Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG

1. This publication was produced with financial assistance provided under the United States Department of Agriculture
Market Access Program as authorized under Section 203 of the Agricultural Trade Act of 1978 and amended.
2. Disclaimer: The information in this publication was developed by the Wheat Marketing Center, Inc.; Kansas State
University, Department of Grain Science and Industry, International Grains Program; and the Northern Crops Institute
with the support of the North American Export Grain Association. The accuracy of the information reported and interpreted
is not guaranteed. All contents are subject to correction and revision. WMC, K-State, NCI, and NAEGA disclaim
any responsibility whatsoever for the use of the information contained herein.
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discriminate on the basis of race, color, national origin, sex, age, religion, or disability.
Brand names appearing in this publication are for product identification purposes only. No endorsement is intended,
nor is criticism implied of similar products not mentioned.
Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case credit
Wheat Marketing Center, Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality, Version 2,
Kansas State University, September 2008.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8
and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture
Cooperating, Fred A. Cholick, Director.