Upper limit of harvesting grain moisture content and proper drying temperature for spring wheat from the viewpoint of quality
2002
Hara, K. (Hokkaido. Central Agricultural Experiment Station, Naganuma (Japan)) | Ihori, H. | Hara, Y. | Takenaka, H. | Sekiguchi, K.
Pre-harvest sprouting is induced and amylogram viscosity is dropped under cool and rainy conditions from maturity to harvest of the spring wheat. In farm sites, they start harvesting wheat by combined harvester in grain moisture content below 30%, but it is possible to reduce pre-harvest sprouting by harvesting higher grain moisture content. Then we harvested spring wheat in variable grain moisture content by combined harvester, and examined drying temperatures and qualities after drying. As a result, we concluded upper limit of grain moisture content and proper drying temperature as far as do not damage flour qualities. The grain color ""redness"" became lower and ""brightness"" became higher as results of high moisture harvesting, but when we harvested grain in moisture content below 35%, the qualities of flour milling and dough were almost the same as grain which were harvested in traditional moisture content. The wheat which are harvested in higher grain moisture content as 35% must be dried below 45degC to prevent heat spoilage of protein.
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