Wheat quality refers to the performance of grain to meet the requirements of its use in flour milling, breads, noodles, cereals, pasta or animal feed. Quality is determined by the genetic attributes of the variety grown and the environmental conditions during crop growth.
Whether wheat is used in flour milling, breads, noodles, cereals, pasta or animal feed, the quality of Australian wheat varieties must first be determined through a classification process to ensure every variety of wheat in a class meets the requirements needed for specific use.
Quality is determined by the genetic attributes of the wheat variety grown, which is assessed by Wheat Quality Australia’s Variety Classification Panel. Quality is also assessed based on the environmental conditions wheat is grown in, which is why there are Classification Zones and why physical attributes and defects are measured at receival.