Effect of storage time on fat acidity in wheat and rye flours
2009
Szafranska, A.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Zaklad Technologii Zboz i Piekarnictwa
The aim of this study was to determine fat acidity in wheat and rye flours collected from milling companies in Poland. The level of changes the value of this parameter during storage of different types of wheat and flours were also determined. Fat acidity, both in wheat flour and in rye flour, was different in all types of flour and was positive correlated with ash content. Fat acidity increased in flour during storage regardless of storage temperature, type of package and mass unit. The results of this study can be use to establish the proper level of requirements for fat acidity in wheat and rye flours types specified in Polish Standards: PN-A-74022:2003 and PN-A-74032:2002
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