J.of Soc of Agri Struc, Japan.
Vol.37,No.4 March 2007, 199-206
Original:
Language: Japanese

    Effects of drying conditions of classified grain on flour quality were examined to develop a drying classification according to the moisture content using the grain thickness classification. The grain classification was made with a 3.2 mm sieve. Then the respectively classified grain groups were dried. The drying conditions were thin-1ayer drying at 50^oC and 60^oC, and no-air-flow condition at 40^oC, 50^oC and 60^oC. The flour color was measured with a spectral diffraction colorimeter (CM3500; Konica Minolta Holdings Inc.) and starch properties were assessed using a Rapid Visco Analyzer (RVA-3D; Newport Scientific Pty. Ltd.).
    Flour color was improved as the following order of groups: thinner, not-classified, and thicker. The starch quality of the thinner group, which has low moisture content, was hard to degrade; but that of the thicker grain, which has high moisture content, was easily degraded.
    In thin-1ayer drying, the drying temperature did not affect flour quality. In no-air-flow condition, 40^oC caused starch degradation, 60^oC caused flour color degradation, and 50^oC caused no major degradation.
    Previously, 40^oC drying had been inferred as sufficiently safe for high moisture grain. However, these results show that 40^oC drying without airflow degrades the grain and that 60^oC drying with sufficient airfiow does not cause degradation.

Keywords: High moisture wheat grain, Drying, Grain size, Moisture content, Sorting

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