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Published in Crop Sci 16:572-574 (1976)
© 1976 Crop Science Society of America
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Soft Wheat Quality of Preripe Harvested Wheat1

W. T. Yamazaki2

Wheats (Triticum aestivum L. em Thell) of five cultivars were harvested periodically from about 24 days preripe to ripe and evaluated for suitability of the dried grain for soft wheat products. In grain harvested as early as 13 days preripe, quality attributes were comparable to those that are characteristic of test cultivars present when harvested at full maturity. At that early stage of grain development, wheat moisture content was about 40 to 45%.

Key Words: Cookie quality • Cake quality • Kernel texture • Test weight • Triticum aestivum L. em Thell

1 Cooperative investigation of the North Central Region, ARS, USDA, and Dep. of Agronomy, Ohio Agric. Res. and Dev. Cen., Wooster. Ohio Agric. Res. and Dev. Cen. Journal Article No. 83-75.

2 Research chemist, ARS, USDA, Soft Wheat Quality Laboratory, Ohio Agric. Res. and Dev. Cen. Wooster, OH 44691.

Received for publication February 2, 1976.




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