Study on required time for post harvest storage of wheat produced under dry and irrigated conditions for a desirable and improved baking quality
2006
Pirayeshfar, Behrooz | Najafian, Goodarz | Mortezagholi, Maryam | Babaei, Ebrahim | Farzaneh, Fereydoon | Moslehi, Efat al Sadat | Shafipoor, Mohammad Taghi
The quality of newly harvested wheat is usually unsuitable for baking purposes. Natural oxidations during the storage time, cause intermolecular cross links in peptide chains, strengthen the gluten network and subsequently improve the rheological properties of dough. In this study, the quality of 20 wheat varieties i.e. Tajan, Shiroodi, Chamran, Dez, Atrak, Darab II, Hamoon, Shiraz, Marvdasht, Mahdavi, Pishtaz, Toos, Alvand, Alamoot, Zarrin, Azar II, Sardari, N-79-7, N-79-17 and S-79-10, harvested from the main four climatic regions of the country were analyzed according to a factorial experiment with a completely randomized design (A for the varieties and B for the storage time). Quality measurements were carried out in time intervals of 15 days continued for 4 months. Amount and quality of Protein, amount and quality of gluten, diastatic properties of flour, flour water absorption, Farinograph arrival time, Farinograph stability time and the Valorimeteric value, were the main analyses operated on the samples during storage. The results of analysis of variances showed that there were significant differences between the varieties for all the qualitative characteristics while the storage time had a significant influence on Zeleny value, Gluten Index, Flour water absorption, Farinograph arrival time, Farinograph stability time and Valorimeteric value. Comparison of the means showed that the highest protein quality according to Zeleny, and the highest Gluten index had been observed respectively after 105 and 120 days. Moreover, comparison of the means of farinograph data showed the highest water absorption, Arrival time and Valorimeteric value after 75 days. The highest stability time was observed after 90 days. Since from the financial standpoint, the less storages times are usually recommended, as per this investigation, it is recommended to store wheat at least for a period of 75 days before milling for a better baking quality.
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