Standardized wheat refers to wheat that has been processed and graded to meet specific quality criteria set by regulatory bodies. This ensures consistency in characteristics such as grain size, moisture content, and protein levels, making it easier for producers and consumers to know what to expect. Standardization helps in maintaining quality across different batches and regions. The standardization process often involves testing and classifying wheat into different grades, such as hard red winter wheat or soft white wheat. These classifications are important for various uses, including baking and milling, as they determine the best type of wheat for specific products.