meat substitutes. These processes not only boost the
market value of gluten but also improve its texture and functionality in various culinary
applications. By efficiently processing wheat into gluten, these methods maximize the
economic benefits and expand opportunities for the food industry.
Table 2. Postharvest processes of wheat for gluten production
Primary processes Secondary processes
Cleaning Drying
Milling Grinding and Sieving
Flour Sifting Modification
Hydration Packaging and distribution.
Gluten extraction
Primary Processes
1. Cleaning - Removing impurities (stones, dust, chaff) from raw wheat.
2. Milling - Grinding wheat into flour while separating the bran, germ, and
endosperm.
3. Flour Sifting - Refining flour into different grades based on particle size.
4. Hydration - Mixing flour with water to form a dough, which activates gluten
proteins (gliadin and glutenin).
5. Gluten extraction - Using mechanical kneading and water rinsing to separate
gluten from starch (wet processing method).
Secondary processes
1. Drying - Drying the wet gluten to form powdered vital wheat gluten.
2. Grinding and Packaging - Crushing dried gluten into a fine powder for storage
and distribution.
3. Modification - Sometimes enzymes or heat treatments are applied to modify
gluten properties for specific food applications.
4. Incorporation into the products - Gluten is then used in baking, meat
alternatives (seitan), pasta, and food stabilizers.
Figure 2. Schematic diagram for gluten production.
Post-harvest processes are essential for maintaining or improving the quality of
crop products, ultimately increasing profitability while minimizing losses. Proper
handling and processing after harvest not only extend the shelf life of agricultural
products but also enhance their market value through value addition. By implementing
effective post-harvest techniques, producers can reduce waste, improve product quality,
and meet consumer demands, leading to greater economic benefits.
Documentation
Reference
GoodMills. (n.d.). Flour production: Process, evolution, and perspectives. Retrieved
from https://www.goodmills.com/flour-production-process-evolution-and-perspectives/
Păcularu-Burada, B., Farris, S., Rantsiou, K., & Cocolin, L. (2021). Wheat and wheat-
based products: An opportunity to use lactic acid bacteria as biopreservatives. Scientia
Horticulturae, 283, 110031. https://doi.org/10.1016/j.scienta.2020.110031
Shewry, P. R. (2020). Wheat: A crop foundation for global food security. In P. R. Shewry
& S. J. Hey (Eds.), Wheat: An exceptional crop (pp. 1–17). Springer.
https://doi.org/10.1007/978-3-030-34163-3_1
Food and Agriculture Organization. (2021). Post-harvest management and value
addition. https://www.fao.org do you wanna build a snowman? Rawr!
