Changes in rheological properties of wheat due to storage

Kamboj, Uma; Guha, Paramita; Mishra, Sunita

doi:10.1002/jsfa.8603

Cited by 10 publications

(9 citation statements)

References 26 publications

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“…Starch breaks, in which hydrophilic hydrolysates compete with amylose or amylopectin for water molecules. Amylopectin chains have low fluidity, and starch regenerates to form more heterogeneous crystals 37‐39 . Furthermore, when the steamed bread with a frozen storage time within 3 weeks at −12 °C, or the steamed bread was frozen at −30 °C for more than 3 weeks, the texture quality can be effectively guaranteed.…”

Section: Resultsmentioning

confidence: 99%

Effects of different storage temperatures and time on frozen storage stability of steamed bread

et al. 2022

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Backgrounds This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage at −6, −12, −18, −24 and −30 °C for 1–4 weeks. Results When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was. Conclusion The shelf life of steamed bread frozen storage at −12 °C could be up to 3 weeks, and the quality of steamed bread stored at −30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Effects of different storage temperatures and time on frozen storage stability of steamed bread

et al. 2022

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“…), is one of the most important food grains and cereal sources worldwide and is chiefly used for the manufacture of flour, bread, biscuits, cookies, noodles, and many other products [ 1 ]. Wheat is the only grain capable of producing strong and cohesive dough, which are qualities essential for a wide range of food products [ 2 ]. In Egypt, consumption per capita of bread products ranks among the highest in the world.…”

Section: Introductionmentioning

confidence: 99%

Incidence and exposure assessment of aflatoxins and ochratoxin A in Egyptian wheat

et al. 2020

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“…When analyzing wheat grains after a storage period [21,18] observed reductions in protein values. In other way [3] found no significant changes in the grains protein content due to the storage time. This last result corroborates with those found in the present study, where the grains protein levels were maintained during storage for both cultivars (Table 2).…”

Section: Resultsmentioning

confidence: 67%

“…Part of the samples remained stored for six months, based on the period used by [18,3], under controlled conditions of temperature (10 ± 3ºC) and relative humidity (40 ± 5%), thus ensuring that possible changes in technological quality was attributed to the treatments, without interference from the conditions of storage. Another part of the samples, immediately after harvest, was sent for the analysis in the cereal laboratory of Passo Fundo University, Rio Grande do Sul state, Brazil, according to the methodologies described below.…”

Section: Methodsmentioning

confidence: 99%

“…Wheat is one of the most used food crops in the world [1] and therefore it is necessary to understand the mechanisms that determine and influence the quality of grains and components of the flour produced [2]. Because it is highly consumed and has a wide variety of derivatives such as breads, pastes and cookies, it is often important to consider grain storage for later use [3], always guaranteeing product quality.…”

Section: Introductionmentioning

confidence: 99%

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Technological Quality of Dual-purpose Wheat Stored

Rodolfo

Souza

2022

IJPSS

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Defoliation may interfere in the sink-source relationship and influence the technological quality of wheat flour. This study aimed to confirm the effects of plant cutting heights and number of cuttings on the technological wheat flour quality of BRS Umbu and BRS Tarumã cultivars after six months of storage. A completely randomized design was used and treatments consisted of a combination of cutting heights (20 and 30 cm) and number of cuttings (no cutting, 1, 2 and 3 cuttings), resulting in the following treatments: 20/1, 20/2, 20/3 30/1, 30/2, 30/3 and controls with no cuttings. Grain moisture, crude protein, hectoliter weight, gluten strength, falling number and wet gluten were determined. It was observed the behavior for both cultivars and number of cuts was similar, and it was found that the defoliation height of 30 cm resulted in greater decreases in PH and W values of 2.5 and 25.5% respectively. The results indicate that defoliation does not lead to the evolution of the stored wheat evaluated technological properties and with storage, properties such as W and WG of both cultivars showed a reduction.

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Changes in rheological properties of wheat due to storage

Abstract: The results obtained in the present study show that the wheat-dough prepared under ambient conditions behaves as a rigid and stiff material. The dough prepared from wheat stored at 20 °C had the maximum elasticity. © 2017 Society of Chemical Industry.

Cited by 10 publications

References 26 publications

Effects of different storage temperatures and time on frozen storage stability of steamed bread

Effects of different storage temperatures and time on frozen storage stability of steamed bread

Incidence and exposure assessment of aflatoxins and ochratoxin A in Egyptian wheat

Technological Quality of Dual-purpose Wheat Stored

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