Abstract
Milled wheat products were stored for 12 weeks at 20, 30 and 37°C in commercial packaging and analysed throughout the trial for fat acidity by copper soap colorimetry. Accumulation of fatty acid was highest in pollard and decreased in the order: coarse bran, meal containing coarse bran and pollard, meal containing coarse bran only, and flour. Increased storage temperature resulted in a higher rate of fatty acid release and moisture loss. Rate of development of fat acidity lessened as sample moisture decreased. Moisture loss during the trial was marked for samples packaged in hessian and paper sacks. Packaging in polythene greatly reduced moisture loss. No synergistic effect was observed between fractions in the meals during storage.
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