The suitability of wheat and flour for its intended purpose is assessed by combination of tests. Traditionally these tests have been undertaken by lengthy chemical and rheological methods, which are labour intensive and require very experienced technicians. The majority of these tests have now been replaced by NIR using INGOT calibrations which provides the miller with data within minutes rather than hours allowing real time process improvements leading to significant cost savings.

Wheat is the only cereal grain that has the group of proteins, collectively referred to as gluten, that possess 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.

Millers may blend different wheats 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 flour together, a miller can create further variations in features such as flour colour. NIR techniques can identify these characteristics and inform the best possible blends to fit customer requirements.

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