Influence of the moistening and drying of wheat grain on its hardness
More details
Hide details
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, P.O. Box. 201, 20-290 Lublin 27, Poland
Int. Agrophys. 2004, 18(1): 47–53
The influence of the moistening and drying of two cultivars of wheat grain (Roma and Igna) on changes in the hardness index (HI) was determined. Samples of grain with an initial moisture of 11.5%, were wetted to a moisture ranging from 15.0 to 37.6%. When drying the grain, air temperatures ranging from 26 to 90°C were applied. The results of the studies showed that an increase in drying temperatures influenced the decrease of grain hardness. The HI decreases were largest in grain which had been moistened to a medium degree and then dried. The influence of moistening on grain hardness was bidirectional. At the lower range of moisture content (from 15.0 to 29.2%), this treatment influenced the grain endosperm structure destructively, weakening its hardness while the higher range of increase in the grain moisture (from 29.2 to 37.6%) affected of the grain hardness beneficially.