Studies on Grain and Flour Quality of Wheat in Tohoku District : l. Effect of harvest time on grain and flour quality of wheat

Japanese Journal of Crop Science

Seiji ITO¹  Tsuguhiro HOSHINO¹  Yoshinori TANIGUCHI¹ 

关键词: Brabender;    コムギ;    Harvesting time;    収穫時期;    Milling;    製粉性;    Quality;    品質;    Wheat;    ブラベンダー;   

DOI  :  10.1626/jcs.61.375

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The effect of harvesting time on wheat qualities was investigated with three main cultivars in Tohoku district, Kitakamikomugi, Koyukikomugi and Nanbukomugi from 1988 to 1990. These cultivars were harvested at pre-maturity, maturity and post-maturity by combine and the grains were dried at about 35°C by air-forced oven until 12% moisture content. The grain and 60% extraction flour were analyzed for crude protein and ash content. The dough characters were exmamined by Brabender machines. The ash content of 60% extraction flour, straight flour and ship stuff, and sedimentation value had statistically significant differences among the harvesting times. But the crude protein content of grain and 60% flour and ash content of grain were not significant. The ash content decreased and milling efficiency quotient increased in the late harvesting time. The flour extraction (%) was significant among harvesting times but its differences were very small. The B/M and milling score increased but semolina production rate decreased in the late harvesting time. Farinogram characteristics changed into tight dough, while extensogram characteristics changed into runny dough in late harvesting time. It is concluded that the better quality wheat could be harvested by late harvesting time if heavy rain is not encountered.

【 授权许可】

Unknown