Changes in <I>in vitro</I> viscosity (IVV) of whole or ground wheat grain during storage and effects of storage temperature

Abstract

Abstract Ten winter wheats, five each of 1BL.1RS and non-1BL.1RS types, were selected from a range of varieties grown at three different sites in Northern Ireland, to investigate the effects of storage and storage temperature on the in vitro viscosity (IVV) of whole and ground grain. Wheat was stored as whole grain and also in milled form for a period of 24 weeks. Milled wheat was stored (pre-milled and stored, PM&S) at room temperature, whereas whole grain was stored at room temperature (RT, 20–25 °C), refrigerated (FR, 0–5 °C) and frozen (−20 °C).In vitro viscosity of pre-milled and stored wheat increased with time at two sites. Refrigerated whole grain showed the greatest reduction in IVV over the storage period, followed by grain at room temperature. Responses to storage were related to growth site. Reductions in viscosity during storage tended to be greater with varieties showing high initial IVV. As expected, the non-1B1R wheat had mean IVV values lower than that of 1B1R wheat. The difference, however, was small. The greatest reduction in IVV subsequent to storage was observed in the non-1B1R wheat.