The effect of harvest time on the baking quality of wheat breeding line Tohoku 205

摘要

The effect of harvest time on baking quality was investigated with wheat breeding line Tohoku-205. Grains harvested at 30, 36, 40, 45, and 51 days after anthesis had 46.2, 42.1, 29.4, 22.8 and 25.3% moisture content, respectively. Each grain was dried at 35deg C with an air-dry oven until moisture content was 11%. The harvest at 30 days after anthesis had higher flour ash content and lower 1000-grain weight, milling score, sedimentation value, valorimeter value of farinogram, extensibility of extensogram, and ratio of loaf volume to weight, compared with the harvest at 40 days after anthesis. Valorimeter value of farinogram of the harvest at 36 days after anthesis was lower than at 40 days after anthesis. No consistent change was seen in the other dough characteristics and baking quality at 36 days after anthesis compared with 40 days after anthesis. No consistent change was noted in dough and baking quality of the harvest from 40 to 51 days after anthesis. It is concluded that the baking quality ofthe harvest at 30 days after anthesis was inferior to that after 40 days, but that there was little consistent change in baking quality in grain harvested from 36 to 51 days after anthesis.