The conditioning of wheat. An investigation into the conditioning requirements of Canadian western red spring no. 1

Abstract

AbstractCanadian Western Red Springs (CWRS) No. 1 wheat has been conditioned to 16 and 17% moisture content by 2 and 4% water additions in each case. Lying times in the range 4–48 h before milling have been investigated. The milling performance of the conditioned wheat has been assessed in terms of extraction rate, colour and flour moisture content. Lying times in excess of 12 h were found to have no influence on extraction rate, colour and flour moisture content. For lying times less than 12 h the extraction rate was affected by the level of added water. When CWRS No. 1 wheat was milled at moisture contents in the range 14–18% using a fixed lying time, extraction rate, flour colour and ash fell with increasing wheat moisture content while flour moisture content increased.