Wheat: classification, quality and applications / Articles

Wheat (Triticum) is a genus of herbaceous plants in the grass family, whose grain is one of the most important food crops in the world. It is a strategic commodity that underpins global food security and provides the world's population with essential sources of carbohydrates and plant protein. Wheat is cultivated on almost all continents, from the southern steppes to northern regions, and serves as a raw material for the production of bread, pasta, groats, confectionery, as well as feed and industrial products.

Chemical Nature and Grain Composition

A wheat grain consists of three main parts: the bran (about 14–16%), the endosperm (about 80–84%) and the germ (about 2–3%). The chemical composition of the grain depends on the variety, growing conditions and degree of maturity. On average, 100 g of wheat grain contains: carbohydrates — 60–75% (mainly starch), proteins — 10–15%, fats — 1.5–2.5%, fibre — 2–3%, minerals — 1.5–2%. Wheat proteins are represented by albumins, globulins, gliadins and glutenins. It is gliadin and glutenin that, when interacting with water, form gluten — an elastic protein mass that determines the baking properties of flour. The gluten content is one of the most important indicators of wheat quality.

Classification, Types and Classes

In Russia and CIS countries, wheat classification is regulated by GOST 9353-2016 "Wheat. Specifications". Depending on botanical characteristics and grain colour, six types of wheat are distinguished:

Type I — soft spring red-grain wheat.
Type II — durum spring wheat.
Type III — soft spring white-grain wheat.
Type IV — soft winter red-grain wheat.
Type V — soft winter white-grain wheat.
Type VI — durum winter wheat.

Types I and IV have four subtypes each, types II and III have two subtypes each (depending on colour and total vitreousness). Types V and VI have no subtypes. Each type and subtype is characterised by stable natural features that are taken into account when forming commercial lots.

By grain quality, GOST 9353-2016 divides wheat into five classes. The class is determined by the worst value of one of the quality indicators. Soft and durum wheat of classes 1–4 is intended for food purposes, class 5 — for non-food (feed) purposes.

Key Quality Indicators

Wheat quality is assessed by a set of physicochemical and technological indicators standardised by the relevant standards.

Mass fraction of wet gluten: for classes 1 and 2 — not less than 32%, for class 3 — not less than 28%, for class 4 — not less than 18% (for soft wheat). For durum wheat, the requirements are somewhat lower: classes 1 and 2 — not less than 28%, class 3 — 22%, class 4 — 18%.
Gluten quality (IDK group): for food classes — not lower than group II.
Vitreousness: for durum wheat of classes 1 and 2 — not less than 85%, for class 3 — not less than 70%. For soft wheat, this indicator is not decisive but is taken into account in subtyping.
Test weight (bulk density): for soft wheat of classes 1–3 — not less than 750 g/L, for class 4 — not less than 710 g/L. For durum wheat of classes 1–2 — not less than 770 g/L, class 3 — 745 g/L, class 4 — 710 g/L.
Falling number: characterises alpha-amylase activity and the degree of grain sprouting. For food grain, it is standardised in the range from 150 to 400 seconds.
Moisture content: for harvested grain — not more than 19%, for delivered grain — usually not more than 14–15% depending on the class.
Foreign matter and grain impurities: strictly standardised; the content of damaged and sprouted grains is limited.

Production and Processing Technology

Wheat cultivation includes soil preparation, sowing, crop care, harvesting and post-harvest handling. Depending on the sowing time, spring and winter wheat are distinguished. Winter varieties are sown in autumn, overwinter under snow and mature earlier than spring varieties, ensuring higher yields. Spring varieties are sown in spring and are the basis of production in regions with severe winters.

After harvesting, the grain is cleaned, dried and sorted. Further processing of wheat is carried out in several directions:

Flour milling: grinding grain into flour of various grades (highest, first, second grade, wholemeal). At least 75% of food grain is directed to flour production.
Groats production: production of wheat groats (Poltavskaya, Artek).
Pasta production: use of durum wheat for high-quality pasta products.
Bakery and confectionery production: baking bread, rolls and confectionery.
Feed production: use of feed grain (class 5) and bran for animal feed.
Deep processing: production of starch, gluten, glucose-fructose syrups, food alcohol and bioethanol.

Applications

Food consumption. The main use of wheat is the production of flour and bakery products, which form the dietary base for most of the world's population. Durum wheat varieties are used for high-quality pasta, as well as bread that does not stale for a long time and contains more fibre and plant protein.

Feed production. Class 5 wheat and by-products of processing (bran, flour dust) are used as concentrated feed for farm animals and poultry.

Industrial processing. Wheat serves as a raw material for the production of starch, gluten, alcohol, biofuels and other deep-processing products. In North America and Europe, wheat is one of the main feedstocks for bioethanol production.

Seed production. Grain of the highest classes and varieties is used for sowing and obtaining seed material.

Safety and Storage

Wheat is a combustible material, but the main risk during storage is associated not with fire but with biological processes. Grain is hygroscopic: when moisture rises above 14–15%, respiration, mould growth and accumulation of mycotoxins (including aflatoxins and deoxynivalenol) are activated. Storage is carried out in dry, well-ventilated grain stores (elevators, flat stores) at controlled temperature and humidity. Regular monitoring of pest infestation (granary weevil, mites) and active ventilation must be ensured. When working with grain dust, respirators are recommended.

Market and Trends

The global wheat market is one of the largest and most volatile agricultural markets. According to USDA forecasts, global wheat production in the 2026/27 marketing year is estimated at 819.1 million tonnes, which is 24.8 million tonnes below the record level of the previous season. The decline in production is mainly concentrated in exporting countries: the USA, the EU, Argentina, Australia, Canada and Russia. Despite this, Russia remains the world's largest wheat exporter with projected shipments of 47.0 million tonnes. Global wheat trade is forecast at 214.1 million tonnes.

Key industry trends include growing demand for durum wheat for the pasta industry, the development of deep grain processing (starch, gluten, biofuels), tightening requirements for grain quality and safety, and the digitalisation of logistics and stock control. Producers and traders with access to quality grain and developed storage infrastructure occupy stable competitive positions.

Conclusion

Wheat remains a fundamental crop of global agriculture and the food industry. Understanding the classification according to GOST 9353-2016, key quality indicators (gluten, vitreousness, test weight, falling number) and processing directions is the basis for competent selection of grain for specific purposes — from baking to industrial processing and feed production. Organising wheat supplies, including the selection of classes and quality control, requires an individual approach.