Wheat is the only cereal grain that has the group of proteins, collectively referred to as Gluten, that posses the unique characteristics, when mixed with water, of forming an elastic mass capable of being stretched or extended. It is this feature that allows wheat flour to be formed into dough, which can be expanded and baked to produce bread-type products.
Most wheat purchasing contracts will specify single varieties of wheat, as this is the most important element in determining end use performance. In some countries the wheat is grouped into varieties based upon their end use characteristics. A buyer will import wheat from several different countries in order to achieve their desired flour characteristics.
Millers may blend different wheat's prior to milling in order to achieve a specific grist. However, they may also blend different flours in order to produce the product required by their customers. By blending together the many different flour streams produced by the mill, a miller can create further variations in features such as flour colour.
The suitability of wheat and flour for its intended purpose is assessed by combination of tests. Traditionally these test have been undertaken by lengthy chemical and rheological methods, which are labour intensive and require very experienced technicians. A majority of these tests have now been replaced by NIR using INGOT calibrations. NIR provides the miller with data within minutes rather than hours allowing real time process improvements leading to significant cost savings.