Chemical, Physical, and Baking Properties of Preripe Wheat Dried at Varying Temperatures¹

Abstract

Synopsis Loaf volume, crumb grain, and mixing time of preripe hard red winter wheat were affected adversely when dried at temperatures over 160° F., depending on amount of moisture in the grain.

Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis

“…Finney et al. (1962) harvested wheat at high moisture levels and studied the effect of drying temperature (forced convection oven) on the baking properties of the flours.…”

“…2c). Finney et al (1962) harvested wheat at high moisture levels and studied the effect of drying temperature (forced convection oven) on the baking properties of the flours. It was found that drying wheat at more than 70°C caused gluten damage when wheat MC was between 15 and 27%.…”

“…Heat treatment of wheat at 13-17% moisture content (MC) in a screw conveyer at 95-110°C for 4-12 min has been reported to inactivate lipolytic and oxidative enzymes without altering the physical and functional properties of the flour (Bookwalter, 1985). Hot air drying of wheat and the baking quality of the resulting flour had been studied by several authors (Finney et al, 1962;Lupano & Anon, 1987;Zamponi et al, 1990). Loaf volume, crumb grain, mixing time and protein solubility were adversely affected at grain temperature above 71°C.…”

Endosperm Structural Changes in Wheat During Drying of Maturing Caryopses

“…The importance of the late stages of wheat development in determining the quality of bread was shown when wheat was harvested preripe at various stages and allowed to air dry in the spike. The dried wheat was then threshed, milled into flour, and baked into bread (Finney 1954;Finney et al 1962). Bread baked from wheat harvested 10-14 days preripe (DPR) (corresponding to 21-25 DAF [see Bechtel and Wilson 1997]) exhibited higher loaf volume potential and better crumb grain than wheat harvested earlier or wheat allowed to mature naturally in the field.…”

“…Although the genetic background of commercial wheats has been improved, environmental influences still continue to adversely affect wheat quality. Several studies on the effects of high temperature during grain filling and drying showed that harvested preripe wheat possessed flour quality traits superior to those of flour from wheat left to mature in the field (Finney 1954;Finney and Fryer 1957;Finney et al 1962). Finney (1954) found wheat that was harvested 10-14 days before ripe exhibited optimum loaf potential as well as excellent crumb grain.…”