Moisture Content: The maximum moisture content is usually set to prevent spoilage and maintain quality.
Test Weight: This measures the weight per unit volume and indicates the density and plumpness of the kernels.
Foreign Matter: The maximum allowable amount of impurities like dirt, stones, and other grains is specified.
Damaged Kernels: The percentage of damaged kernels is limited to ensure the integrity of the grain.
Protein Content: The protein content is crucial for bread-making and other applications. Higher protein content generally leads to stronger dough.
Gluten Quality: The quality of the gluten, a protein complex, affects the bread-making properties of wheat.
