Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality Version 2
provides an introduction to the analysis of wheat and flour in a clear and concise format. Basic information is presented on standardized testing procedures for wheat and flour quality characteristics
as well as dough properties. Results from these tests are explained and applied to processing performance an product quality. Laboratory testing of a variety of wheat-based finished products is also
included. The finished product formulations and processes described are laboratory testing protocols
that are used to evaluate flour quality. They are model systems that may be used to predict commercial production for common uses of wheat flour worldwide.
This publication is is the result of a USDA Market Access Program grant made available to the
International Grains Program at Kansas State University, in cooperation with the Wheat Marketing
Center, Inc. and the Northern Crops Institute by the Market Access Program (MAP) Committee of
the North American Export Grain Association (NAEGA).