10 
extensive experiments may show that wheat can be dried at a higher 
temperature than 140° F. without having a bad effect on the flour. 
Every 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 
necessary. 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. 
