Assessment of storage stability of wheat flour with varying moisture cotents and packaging materials

Globally, the ·people consume wheat grains and its products. Its importance as staple food is much greater in developing countries as compared to developed countries. The storage stability of wheat flour is severe problem owing to variations in weather. However, it is obvious to determine appropriate moisture content and packaging material to overcome prevailing problem. This study was carried out to solve the problem of storage stability of wheat flour. The best combination of moisture content and packaging material for safe storage for longer time was assorted. Tempering of the wheat was done to obtain various treatments of flour having various moisture contents i.e. 14%, 13%, 12%, 11 % and 10% after milling. These treatments were separately packed in steel bins, woven polypropylene and jute bags. During the storage period of 60 days, each treatment in steel bins, woven polypropylene and jute bags was evaluated fortnightly up to sixty days for ash content, crude fat, crude fiber, crude protein, nitrogen free extracts, iron, gluten, falling number, dough rheology and insect infestation. Moisture content, crude fat, crude protein, iron, gluten, falling number, dough rheology were effected significantly during storage of wheat flour. There was no significant affect of treatments, packaging and storage on iron, fiber and ash contents of wheat flour during storage period of 60 days. Crude protein, crude fat and gluten was decreased significantly by storage period of 60 days. Lowest protein contents were found in treatment of high moisture content after storage of 60 days. Insect infestation was increased with storage and was more in flour having higher moisture content in jute bags. But there was no change in crude protein and no insect infestation in steel bins even with 14% moisture content. Then products were developed by using stored wheat flour, after 60 days of storage and from flour of freshly milled same wheat grains for comparison. Data obtained from sensory evaluation of products was statistically non-significant. It was concluded that wheat flour having 10% moisture content in jute bags, 12% moisture content in woven polypropylene bags and 14% moisture content in steel can be stored without quality deterioration. Steel bins provided maximum protection against insect infestation and other changes in quality of wheat flour from nutrition and technical point of view even at 14% moisture content. So, the flour with 14% moisture level in steel bin is recommended for safe and longer storage of flour at commercial level to achieve good quality products from good quality stored flour.