Two Kansas State University researchers are developing a type of wheat that will tolerate hotter temperatures. The issue is that wheat kernels shrivel if temperatures are too high during a period in May and June when they normally begin to fill out in Kansas. The grains do best when temperatures are between 60 and 65 degrees. With every 2- to 3-degree temperature rise, there is a potential 3 to 4% yield loss that occurs, The Topeka Capital-Journal reports.