Wheat are some varieties

Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Hard White, and Soft White The two main types of wheat are common wheat or Triticum aestivum vulgare and durum wheat or Triticum turgidum durum. Wheat is a grain that is high in carbohydrates, protein, fiber, minerals, and antioxidants. Wheat products include wheat germ, spelt, couscous, bulgur, and wheat starch

Milling wheat

11% minimum protein, 12% maximum moisture content, 3% maximum damaged kernels, 2% maximum foreign material, 9.5% minimum gluten, 24% minimum wet gluten, 4.0% maximum total damaged kernels, 5.0% maximum shrunken and broken kernels, 5.0% maximum total defects, 2.0% maximum total other classes, 0.7% maximum foreign material, 1.5% maximum dockage, 58 lbs per bushel test weight, 80% minimum vitreous amber kernels 10.5% minimum protein, 14% maximum moisture, 1.5% maximum foreign matter, 1.0% maximum heat damaged kernels, 2.0% maximum total damaged kernels, 0.2% maximum smutty kernels, 0.5% maximum weevil kernels Hard wheat flours had a higher volume fraction of particles ranging above 120 μm at elevated temperature. Our results suggest that the difference in size of single particles and starch–protein aggregates, when comparin soft and hard wheat flour, is due to the strength of starch–protein interactions

Wheat Specifications

Test weight: 77 kg/hl minimum Protein (dmb): 11.5% minimum Moisture: 12% maximum Foreign matter (non-edible): 2% maximum Foreign matter (edible): 3% maximum Wet Gluten: 26% minimum Falling number: 275 per sec minimum Shrunken & broken kernels: 3% maximum Damaged grain: 2% maximum Net protein level of 9.15%–10.27% Total fats of 2.15%–2.55% Dietary fibers of 1.72%–1.85% Potassium of 77.65×10−6–84.25×10−6 Sodium ions concentration of 7.70×10−6–35.90×10−6 Phosphorus of 0.24×10−6–0.84×10−6 Ash of 1.44%–2.10% Thousand grain mass (TGM) of 31.108–43.602 g Moisture contents of 8.38%–9.67%

Russian

Specific weight 76kg/hl min. Moisture content 13.5% max. (ICC method nr 110) Protein content 11,5% min. (N x 5.7 on dry bases) (ICC method Nr. 105) Foreign matter 1.5% max. Shrunken and broken grains 3% max. Damaged grains 2% max. Heat damaged grains 0.5% max. Sprouted grains 1% max. Impurities of animal origin, incl. dead insects 0.1% max. Inorganic extraneous matter (stones, dust…)0.5% max. Ergot 0.05% max. Toxic or harmful grains 0.1% max. Zeleny index Min. 20 (ICC method Nr. 116 & 118) Hagberg falling number Min. 220, (ICC method Nr. 107) Presence of Datura seeds and other toxic seeds or traces of tropane alkaloids Nil Aflatoxin total 4 microgram/kg max. Ochratoxin 5 microgram/kg max. Deoxynivalenol (Vomitoxin)1250 microgram/kg max. Flour quality :The flour made from the grain must be machineable, workable and not sticky

wheat particle size

The average particle size of hard wheat whole flours is 384–795 µm, while soft wheat whole flours range from 455–2361 µm. The particle size index (PSI) for hard wheat is 45–55,while medium hard is 56–62, and soft wheat is 63–70