Each of the cultivated species of wheat has distinct physical properties and nutritional value. Factors such as kernel (seed) size and protein content influence its baking characteristics and thus its use in certain foods. There are two major wheat groups: hard wheats and soft wheats. Hard wheats tend to be brown in color and have smaller kernels that contain high protein levels. Flours made from wheat grain with high protein content (from 12 to 16 percent) are generally better for making bread. Soft wheats, which are generally lighter in color and lower in protein content, are often used to make pastries, pie crusts, cookies, and cakes.

Food industry workers process grains such as wheat into finished goods that are sold in markets, served in restaurants, and distributed around the world. Quality control and assurance is a vital part of that process. As in many other industries, as food manufacturing becomes increasingly automated, quality control measures are being integrated directly into the production process. Today, companies employ their own team of inspectors, testers, sorters, samplers, and weighers to ensure established quality standards are met. Specialized technology supports this function. For example, texture and crumb grain characteristics are two major quality attributes of bread products. Instruments specifically designed to measure textural properties are now common in the industry.

As agricultural shipments leave and enter the country, independent inspectors ensure the quality of the shipments. Official grain standards are used to describe the physical properties and varietal purity of wheat and other grains at the time of inspection. Grade, class, and condition are reported on official certificates based on factors that include test weight per bushel and the amount of damaged kernels and foreign materials per a given weight. The grade that a shipment is issued (U.S. Nos. 1 to 5) reflects all of these factors. The certificate may also contain information on conditions that do not factor into the grade, including moisture content.

To safeguard public health, the U.S. Department of Agriculture (USDA) has a special food safety and inspection branch that oversees all aspects of food manufacturing. In response to recent public health scares, including bacterial contamination found in meats and produce, their services have been supplemented by additional food safety monitoring and response programs.

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