Factors Affecting the Difference in Rheological Characteristics of Flour Dough Obtained from Japanese Domestic Wheat. : III. Effect of rain during ripening on the quality of wheat grain and its flour. : 2. Some varietal differences in the response against moist treatment.

Abstract

Three days wetting at 20-25°C of wheat eals at "hard dough" stage resulted in the increases in the activity of proteolytic and amylolytic enzymes and in sulfhydril content, which were available for approximate estimation of the susceptibility of various wheat varieties to wet damage, if the test plants had not been wetted for some days preceding the treatment. By this procedure, some varietal differences in susceptibility to wet damage were shown. Among the nine varieties examined, Aoba-Komugi was more, and Norin No. 50 was less susceptible than the others. On varieties having stronger inclination to sprout under humid climate, more rapid increase in the activity of α-amylase occurred by the moist treatment than on those showing less sush characteristics, while such trend was not found in the activity of proteolytic enzyme.