Study on the Variation of Processing Quality of High Moisture Wheat during Ventilation Drying

Abstract

In this study, fresh harvested high moisture wheat was placed in a simulated warehouse for ventilation drying experiment, and the moisture content change in each layer of the wheat grain pile, the wheat crude protein, wet gluten content, flour properties, falling value, etc. were measured. The results showed that the longitudinal ventilation technology could reduce the wheat moisture content to safe moisture content in a short time for the wheat with moisture content more than 20% in the simulated warehouse, and had no significant adverse effect on the processing quality of wheat. The use of ventilation technology not only reduced the wheat moisture content effectively, but also restrained the deterioration of high moisture wheat quality, providing a theoretical basis for the actual warehouse drying of high moisture wheat.

Keywords

• warehouse drying
• high moisture wheat
• processing quality