Accelerated ageingof wheat grains: Part I- Influence on rheological properties of wheat flour |
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| Institution: | 1. Food Science and Technology Department, Islamic Azad University, Sabzevar, Iran;2. Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran;3. Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran;1. Institute of Protein Biochemistry, CNR, Naples, Italy;2. Institute of Food Sciences, CNR Avellino, Italy;3. Department. of the Sciences of Agriculture, Food and Environment, University of Foggia, Italy;4. Department of Agriculture, University of Naples, Portici (Na), Italy;5. Department of Clinical and Experimental Medicine, University of Foggia, Foggia (Italy) and National Institute of Nuclear Physics, Section of Bari, Italy;1. SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai 200240, China;2. Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel;1. School of Food Science and Nutrition, University of Leeds, Leeds, UK;2. School of Healthcare Science, Manchester Metropolitan University, Manchester, UK;3. Department Health Professions, Faculty of Health, Psychology and Social Care, Manchester Metropolitan University, UK;4. Physiology Division, Department of Zoology, Faculty of Science, Beni-Suef University, Egypt;5. Department of Nutrition and Dietetics, Universiti Putra Malaysia, Malaysia;6. Institute of Food Science & Innovation, University of Chester, Chester, UK;1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;2. Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China;3. Department of Grain Science and Industry, Kansas State University, Manhattan 66506, USA;4. School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China |
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| Abstract: | Natural ageing is defined as handling and storage of freshly harvested grain for several years under storage condition to achieve suitable flour quality after milling. Accelerated ageing of wheat which is obtained using higher temperature during a specific storage time under controlled relative humidity may improve the quality of wheat flour. The present study addresses the effect of accelerated ageing on the rheological properties of wheat flour produced by freshly harvested wheat. The process of accelerated aging was performed by three different factors including rise in wheat moisture content (16, 18 and 20% w/w), control of storage temperature (30, 40 and 50°C) and control of the storage time (2, 5 and 8 days) using a central composite design. After the grain milling, rheological properties of wheat flour of different treatments were studied. Results indicated that promoting the storage time to 8 days and temperature up to 40°C could improve rheological properties such as dough stability, dough development time and farinograph quality number. This phenomenon may be due to oxidation and rearrangement of disulfide bonds resulting in increasing strength and improving flour quality. Increasing moisture content and storing in higher temperatures resulted in weakening rheological properties. |
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| Keywords: | Water absorption Development time Extensibility Farinograph quality number |
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