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Around 24 to 26 days after silking, milky inner fluid (the starchy liquid) in kernels becomes a dough-like consistency. Kernels contain around 70% moisture and reaches around 30 – 50% of mature dry weight. In this stage, four embryonic leaves have formed. When kernels have reached dough stage, kernel abortion is much less likely to occur, indicating the critical period to determine kernel number is less relevant after R3 or R4 stage. On the other hand, the critical period to determine kernel weigh is much more relevant in R3 and R4 stage. During R3 and R4 stage, severe environmental stresses will affect final yield by reducing kernel weight more than kernel number.

Kernels become more yellow during the dough stage, and dent in kernels gets started in this stage.

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Reference

• Determining Corn Growth Stages – Bayer Crop Science
• Grain Fill Stages in Corn – Purdue University Extension
• Identifying Corn Reproductive Growth Stages and Management Implications – Mississippi State University extension