Effect on Loaf Volume of High Temperatures During the Fruiting Period of Wheat¹

Abstract

Synopsis The effect of temperature during the wheat fruiting period on dough mixing time and loaf volume of bread was studied graphically and statistically for 513 samples of hard winter and spring wheat varieties grown under a wide range of climatic and soil conditions. Loaf volume and mixing time decreased, in general, with increasing accumulated degrees F. above 90 during the last 15 days of die fruiting period.