Frosted wheat refers to wheat that has been damaged by heavy frost. This
effect occurs only in the northern states and Canada principally in
areas growing spring wheat. Growers frequently minimize frost risk by
delayed panting and using longer-season varieties which delays flowering
beyond the most significant frost risk periods.
The extent of the damage caused by heavy frost is dependent on the
maturity of the kernels. If the grain is nearly ripened (stiff dough
stage), the damage from freezing is slight.
Heavy frost occurring when wheat is still immature in the field will
cause blistering of the bran and often discoloration of the kernel.
When the entire seed coat is badly affected produces of a flour of poor
dough quality and is unsatisfactory for the production of good bread.
The ash content of the flour also is likely to be abnormally high.
What is frosted wheat?
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