AbstractThree wheats, one Canadian and two from the UK, were used to investigate the effect of ambient temperature and relative humidity (r.h.) on milling performance and flour properties. When the temperature was varied from 25 to 15°C, a decrease in ambient temperature was accompanied by an increase in extraction rate but no change in flour moisture content. When the r.h. was varied from 70 to 50, a decrease in r.h. was accompanied by an increase in extraction rate and a decrease in flour moisture content. Changes in r.h. had a greater influence on milling performance and flour properties than did changes in ambient temperature
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