Abstract
Wheat flour samples from three agricultural systems and two storage modes were evaluated and compared in dynamics of their titratable acidity and Falling number by Hagberg-Perten method during one year storage and their interaction. The obtained results indicate strong relationships between increasing acidity and lowering α-amylase activity using samples after biological, ecological agriculture systems and dry storage mode (without temperature control). On the other hand, intensive agriculture and cool storing (T +6±2ºS) provided independent change in those indices and better technological properties for the end of the storage period.
Highlights
Wheat is today, together with rice and maize, the largest staple cereal in the world
The aim of this study was to find relation between wheat flour acidity and falling number of flour during long term storage gained from organically grown wheat
Better quality was found in flour from intensive agricultural system, which confirmed conclusions of other authors (Abedi et al 2010, Guarda et al 2008) who claimed mineral fertilizers were of vital importance for wheat grain quality
Summary
Together with rice and maize, the largest staple cereal in the world. Due to wheat biochemical content and annual production, it is the main resource for multiphase production of different food, chemical and pharmaceutical products (Almansouri et al 2001). Wheat is mostly used for flour production and it is not easy to store it without losses (Yazchuk 2008, Jablonskytė-Rašce et al 2013, Strelec et al 2010). In the Eastern Europe, bread is one of the main energy and nutrient sources for humans. Wheat and rye quality is especially important and focus on the technological parameters like rheological properties and enzyme activity (Dromantienė et al 2013, Petrenko 2014).
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