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Effect of Preripe Harvest and Artificial Drying on the Milling and Baking Quality of Soft Red Winter Wheat¹

Soft red winter wheat (Tritricum aestivum L. em Thell.), grown in 1979 and 1980 crop years, was combine harvested at various preripe stages, artificially dried at 38, 66, and 93 C to 13 to 15% moisture and subjected to analytical, milling, and baking tests in order to determine the effect of preripe harvesting and artificial drying on end use quality. Moisture content in the preripe wheat fell steadily, from 41.8 to 17.1% moisture and from 35.7 to 16.2% moisture over 14 and 7 day periods in crop year 1979 and 1980, respectively. Patterns of change in quality data were more closely related to moisture content at harvest than to number of days preripe. Maximum test weight and grade were obtained for wheat harvested at a moisture content of 30 % or lower and were usually unaffected by drying temperature, whereas thousand kernel weight was not affected by wheat moisture content or drying temperature. Wheat protein and ash content showed very little change throughout the period studied. Acceptable milling quality was achieved only when wheat was allowed to ripen to about 30 to 35 % moisture before cutting. Drying temperatures of 66 or 93 C lowered the milling quality of wheat harvested above 38% moisture. Cookie baking quality was normal for all preripe wheat samples except for those dried at 93 C.

Key Words: Triticum aestivum • Wheat flour • Wheat market quality • Wheat utilization quality

² Associate professor of agronomy, associate professor of agronomy, research associate in agricultural engineering, professor of agronomy, associate professor of agricultural engineering, respectively, Purdue Univ., W. Lafayette, IN 47907.

Received for publication October 14, 1981.