Grain and food quality testing

This page lists the key grain quality tests AEGIC offers. Our grain experts can advise which tests would best suit your needs. Please don’t hesitate to get in contact with any questions.

Perth: (08) 6168 9900

Sydney: (02) 8025 3200

Montage showing wheat testing equipment and loaves of bread against a checkerboard background. The loaves have numbers written on them.

Grain receival standards

  • Test weight
  • Thousand kernel weight
  • Grain hardness
  • Moisture and protein
  • (classical and NIR)
  • Falling number
  • Screenings
  • Wet gluten
  • Visual assessment

Flour quality & dough rheology

  • Flour milling
  • Test milling — multiple extraction rates available
  • Flour protein, ash and colour
  • Farinograph — water absorption, development time, stability, extensibility and all other parameters
  • Dough strength
  • Extensograph — extensibility and maximum resistance
  • Glutomatic
  • AlveoLab
  • MixoLab
  • SRC
  • Rheo F4
  • Rapid Visco Analyser (RVA)

End products

  • Baking — straight dough, rapid dough, sponge and dough, scones, cakes, steamed products and flat bread
  • Noodle quality evaluation — fresh, dried, instant
  • Noodle sensory — white salted noodles (WSN) (e.g. udon); yellow alkaline noodles (YAN), (e.g. ramen)
  • Shelf life testing – quality-based
  • Whole grain authenticity
Montage of images showing a container of barley, laboratory tests using flasks, with filter paper in the top and a man loading barley into a machine

Physical analysis

  • Hectolitre weight
  • Screenings
  • Minolta L
  • Grain brightness
  • Grain weights
  • Grain quality
  • Grain hardness
  • Germinative energy
  • Image analysis

Grain quality

  • Grain protein
  • Malt protein
  • Soluble protein (wort)
  • Rapid Visco Analyser (RVA)

Malt quality

  • Micromalting
  • Malt extract
  • Diastatic power
  • Fermentability
  • Malt enzymes
  • Friability
  • Wort beta-glucan
  • Wort free amino nitrogen
  • Dimethyl sulphide precursor

NIR

  • Grain and malt quality
Montage of images showing oats being poured into a machine, two scientists checking oats on a tray and a tray of oats in an oven

Physical analysis

  • Hectolitre weight
  • Screenings/sieving
  • Hay yields
  • Hay stem diameter
  • Minolta grain colour

Grain and hay

  • Oil, protein, beta glucan, groat percentage
  • Flour swelling volume
  • Rapid Visco Analyser (RVA)
  • Hull lignin
  • Milling yield
  • Free groat determination
  • NIR (protein, oil, colour and groat percentage) and feed (digestibility)
  • Acid Detergent Fibre (ADF) and dry matter (DM)
Montage of images showing woman holding test tube up, man holding bread dough up to the light and a woman spooning grains into a jar

AEGIC Sydney is one of the most experienced continuously accredited laboratories in the world.

  • Grain quality testing
  • NATA accredited since 1952
  • Industry leader in dietary fibre analysis
  • Nutrition Information Panel Testing
  • Raw materials analysis
  • Dough Rheology
  • Analytical and technical consultancy
  • Whole grain authenticity

Please click here for AEGIC Terms & Conditions