Premium
Chemical, Physical, and Baking Properties of Preripe Wheat Dried at Varying Temperatures 1
Author(s) -
Finney K. F.,
Shogren M. D.,
Hoseney R. C.,
Bolte L. C.,
Heyne E. G.
Publication year - 1962
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1962.00021962005400030018x
Subject(s) - moisture , mixing (physics) , agronomy , volume (thermodynamics) , water content , winter wheat , wheat grain , whole grains , materials science , chemistry , food science , biology , composite material , physics , thermodynamics , geology , geotechnical engineering , quantum mechanics
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.