Cereal Chem 63:271-272   |  VIEW ARTICLE
NOTE: Effect of Microwave Energy on Drying Wheat.

L. E. Campana, M. E. Sempe, and R. R. Filgueira. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

This is the first report of a study undertaken to determine the ability of microwave energy to dry wheat. The first step included measuring the temperature than can safely be reached by the grain without damaging effects on germination and protein. In microwave drying, the measurement of total protein content was not affected by heating up to 91 C, but germination and wet gluten content were progressively affected by temperatures exceeding 60 and 66 C, respectively.