Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality

Muneer Saif Hasan Ahmed

doi:10.4236/fns.2015.612120

Abstract

A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5°C and 37.5°C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions and relative humidity on the characteristics of wheat flour quality, as well as some of the chemical characteristics of flour (moisture content and ratio of wet gluten), the physical properties (color and falling number). Increasing the storage temperature from 27.5°C to 37.5°C has led to decreasing moisture content of flour stored under storage relative humidity of 38% - 70%. It has also resulted in extending the storage period from 1 day to 10 days to a decrease in moisture content of flour, and this decline has increased the storage period up to thirty days. The overlap between these two factors has been significantly affective. As the storage temperature of flour increased from 27.5°C to 37.5°C, the percentage of wet gluten has been increased too, and the storage period was extended to ten days. This has led to a significant increase in the percentage of wet gluten flour. In addition, there was a significant response to the effective overlap between the storage temperatures and periods of storage under study in this manner. Increasing the storage temperature from 27.5°C to 37.5°C has led to significantly increased values of the color of the stored flour. Besides, increasing the storage period one day more has led to decreasing the values of the color of the stored flour. However, there has been no significant change to the subsequent periods of storage. The overlap between both factors of temperature and storage periods has a significant effect on the flour color. There has been a significant decrease of the enzyme activity (the height values of the falling No.). But there is a noticeable increase to the falling No. values of the stored flour by 37.5°C when increasing the storage periods from one day to ten days and thirty days. This effect, nonetheless, has not reached the significant level.

Highlights

Wheat is the first food crop all over the world for being the basic raw material for the production of Flour used in making bread, and bread is a staple food for more than three quarters of the globe population, so the stability of any country, food security depends on the availability of this article, cultivation, productive and to reach its optimum consumption, as wheat is the raw material for many of the food industry in all its forms, pasta, semolina, bulgur and couscous and other uses according to the habits and patterns of peoples in different countries world
The Moisture Content in the Flour Evidenced by the results of the study in Table 3 that the storage temperature significant effect on the proportion of flour moisture, moisture has decreased and significant differences are very high, where the average moisture flour dropped from 12.6% at Storage under degree 27.5 ̊m temperature to 11.7% at stored under 37.5 ̊m degree heat, and the margin calculated as a percentage amount of approximately 12%
While this study indicate to the existence of a significant effect of overlap between these two factors By increasing both the temperature and the period of storage to 37.5 ̊C and 30 days, respectively, decreased flour moisture compared to a safety deposit box at temperatures Storage temperature and at least epochs, where the percentage calculated amounted to a reduction in moisture content of the flour about 23%

Summary

Introduction

Wheat is the first food crop all over the world for being the basic raw material for the production of Flour used in making bread, and bread is a staple food for more than three quarters of the globe population, so the stability of any country, food security depends on the availability of this article, cultivation, productive and to reach its optimum consumption, as wheat is the raw material for many of the food industry in all its forms, pasta, semolina, bulgur and couscous and other uses according to the habits and patterns of peoples in different countries world.Wheat occupies the largest share among all grain crops in terms of its presence at the tables’ food, constitutes in many countries approximately 70% of its food needs, whether it is direct or indirect, and it costs a lot of local and foreign currencies [1]. Wheat is the first food crop all over the world for being the basic raw material for the production of Flour used in making bread, and bread is a staple food for more than three quarters of the globe population, so the stability of any country, food security depends on the availability of this article, cultivation, productive and to reach its optimum consumption, as wheat is the raw material for many of the food industry in all its forms, pasta, semolina, bulgur and couscous and other uses according to the habits and patterns of peoples in different countries world. Annual increase in global wheat consumption reached to 2% [4]. In spite of the widespread interesting of storing food for long periods but it has not been studied storage wheat flour in the long term in a wide range, especially when change and modify storage conditions [6]

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