Perspectives on Wheat Quality: Why Does the Definition Keep Changing?
A. D. Bettge (1) and S. M. Finnie (2). (1) USDA-ARS Western Wheat Quality Lab, Pullman, WA, U.S.A. (2) Katholieke Universiteit Leuven, Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre, Heverlee, Belgium. Cereal Foods World 55(3):128-131.
Achieving quality, especially in wheat, is difficult at the best of times. Quality is an elusive goal in science generally and in cereal chemistry in particular. Science concerns itself with concrete, quantitative information—measurements of amounts, weights, and performance. But “quality” is an elusive and malleable concept that defies exact definition because it essentially comes down to people’s perception. Quality is what people determine the sum of traits to be; there is no right or wrong, just degrees to which complex attributes are perceived in their totality. And because people differ in their perceptions, individually and culturally, obtaining a single definition of quality is nearly impossible.