Differentiation of fat acidity depending on botanical species of cereal, type of flour, wheat grits and storage time
2018
Anna Szafrańska
The aim of this study was determination of fat acidity in grain of selected cereals as well as in wheat and rye flours and wheat grits from domestic market in Poland. Changes in the level of this quality parameter were also determined during storage of wheat and rye flours collected after milling from the milling company. Fat acidity of tested cereal grains was in the range of 34 to 134 mg KOH 100–1 g d.m. and varied according to the type of grain. Wheat grains were characterised by the lowest level of fat acidity, whereas oat grains – the highest. Fat acidity in wheat and rye flour from retail selling points varied depending on the type of flour. Wheat and rye flours with low ash content were characterised by lower fat acidity than flour samples with higher level of bran particle content. An increase in fat acidity was noted during storage of wheat and rye flour samples. The taste and flavour of stored samples of wheat and rye flours were defined as correct, specific for a period of 68 and 52 weeks, respectively.
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