Abstract
Damp wheat (17.9% moisture) treated with formaldehyde was compared with similar untreated wheat to determine the effects of formaldehyde on seed viability, fungal infection, gluten content, and milling and baking quality during 13 weeks of storage in bins at summer temperatures, in Winnipeg, Manitoba. Formaldehyde treatment reduced both seed viability and growth of Alternaria. Penicillium infection occurred in the treated and untreated grain after storage for 10 and 4 weeks, respectively; Aspergillus infection occurred in both lots after 10 weeks storage. During the storage period, temperature rose more in the untreated grain than in the treated grain. Formaldehyde treatment destroyed the baking quality of the gluten in the flour resulting in an abnormal dough. Untreated grain produced a dough with an unpleasant odor.
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