Wheat Evaluation Process – Wheat Evaluation For Grade

Wheat evaluation in the United States is undertaken to ensure general
standards of acceptance in flour or semolina production. Many factors are used
to determine the wheat class and grade. Physical attributes including colour, shape
and hardness determine the class of wheat and the inclusion of contrasting wheat
classes. The presence of dockage, foreign material and damaged kernels attests to
the overall wheat quality. Test weight provides an indication of kernel
soundness and suitability for milling. While factors determining wheat grade
are important, they do not completely describe wheat quality.
Wheat quality factors not included in the grading system are critically important to grain storage and milling and baking performance. Moisture and protein content are among the most obvious of these characteristics. Maintaining wheat quality depends on monitoring and controlling moisture content in a safe range. Protein level is often a key characteristic in selection by the miller for t…
Wheat quality factors not included in the grading system are critically important to grain storage and milling and baking performance. Moisture and protein content are among the most obvious of these characteristics. Maintaining wheat quality depends on monitoring and controlling moisture content in a safe range. Protein level is often a key characteristic in selection by the miller for t…