Variety traits

Test Weight of Soft Wheat

Triticum aestivum L.

The test weight of soft wheat characterizes its bulk density, measured in grams per liter, and is a key indicator of grain plumpness and grade.

In the reference 185 varieties crop Bread wheat, where this is mentioned in the description.

For soft wheat, test weight serves as an indicator of the degree of completion of starch and protein synthesis processes. High test weight values indicate a higher endosperm content relative to the outer layers, which directly determines the potential flour extraction rate during milling.

This metric is used for grain classification upon intake: soft wheat of classes 1–2 is typically characterized by values above 750–775 g/l, class 3 by at least 730 g/l, and class 4 by 710 g/l or higher. Values below 775 g/l are often grounds for price discounts.

Test weight values for soft wheat are significantly influenced by maturation conditions: drought, dry winds, and frosts decrease grain density. High humidity, which causes swelling and reduces flowability, as well as the presence of foreign impurities, also have a negative impact.

General information about the subject — on the page Test weight.

Sources8

Varieties of Bread wheat mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.