Wheat is a cereal grain primarily grown for human food products,
however a sizable amount is used in the feed industry. It contains
slightly more protein and lysine but a similar energy value to that of
corn. The feeding value performs slightly better than corn when fed in
limited amounts. Avoid over processing because wheat has a tendency to
flour and form small fine particles. Over processing will also reduce
palatability and lead to consumption and handling problems. While wheat
improves pellet quality, the nonstarch polysaccharide (NSP) content may
limit inclusion rate in poultry diets unless using enzymes.
Wheat grade requirement
Hard Red Spring:
Hard, brownish, high protein wheat used for bread and hard baked goods. Bread Flour and high gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange.
Hard Red Winter:
Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded by the Kansas City Board of Trade.
Hard White:
Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing.
Soft White:
Soft, light colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
Soft Red Winter:
Soft, low protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded by the Chicago Board of Trade.
Durum, very hard, translucent, light colored grain used to make semolina flour for pasta.
Grades and grade
requirements for wheat.
(a) Grades and grade requirements
for all classes of wheat, except Mixed wheat.
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Grading factors
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Grades U.S. Nos.
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1
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2
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3
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4
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5
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Minimum
pound limits of:
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Test weight per
bushel
Hard Red Spring wheat
or White Club wheat
All other classes and
subclasses
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58.
0
60.0
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57.0
58.0
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55.0
56.0
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53.0
54.0
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50.0
51.0
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Maximum
percent limits of:
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Defects:
Damaged kernels
Heat (part of total)
Total
Foreign material
Shrunken and broken
kernels
Total 1/
Wheat of other
classes: 2/
Contrasting classes
Total 3/
Stones
|
0.2
2.0
0.4
3.0
3.0
1.0
3.0
0.1
|
0.2
4.0
0.7
5.0
5.0
2.0
5.0
0.1
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0.5
7.0
1.3
8.0
8.0
3.0
10.0
0.1
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1.0
10.0
3.0
12.0
12.0
10.0
10.0
0.1
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3.0
15.0
5.0
20.0
20.0
10.0
10.0
0.1
|
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Maximum
count limits of:
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Other material in one
kilogram:
Animal filth
Castor beans
Crotalaria seeds
Glass
Stones
Unknown foreign
substances
Total 4/
Insect-damaged
kernels in 100 grams
|
1
1
2
0
3
3
4
31
|
1
1
2
0
3
3
4
31
|
1
1
2
0
3
3
4
31
|
1
1
2
0
3
3
4
31
|
1
1
2
0
3
3
4
31
|
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U.S. Sample grade is
Wheat that:
(a) Does not meet the
requirements for U.S. Nos. 1, 2, 3, 4, or 5; or
(b) Has a musty,
sour, or commercially objectionable foreign odor (except smut or garlic odor)
or
(c) Is heating or of
distinctly low quality.
__________
1/ Includes damaged
kernels (total), foreign material, shrunken and broken kernels.
2/ Unclassed wheat of
any grade may contain not more than 10.0 percent of wheat of other classes.
3/ Includes
contrasting classes.
4/ Includes any
combination of animal filth, castor beans, crotalaria seeds, glass, stones,
or unknown foreign
substance.
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