Quality of hard red winter wheat grown under high temperature conditions during maturation and ripening

• Published in: Cereal chemistry Vol. 75; no. 4; pp. 421 - 427
• Main Authors: Gibson, L.R. (North Carolina State University, Raleigh, NC.), McCluskey, P.J, Tilley, K.A, Paulsen, G.M
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01-07-1998; American Association of Cereal Chemists
• Subjects: Agronomy. Soil science and plant productions; AMANDE DE LA GRAINE; APTITUDE BOULANGERE; BAKING CHARACTERISTICS; Biological and medical sciences; BREADMAKING; CALIDAD; CARACTERISTICAS DE LA COCCION; CHARACTERISTICS; CONTENIDO DE HUMEDAD; CROP YIELD; CULTIVOS DE INVIERNO; CULTURE D'HIVER; DEVELOPMENTAL STAGES; DIAMETER; DIAMETRE; DIAMETRO; DIMENSION; DIMENSIONS; DOUGHS; DRYING; Economic plant physiology; ETAPAS DE DESARROLLO; FARINE DE BLE; Fructification, ripening. Postharvest physiology; Fundamental and applied biological sciences. Psychology; GERMEN; Growth and development; HARDNESS; HARINA DE TRIGO; HINCHAMIENTO DE LA SEMILLA; KERNELS; MADURACION; MADURAMIENTO; MASA DE PANADERIA; MATURATION; MILLING; MOISTURE CONTENT; MOLIENDA; MOUTURE; MURISSAGE; PANIFICACION; PANIFICATION; PATE DE CUISSON; PESO; POIDS; QUALITE; QUALITY; REMPLISSAGE DU GRAIN; RENDEMENT DES CULTURES; RENDIMIENTO DE CULTIVOS; RIPENING; RIPENING STAGE; SECADO; SECHAGE; SEED FILLING; SIZE; STADE DE DEVELOPPEMENT; TEMPERATURA; TEMPERATURE; TEMPS; TENEUR EN EAU; TIEMPO; TIME; TRITICUM; TRITICUM DURUM; WEIGHT; WHEAT FLOUR; WINTER CROPS; Monocotyledones; Production quality; Desiccation; Temperature effect; Grain filling; Processing quality; Cereal crop; Ripening; Heat; Wheat flour; Gramineae; Angiospermae; Spermatophyta; Baking quality; Triticum aestivum; Cultivar
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.1998.75.4.421

High temperature during grain filling has been identified as a major factor in the end-use properties of bread wheat (Triticum aestivum L.). Our objectives were to assess the effect of high temperature during maturation on the grain characteristics, milling quality, and flour quality of hard red winter wheat. In three separate experiments, plants of wheat cultivar Karl 92 were subjected to regimes (day-night) of 20-20, 25-20, 30-20, and 35-20 degrees C from 10 and 15 days after anthesis (DAA) until ripeness, and 25-20, 30-20, and 35-20 degrees C from 20 DAA until ripeness. In other experiments, plants of wheat cultivars Karl 92 and TAM 107 were dried at 20 and 40 degrees C, and spikes of Karl 92 were dried at different temperature and humidity conditions to asses the effects on quality of high temperature and drying rates during grain ripening. Flour yield correlated positively with kernel weight and diameter, test weight, and proportion of large kernels. Flour yield decreased as temperature increased and correlated negatively with hardness index and proportion of small grains. High growth temperatures and rapid grain desiccation decreased mixing time and tolerance of the flours. The greatest damage occurred when high temperature was maintained continuously from early grain filling until ripeness. Weakening of dough properties by rapid desiccation during ripening suggest that temperature, humidity, and possibly soil moisture all contribute to the final quality of bread wheat