Does anybody know if drying wheat or barley increase the protein content. For example a neighbour had a malt sample that tested 17% moisture and 12.5% protein. After drying to 13.5% moisture the protein increased a full point. It sort of makes some sense if you think about it. Might be a way to cover some of the costs of drying your own wheat.
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Take a look at the Percent Protein and Oil section below. It tells you how to adjust for protein % based on moisture content. I would like to take a grain sample, weigh it and dry it down with a microwave and measure the change in moisture and potein content as it dries down. Something to try anyway.
www.ext.nodak.edu/extpubs/plantsci/crops/ae905.pdf
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