Physiological Maturation of Grains in Three Different Regions

DOI

10.2991/978-94-6239-666-1_41How to use a DOI?

Keywords

wheat; grain; physiological ripening; biological; region

Abstract

The physiological maturation period of wheat and other grains is dependent on various factors, including the biological, ecological, genetic, physiological, and biochemical characteristics of the crop and variety, the cultivation conditions, the hygroscopicity and air permeability of the seed, as well as its anatomical structure, external conditions, and seed moisture. Although immature wheat grains do not have significant negative affect to the amount of flour produced, they lead to lower quality or result in poor-quality dough. The physiological maturation of grains or seeds involves very complex biological and physiological processes, among which the most important is the grouping of protein substances.

Copyright

© 2026 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - M. Mahammatova
AU  - N. Mavlonova
AU  - S. Tursoatov
PY  - 2026
DA  - 2026/05/07
TI  - Physiological Maturation of Grains in Three Different Regions
BT  - Proceedings of the 5th International Conference on Research of Agricultural and Food Technologies (I-CRAFT 2025)
PB  - Atlantis Press
SP  - 442
EP  - 449
SN  - 3005-155X
UR  - https://doi.org/10.2991/978-94-6239-666-1_41
DO  - 10.2991/978-94-6239-666-1_41
ID  - Mahammatova2026
ER  -