Grain Quality

Determination of:

moisture
volume weight called “hectolitre weight” – part 2: Practical method
sedimentation test – Zeleny test
falling number
wet gluten content and quality (gluten index according to Perten) in meal and wheat flour
non-stickiness and suitability for machine workability
water absorption and rheological properties using a farinograph
content of admixtures and impurities
deoxynivalenol content (RIDASCREEN FAST DON)
zearalenone content (RIDASCREEN FAST ZEARALENONE)
nitrogen, N-substances using Dumas method

determination of water absorption and rheological properties using an extensograph
baking test
enzymatic analyses – determination of amylose/amylopectin ratio, beta-glucan content, alpha-amylase activity, etc.
determination of active ingredients of seed protectants in grain – the laboratory has got the attest of the Ministry of Agriculture of the CR for carrying out analyses of thiram and carbosin contents in chemically treated seed. The analyses are performed using high-performance liquid chromatography (HPLC)
determination of starch content according to Ewers
quality of malting barley and malt – malting test, determination of extract and relative extract, malt friability, Kolbach index, nitrogen content (N-substances), starch content according to Ewers, germination ability, seed vigour, etc.