Effects of Drying of Wet Wheat on Milling and Baking Quality
| dc.rights | North Dakota State University | en_US |
| dc.title | Effects of Drying of Wet Wheat on Milling and Baking Quality | en_US |
| dc.type | Article | en_US |
| dc.description | The effects of too much moisture in wheat can be problematic for it's storage and for successful milling, unless it is milled properly. This can cause spoilage of the wheat. This causes a rise in temperature which results in a decrease in germination a rise in fat acidity. Moisture from damp kernels transfers to dry kernels. The safe limit for drying temperature was found to depend upon the moisture content of the grain before drying. There is little danger of damaging the milling and baking quality of wheat by drying providing the temperature of the heated air is kept below 180° F and the moisture content of the dried wheat is not too low. | |
| dc.date.accessioned | 2014-08-04T19:40:57Z | |
| dc.date.available | 2014-08-04T19:40:57Z | |
| dc.date.issued | 1950 | |
| dc.identifier.uri | http://hdl.handle.net/10365/23670 | |
| dc.creator.author | Harris, R. H. | |
| dc.relation.ispartof | Bimonthly Bulletin; 13:2; Nov/Dec 1950 |