Miller Magazine Issue 137 May 2021

90 ARTICLE MILLER / may 2021 20 million tons of personal wheat milling with 20 years of data. It can be observed from this data that wheat quality parameters (ie. moisture, protein, test weight, falling # and screening) and flour quality pa- rameters (ie. protein, wet gluten, gluten index, wa- ter absorption and stability) are quite different form each other due to different growing conditions (ie. soil, climate and harvesting techniques) as well as the varieties used (same variety behaves differently under different soil and climate conditions). About the author Dr. Irfan Hashmi is a UAE-based world-renowned food scientist. He is at present working as Chief Technical Officer” with Essa Al-Ghurair Investment. He has over 30 years of working experience at se- nior level positions in the Middle East, USA & Aus- tralia in processing and quality in the fields of Milling, Oilseed crushing & refining; Pasta & Noodles; Bak- eries & Biscuit Industries; ISO/HACCP/Food Safety; Grist Management & Harvest surveillance; Innova- tion & R&D; Premixes/ enzymes; Health based prod- ucts and Flour & Oil Fortification. Dr. Hashmi has maintained a high profiled relationship within the core business industry in Australia, North America, Europe, South East Asia, Sub-Continent, Middle East & Africa and demonstrated cost saving modules by commercially advantageous recommendations. He was instrumental in setting up the initial wheat specification in Pakistan during the nine- ties. He was invited by the US Wheat Associates, American Soybean Association & Food Forti- fication Initiative to present technical papers, lectures, training programs, conduct ongoing research & share technical protocols with cus- tomers. Dr. Hashmi is an Australian citizen and speaks English, Urdu, Hindi, Punjabi and Arabic. Table-2 Flours around the world