Abstract
AbstractLate‐maturity alpha‐amylase or LMA is a weather‐related event that lowers the quality of affected grain, resulting in sticky breads, cakes, and noodles with unattractive and undesirable textures. Grain that has been affected by LMA, or that is susceptible to LMA, cannot be identified by sight alone due to varietal‐ and environmental‐induced differences in appearance and differences in rates of development. Techniques that allow for rapid identification of the LMA susceptibility window in wheat and knowledge of the weather events that lead to LMA can empower growers to manage and mitigate LMA‐induced profit loss. Earn 0.5 CEUs in Crop Management by reading this article and taking the quiz at https://web.sciencesocieties.org/Learning‐Center/Courses.
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