Abstract
AbstractFour UK wheat varieties were milled at natural (as received) moisture content (range 15–15.5%) and after drying, storing and conditioning back to the original ‘as received’ level. The milling performance of the wheats was assessed in terms of extraction rate, flour colour and flour moisture content. Wheats that had been conditioned gave higher extraction rates, lower grade colour figures and lower flour moisture contents when compared with the same wheats milled at natural moisture content.
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