Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and baking performance across three growing seasons from 2022 to 2024. Findings Irrespective of the variety, harvesting around 20% moisture increased test weight and kernel hardness and consequently reduced softness equivalence. Lactic acid retention capacity increased with delayed harvests in Hilliard and Wilson during 2022 and in Keumkang‐2023, and Kokosing‐2024. Sucrose retention capacity increased in Hilliard‐2022, Wilson‐2022, and Olgeru‐2023 with latter harvests. Gluten performance index (GPI) increased with latter harvests in both Sukang and Keumkang. Kernel and flour protein, flour yield and sugar‐snap cookie baking performance of flours were unaffected by earlier harvests. Conclusions Winter wheat can be harvested at moisture levels around 18%–20% without significant changes to baking performances or flour yield across varieties. Significance and Novelty A comprehensive study of early harvest effects on grain, milling, flour quality and baking performance on a wide range of winter wheat varieties is reported here for the first time.