10 BULLETIN 455, U. S. DEPARTMENT OF AGRICULTURE. 



extensive experiments may show that wheat can be dried at a higher 

 temperature than 140° F. without having a bad effect on the flour. 

 Ever}'' test except one where the wheat was dried at 180° F. and 

 above gave poorer results in the baking test from the standpoint of 

 loaf volume and texture than when dried at 140° F. 



If wheat is dried down to 9 per cent of moisture or below for the 

 removal of garlic, great care must be taken in tempering it back to 

 the normal amount of moisture. In order to restore the moisture 

 content of the dried wheat to normal, which is important for good 

 milling, the wheat should be tempered at least twice, and more if 

 necessar} 7 . After the wheat is tempered it should be stored several 

 hours before mixing or before another tempering is made, in order 

 to allow the moisture to penetrate into the kernel. Several hours 

 after the last tempering the wheat should be run from the bin and 

 a thorough mixture made. This last process assists in mixing the 

 dry and wet spots and makes a more even mixture at the rolls. 



