Changes in Maximum Viscosity of Wheat Flour and the Relationship to Climatic Conditions during Ripening.

Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease

“…The flour of the grains damaged by pre-harvest sprouting has a maximum viscosity (MV) in amylography below 300 BU and is unsuitable for industrial processing. Many studies have shown that endosperm starch degraded by a-amylase activity may adversely affect the quality of flour for noodles (Yasunaga et al, 1963;MacGregor and Matsuo, 1972;MacGregor and Dushnicky, 1989;Salomonsson et al, 1989;Matsuzaki and Toyoda, 1996). The degradation of endosperm protein caused by endoprotease may greatly contribute to the deterioration in bread-making quality (Preston et al, 1978;Lukow et al, 1984;Janssen et al, 1996;Weegels et al, 1996).…”