Changes of wheat flour properties during short term storage
Hruskova, M. | Machova, D. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)
Two samples of commercial wheat flour from the last year's harvest were stored for three months (in the period from November to April) under different conditions. The ambient temperature and humidity varied during the storage according to the season. Certain analytical characteristics (moisture and wet gluten concentrations, gluten extensibility, flour acidity and falling number) and flour rheological properties (evaluated by alveograph) were determined at regular intervals. Flour moisture concentration, acidity, and falling number changed with the time of storage but no explicit influence of the storehouse conditions and the initial flour properties was proved. Viscoelastic properties of weaker flour samples changed during storage more markedly than those of stronger flours in the sense of a significant improvement of their quality.
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