Wheat Flour Content Research Articles

Dietary burden of phosphorus and aluminum in ready-to-eat wheat flour tortillas exceed that of corn tortillas: Implications for patients with renal or cardiovascular disease.

Ready-to-eat, shelf-stable tortillas contain several phosphorus- and aluminum-containing additives that may increase the risk of adverse events in patients with chronic kidney disease (CKD). The present study analyzes and compares the elemental content of wheat flour and corn tortillas with special reference to dietary aluminum and phosphorus burden. Twenty-one elements were quantified by ICP-MS and ICP-OES in 14 corn and 13 wheat flour tortilla brands purchased from local supermarkets in Southern California. The aluminum and phosphorus concentrations of many ready-to-eat tortilla brands can present a daily dietary load of up to approximately 100 mg aluminum and 700 mg phosphorus based on an average daily tortilla intake of 330 grams. Ready-to-eat wheat flour tortillas generally had more phosphorus than corn tortillas. Tortillas with aluminum listed as a food additive contained a higher aluminum content than those without such listing, exceeding the tolerable weekly intake. Despite conventional wisdom that CKD patients should avoid phosphorus-rich corn tortillas, ready-to-eat wheat flour tortillas consistently had a higher aluminum and phosphorus content due to additives. CKD patients and healthcare providers should pay attention to food labels, and regulatory authorities should monitor the use of approved food additives and mandate food label warnings for patients at risk.

Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)

The effects of fermentation on various physicochemical and functional properties of whole wheat flour (Triticum aestivum L.) were investigated in this study. Firstly, changes in pH and total titratable acidity (TTA) were observed during spontaneous and solid-state fermentation. Spontaneous and solid-state fermentation led to a decrease in pH and a rapid increase in TTA, indicating effective acidification due to organic acid production. Both fermentation approaches significantly influenced the total starch and amylose content of wheat. The total starch content was decreased accompanied by a significant increase in apparent amylose content. This phenomenon was attributed to starch hydrolysis facilitated by microbial enzymes and organic acids, resulting in a higher amylose/amylopectin ratio. Chemical composition and mineral content of whole wheat flour were also affected. Fermentation led to reductions in moisture, crude fat, and crude protein content, while ash content increased. Furthermore, fermentation significantly impacted the soluble and total dietary fiber content of whole wheat flour, with an increase in soluble dietary fiber and a decrease in total dietary fiber. These changes were attributed to increased synthesis of non-cellulosic polysaccharides and β-glucans during fermentation. Moreover, fermentation resulted in reductions in gluten content, alterations in functional properties such as water and oil absorption capacity, changes in protein solubility, and modifications in gel texture properties. Finally, X-ray diffraction (XRD) and scanning electron microscopy (SEM) revealed minimal changes in the crystalline structure and morphology of starch granules during fermentation, with some signs of surface erosion and degradation, particularly in solid-state fermented samples. The results highlight the potential benefits of fermentation for improving the properties of whole wheat flour. This study contributes to a better understanding of the effects of fermentation on whole wheat flour, offering insights for the development of novel and improved whole wheat flour-based food products.

Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies.

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality.

Numerical analysis of charge characteristics of electrostatic chute for edible powder

AbstractThe influence of physical parameters on the charge characteristics of food powder in the process of electrostatic chute transportation was studied to provide technical support for the electrostatic elimination of food powder in the process of conveying and packaging. Taking edible powder as the research object, firstly, the particle model was established, and the three‐dimensional model of electrostatic chute was imported into EDEM software to calibrate the parameters of particles with different particle size distribution, different water content and different chute materials. Then the chute transport simulation was carried out on the calibrated edible powder to analyze the variation law of the average charge‐mass ratio of the powder. The electrostatic chute test platform was built to complete the relevant tests. The simulation study found that the average charge‐mass ratio between wheat flour with water content of 10%, 12%, 14%, 16%, and 18% and 304 stainless steel chute is 7.024, 7.01, 6.838, 6.55, and 5.932 nC/g, respectively. The average charge‐mass ratio in contact with PVC chute is 5.622, 4.808, 4.766, 4.412, and 4.768 nC/g; The average charge‐mass ratio between wheat starch with the same moisture content and 304 stainless steel chute is 2.984, 2.468, 2.254, 2.248, and 2.078 nC/g, and the average charge‐mass ratio between wheat starch and PVC chute is 2.522, 2.152, 1.962, 1.371, and 2.026 nC/g. When the water content is the same (10%–18%), the static friction Angle of powder and chute is negatively related to the charge of wheat flour and wheat starch in the static chute. The higher the water content of wheat flour and wheat starch (10%–16%), the worse the chargability. The charge characteristics of wheat flour with large grain size distribution range are higher than those of wheat starch with small grain size distribution range. The results of electrostatic chute test and simulation are consistent, which verifies the correctness of the simulation results. The research results provide certain reference for the electrostatic elimination in the process of food powder conveying and packaging.Practical ApplicationIn this paper, EDEM is used to establish the particle parameter model of food powder, and the parameters of wheat starch and wheat flour particles are calibrated through the combination of experiment and simulation, and electrostatic chain‐simulation experiments are carried out. By obtaining the average charge‐mass ratio change of powder's charge characteristics under different influencing factors, the corresponding electrostatic influence rule of powder is found. The influence of physical property parameters on the charge characteristics of food powder in the process of electrostatic chute transportation was studied to provide technical support for electrostatic elimination in the process of food powder transportation and packaging.

Flour moisture detection with an europium-based luminescent probe

In this work, we describe the application of the self-assembled europium complex 1:Eu(III) (where 1: diethyl 8-methoxy-2-oxo-1,2,4,5-tetrahydro-cyclopenta[de]quinolin-3-yl)phosphonate) for the analysis of water content of wheat flour. The methodology herein described represents a robust and accurate way for the detection of small amounts of water in food, providing comparing results with well-established methods such as thermogravimetry and Karl-Fischer titration. Interestingly, as an advantage over other methods, our luminescence-based approach can be implemented in lab-on-a-chip microfluidic devices for real-time and on-line detection of water content of food samples. Additionally, the remarkably long luminescence lifetime of Eu(III) allows the use of state-of-the-art imaging strategies based on PLIM microscopy for the direct visualization of unique water content maps of wheat flour particles.

Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics

Superheated steam (SS), heat moisture (HM), and microwaves (MW) were used as heat treatment methods to improve moisture diffusion in wheat during tempering, shortening the tempering time. Moreover, the effects of heat treatment on wheat milling characteristics were studied. The results showed that SS, HM, and MW can all accelerate moisture migration, shortening the time needed for wheat tempering. Additionally, SS, HM, and MW led to an obvious change in the microstructure and a significant decrease in the hardness of wheat grain. In addition, heat treatment of wheat led to an increase in ash content, a decrease in particle size, and an increase in the damaged starch content of wheat flour. Optimized heat treatment could improve the color and dough rheological properties of wheat flour. Among the three methods, SS and HM treatment had fewer effects on wheat milling characteristics and may be suitable for improving moisture diffusion in wheat.

CLASSIFICATION OF POTATO LEAF DISEASES USING CONVOLUTIONAL NEURAL NETWORK

Potatoes are an agricultural product that has the fourth highest content of wheat flour after corn, wheat, and rice. Although potatoes play a critical role in agriculture, this crop is susceptible to various diseases and pests. There are several potato leaf diseases that are not yet known to farmers. Dry spot potato leaf disease (late blight) and late blight. If not treated, this disease on potato leaves will spread to the stem and reduce crop yields, causing crop failure. By using technology in the form of digital image processing, this problem can be overcome. This research proposes an appropriate method for detecting disease in potato leaves. Classification will be carried out in three classes, namel, Early Blight, Healthy and Late Blight using the Deep Learning method of Convolutional Neural Network (CNN). The data used comes from an online dataset via the kaggle.com page with the file name Potato Disease Leaf Dataset (PLD) totaling 3251 training datasets which are then divided into training, testing, and validation. The processes carried out are image pre-processing, image augmentation, then image processing using a Convolutional Neural Network (CNN). In the classification process using the CNN method with RMSprop optimizer, the accuracy was 97.53% with a loss value of 0.1096.

Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour

The current study was conducted to investigate the nutritional and sensory quality of wheat flour supplemented with sprouted finger millet flour in varying ratio to produce bread. Phytochemical screening of the ethanol extract of the flour samples confirmed the presence of many phytochemicals including flavonoids, phenols, terpenoids, alkaloids and tannins. The results of flavonoid, phenolic and alkaloid content of white wheat flour (WWF) are 1.34 ± 0.05 (mg QE/g), 2.25 ± 0.05 (mg GAE/g) and 1.26 ± 0.01 (%) respectively. The mean concentration of raw finger millet flour (RFF) : sprouted finger millet flour (SFF) for flavonoid, phenolic and alkaloid are 2.15 ± 0.15 mg QE/g : 2.87 ± 0.05 mg QE/), 4.24 ± 0.04 mg GAE/g : 5.10 ± 0.11 mg GAE/g and 2.56 ± 0.03 (%) : 2.58 ± 0.05 (%). The results of moisture content, ash and carbohydrate of the bread increases from 8.28-10.18 %, 1.70-2.55 %, and 69.30-70.21 % while crude protein, crude fat and crude fiber of the bread decreases from 12.80-11.20 %, 3.62-2.01 %, and 4.30-3.90 %. The sensory score results revealed that bread made with 100 % WWF (sample A) was most acceptable. The study has revealed that acceptable nutrient dense bread can be made from wheat and sprouted finger millet flour up to 30 % substitution.

Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough

AbstractThe thermal properties of dough are critical for eating and processing quality of wheat flour‐based products. Although the gelatinization properties of wheat starch or flour as affected by starch molecular structures have been investigated, it remains largely unexplored how starch structures determine the gelatinization properties of wheat dough. The gelatinization properties of 10 wheat flours and corresponding doughs with distinct starch fine molecular structures are thus investigated. A parabolic relationship is observed between amylose content and gelatinization temperatures of both wheat flour and dough. Amylopectin molecular size is positively correlated while amylose molecular size negatively correlates with gelatinization onset and peak temperatures of wheat flour. Amylose molecular size is negatively correlated with gelatinization temperatures of wheat dough. Possible mechanisms are further discussed. These results provided first associations between starch molecular structures and thermal properties of wheat dough, and their difference compared to those from wheat flour, which can help the food industry select suitable wheat varieties with improved dough quality.

Application of bacterial cellulose in dietary fiber-enriched castella cake production

ABSTRACT In this study, bacterial cellulose (BC) was used as a partial replacement for baking wheat flour in the traditional castella cake recipe to increase the fiber content. The wheat flour content was partially replaced (5, 10, 15, and 20%) with BC powder (BCP) in the castella cake recipe, while 0% replacement was used as the control sample. The fiber-enriched castella cake’s physical texture, chemical composition, and sensory properties were analyzed. With up to 20% incorporated BC, the castella cakes had their density and total dietary fiber content increased by 1.72 and 3.57 times, respectively, compared to the control samples. Among the samples, the sensory evaluation showed that the 5 and 10% BC replaced fiber-enriched castella cakes were favored by consumers. The total dietary fiber content of 10% BC replaced fiber-enriched castella cake was 5.83 ± 0.31%db; thus, this ratio was recommended in a castella cake recipe.

Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments.

Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming gluten-containing foods is leading to several health complications among consumers worldwide. Hence, several researchers have tried to reduce the gluten content in the dough by incorporating cereals flours, protein-rich sources like soy, cheese whey, etc., hydrocolloids, millets, pomace, and seed flour of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fibre content and nutritional profile of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

AbstractBackground and ObjectivesTo use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end‐use quality and bread‐making performance of wheat flour and wheat flour‐BSG blends. Reliability of prediction was verified by a baking test.FindingsBSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control.ConclusionsThe prediction of bread‐making performance showed that, while control and BP reached the “bread quality” range, W and IPA scored under “bread quality” range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as “bread quality” BP bread.Significance and NoveltyBeer style affected BSG composition and farinograph behavior of wheat flour dough‐BSG blends, with the stability being the determinant parameter on defining their end‐use and bread‐making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour‐BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour.

Rapid determination of protein, starch and moisture content in wheat flour by near-infrared hyperspectral imaging

In this study, near-infrared (NIR) hyperspectral imaging (HSI) (969–2174 nm) technology was investigated for the determination of protein, starch and moisture content in 77 different varieties of wheat flour. The NIR-HSI system combined with effective wavelengths (EWs) algorithms was applied to obtain spectral information with wheat flour. Then, four regression models based on the original spectral information and the EWs were established to determine the relationship between the spectrum and detection index. Five EWs algorithms were applied to select EWs to optimise the models. The coefficient of determination and root mean square error for prediction of the obtained optimum models were 0.9859 and 1.1580 g/100 g for protein, 0.9243 and 0.2068 g/100 g for starch, and 0.8646 and 2.1669 g/100 g for moisture, respectively. The visualisation of the protein, starch and moisture content was achieved using the optimal models. The result indicated that the NIR-HSI technology is a promising approach for predicting the protein, starch and moisture content of wheat flour effectively and accurately. It also provided a reference for non-destructive and rapid prediction of other chemical compositions in foxtail millet.

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

ABSTRACT Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p <0.05), and FWN color at 0 h had significant correlation with FWN color changes during 24 h storage (p <0.05). Protein, wet gluten, dry gluten, ash content, PPO activity, and water absorption (WA) of wheat flour had significantly negative effects on the L* value of FWN (p <0.05). Peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of the pasting properties of wheat flour contributed greatly to the L* value (p <0.05), but had significantly negative effects on the a* value (p <0.05). The results showed that quality characteristics of wheat flour profoundly affected FWN color changes during storage, and color, dough strength and pasting properties of wheat flour should be considered comprehensively when selecting the wheat variety for FWN.

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread.

The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast system resulted in significant changes in the characteristics of bread, ranging from the porous structure development to the crumb cellular structure modifications. An increase in the proportions of whole wheat flour resulted in the formation of golden yellow pizza bases. The lightness of the crust was decreased, whereas the yellowness index was increased as the whole wheat flour contents were increased. The pore size of the pizza base was decreased while the pore density was increased as the whole wheat flour content was raised within the bread. The microscopic study also showed the formation of porous structures on the bulk of the pizza base. The texture analysis of the bread also suggested an increase in the formation of the rigid network structure when the amount of whole wheat flour was increased. The springiness, cohesiveness, and resilience were comparable for all the prepared samples. On the other hand, the values for hardness, gumminess, and chewiness showed an increasing trend with the increase in the whole wheat flour content. The impedance of the samples decreased when there was an increase in the whole wheat flour content. Overall, the pizza base that was developed with 50% whole wheat flour and 50% white flour ratio displayed acceptably firm yet sufficient viscoelastic properties for human consumption.

통밀빵 제조에 적합한 통밀가루 품질지표 규명

Purpose: This study was to identify the major quality parameters of whole wheat flour suitable for making whole wheat bread. Methods: The commercial twelve whole wheat flour samples were analyzed for physicochemical characteristics and bread-baking performance. Results: The tested samples showed a wide range of ash contents, water, sodium carbonate solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volumes, particle sizes, and colors. The bread-making performance of the flours also showed significant variations in crumb colors, dough heights, bread heights, and bread volumes. The correlation and principal component analyses of the quality characteristics of whole wheat flour and whole wheat bread showed that the dough height and the bread height and volume correlated negatively with the ash content and water SRC but positively with the SDS sedimentation of the whole wheat flour. However, the firmness of the bread showed the opposite relationship. Conclusion: In conclusion, the ash content, water SRC, and SDS sedimentation volume of the whole wheat flour can be used as valuable indicators to predict the quality of the whole wheat bread.

Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps.

The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 150 °C for 20 min. The physicochemical properties, texture and sensory profiles of the beef snacks were investigated. Among tapioca starch, modified starch and wheat flour, the texture profiles and scanning electron microscopy (SEM) revealed that wheat flour contributed to a firm texture of the products, resulting in significantly (p < 0.05) higher sensory scores for texture. The overall acceptability based on physicochemical and sensory attributes of wheat flour were significantly (p < 0.05) higher than tapioca starch and modified starch. The results showed that the relatively low content of wheat flour at 0.625% (w/w) was of sufficient proportion to provide proper physicochemical properties and texture attributes to beef snacks. In addition, the results also indicated that the desirable properties of the obtained meat-based snacks were influenced by the type and content of starch and/or flour used. This study reveals the benefits of meat scraps as a potential protein-rich source and further applications in other meat-based snacks.

Effect of &lt;i&gt;Tribolium castaneum&lt;/i&gt; (Herbst) (Coleoptera: Tenebrionidae) Infestation on Wheat Flour Quality at Different Temperatures

Tribolium castaneum is one of the most destructive insects infesting cereals and their products worldwide. The quality changes of wheat flour infested by initial 0 (as a control), 2, 4, 6, and 8 adults of T. castaneum in 500 g wheat flour were investigated at 15, 25, and 30°C after different storage periods. The quality of wheat flour changed little during 150 d storage at 15°C, but it significantly decreased with increasing initial insect density and storage time during 150 d storage at 25 and 30°C. The moisture content, fatty acid value, falling number, and protein content of wheat flour were 12.21±0.19%, 190.08±3.51 mg KOH (100 g)-1, 208.67±7.23 s, and 14.25±0.02% after 30 d storage at 30°C, respectively. The wet gluten content and dry gluten content of wheat flour could not be detected after 90 d storage at 25 and 30°C. These results provide useful information for maintaining wheat flour quality.