The current quality standard for wheat is based on its bulk density, measured in mass per hectolitre. This does not however give any indication of the dough properties or processing qualities of the wheat concerned. Wet gluten content analyses allow farmers to assess their wheat’s quality and rate this quality with reference to that produced on comparable holdings. Inferior qualities can thus be recognized and targeted measures taken to make improvements.
Representative samples of the annual harvest are taken directly from the combine harvester and are analysed for the most significant quality parameters. Weaknesses in the production are highlighted and the ratio of wet gluten to total protein content is calculated.
