Wheat and Milling Tests
Section 3 - Wheat and Milling Tests
Section three is a review of the most common physical and chemical tests used to determine wheat quality. The wheat and flour tests described in this section are standardized testing procedures commonly used for quality control purposes.
Results from these tests have a direct relationship to finished product quality. Wheat and flour specifications are communications between buyers and sellers. These specifications are requirements for particular wheat and flour characteristics. To meet these specifications, wheat and flour quality testing is necessary. Specifications for moisture content, ash content, protein content, and falling number are determined with basic tests. The laboratory milling test is used to evaluate the milling performance of wheat and to produce flour for other laboratory tests.
Results from these tests have a direct relationship to finished product quality. Wheat and flour specifications are communications between buyers and sellers. These specifications are requirements for particular wheat and flour characteristics. To meet these specifications, wheat and flour quality testing is necessary. Specifications for moisture content, ash content, protein content, and falling number are determined with basic tests. The laboratory milling test is used to evaluate the milling performance of wheat and to produce flour for other laboratory tests.
