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Changes of wheat flour properties during short term storage

Author

Listed:
  • M. Hrušková

    (Department of Carbohydrate Chemistry and Technology - Institute of Chemical Technology, Prague, Czech Republic)

  • D. Machová

    (Department of Carbohydrate Chemistry and Technology - Institute of Chemical Technology, Prague, Czech Republic)

Abstract

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 in the dependence on the year season. Certain analytical characteristics (moisture, wet gluten and its extensibility, acidity and falling number) and alveograph behaviour of flour were determined at regular intervals. Flour moisture, 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.

Suggested Citation

  • M. Hrušková & D. Machová, 2002. "Changes of wheat flour properties during short term storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(4), pages 125-130.
    • Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:4:id:3522-cjfs
    DOI: 10.17221/3522-CJFS
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