Drying wheat is not simply a process to prevent deterioration. The approach may impact on digestibility.
Very wet wheat, harvested after poor weather, is often unsuitable for human food uses. Such harvest conditions often result in germination and increased levels of amylase and protease. These enzymes are related to decreased loaf size and poor gluten strength in bakery products and, as a result, this damaged wheat may be sold into the animal feed market.
Read more