EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT

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Abstract
Red spring wheat, grown in four separate years at a Manitoba location, was cut at various stages of maturity, allowed to dry in the ear, threshed and subjected to milling, analytical, rheological and baking tests in order to determine the effect of immaturity on end use quality. Moisture content in the ripening wheat fell steadily, from a level of 55–75% (depending on the year) around 10 days following anthesis to 15–25% around 40 days following anthesis. Patterns of changes in quality data were more closely related to moisture content at cutting than to number of days from anthesis. Maximum test weight and grade were usually obtained for wheat cut at a moisture content of 45% or lower, whereas maximum dry weight was not achieved unless kernel desiccation was allowed to continue to 30–35% moisture. Wheat protein content (13.5% moisture basis) reached a minimum at about 50% moisture (around 15–28 days following anthesis) then increased by 0.5–1.3 percentage units to its final value at full ripeness. Acceptable milling quality was achieved when wheat was allowed to ripen to about 47% moisture before cutting although a further slight improvement was noted with further ripening. Flour-damaged starch content tended to decrease steadily with increasing maturity and this resulted in a decrease in flour Farinograph water absorption with increasing maturity. Physical dough characteristics indicated an increase in gluten strength with increasing maturity as manifested by increases in dough development time and extensigram area. Loaf volume was at a normal level for the protein content for all but the most immature samples although crumb color, as flour color, was poor for samples cut above 47% moisture.

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