Wheat flour is a major commodity produced from domestic raw materials with wide use in the food industry. The quality of food wheat predetermines the characteristics of all mill products and varies depending on external conditions, especially the harvest year. Monitoring of quality characteristics according to final use is conditioned by accuracy of determination and technical solution, especially by speed of operational tests. The development of new methods and equivalent laboratory techniques is directed towards the non-destructive principle and the ability to multiple detection of quality features from one determination. The above assumptions are fulfilled by the use of instruments based on NIR spectra analysis. A new method for describing the individual components of wheat flour is the SRC profile, which allows the evaluation of both protein and carbohydrate components.
