Influence of temperature and r.h. during storage on wheat bread making quality

González-Torralba, Jon; Arazuri, Silvia; Jarén, Carmen; Arregui, Luis M.

doi:10.1016/j.jspr.2013.10.002

Cited by 40 publications

(27 citation statements)

References 30 publications

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“…This test is a quality parameter that can reveal damage or deterioration relating to sprouting during storage. FN increased in all the conditions studied although the increment was more pronounced at 38°C (Table )”, and this has also been reported in previous studies (González‐Torralba et al, ; Hruskova & Machová, ; Karaoğlu et al, ; Kibar, ). An adequate level of α‐amylase activity in wheat flour is essential to hydrolyze starch and provide yeast with fermentable sugars.…”

Section: Resultssupporting

confidence: 87%

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Meneghetti

Pohndorf

Biduski

et al. 2019

J Food Process Preserv

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To maintain grain quality and prevent loss, effective storage systems are required. To enable wheat flour of a certain quality to be extracted from grain, stored dry wheat must be humidified prior to milling. With the aim of reducing post‐harvest drying stage costs for subsequent grain rehydration, the objective of this study was to optimize the wheat grain storage steps while maintaining the protein quality and baking performance using response surface methodology. A mixed 2 and 3 level design (3 factors) was used to optimize the independent variable (factors) values of grain moisture content (12% and 15%), temperature (14, 26, and 38°C) and storage time (4, 8, and 12‐months). The quality of grain, flour, and baking performance were evaluated. It was possible to maintain the gluten protein quality at a low temperature and grain moisture. All of the flour evaluated provided a good baking performance, and there were no significant differences in specific volumes of treatments. Practical applications Dried wheat needs to be humidified before milling, a process named “water tempering” to enable suitable wheat flour extraction. New approaches could be aimed at improving grain quality and optimizing the post‐harvest processing, to secure financial and environmental sustainability. One approach to reducing costs and post‐harvest optimization is the storage of wheat with an adequate moisture level for use in the milling process, which would reduce costs in the post‐harvest drying stage prior to subsequent grain rehydration. Our results showed only minor changes in rheological parameters with the different conditions studied, and these had no influence on the baking performance of samples evaluated.

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Section: Resultssupporting

confidence: 87%

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Meneghetti

Pohndorf

Biduski

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…For example, Al-Yahya (2001) for dry matter; Sawant et al (2012), and González-Torralba et al (2013) for grain moisture content; and Polat (2013) for dry matter, crude protein and crude fiber in four different storage types (aboveground storage with plastic cover, horizontal reinforced concrete storage, vertical reinforced concrete silo and vertical steel silo) during storage for 365 days. For example, Al-Yahya (2001) for dry matter; Sawant et al (2012), and González-Torralba et al (2013) for grain moisture content; and Polat (2013) for dry matter, crude protein and crude fiber in four different storage types (aboveground storage with plastic cover, horizontal reinforced concrete storage, vertical reinforced concrete silo and vertical steel silo) during storage for 365 days.…”

Section: Introductionmentioning

confidence: 99%

Determining the Functional Characteristics of Wheat and Corn Grains Depending on Storage Time and Temperature

Kibar

2015

Journal of Food Processing and Preservation

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The purpose of this study was to determine how storage time (0–90 days) and temperature (10, 12 and 14C) affect the functional properties of wheat and corn grains. Functional properties such as grain moisture content, grain geometry, dry matter, crude protein and fiber, thousand grain weight, bulk density, angles of internal friction and repose, and static coefficient of friction were determined for stored wheat and corn after different storage times and temperatures. The wheat and corn were stored under typical storage conditions and were observed for changes in their functional properties during the 90 days of storage. The results showed that the examined functional properties differed significantly between the storage conditions depending on the storage times and temperatures. For the storage conditions, the optimum temperature was 10C because the minimum losses were observed at this temperature. Practical Applications Little is known about the functional properties of the stored wheat and corn relative to their storage conditions. Recently, there has been an increasing interest by food industry and producers to assure consumers on the presevation of their wheat and corn foods. These research results demonstrated that the internal climatic conditions should be kept under constant control to provide the requirements of the stored grains, whichever storage type is used.

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“…Although the changes in loaf volume were not statistically different in the Chilled bin, it can be observed that there was a slight increase in volume from samples taken after the first month of storage at approximately 17⁰C. Lower temperatures during storage tend to show an increase in dough extensibility, independently of the RH (Gonzalez-Torralba, 2013).…”

Section: Flour Quality Evaluationmentioning

confidence: 76%

“…Mixing time also decreased from 3.53 to 3 minutes, as well as loaf volume decreased from 818.34 cc to 767 cc. Gonzalez-Torralba (2013) observed that at temperatures of approximately 30⁰C during storage, dough extensibility decreased while tenacity and strength increased due to enhanced oxidation of thiol to disulfide groups. This has a negative impact in loaf volume and crumb softness (Gras et al, 2001).…”

Section: Flour Quality Evaluationmentioning

confidence: 99%

Chilling Aeration to Control Pests and Maintain Grain Quality during In-Bin Storage of Wheat in Kansas

Morales-Quiros¹,

Campabadal²,

Maier³

et al. 2016

2016 ASABE International Meeting

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Chilling aeration of stored grain is becoming very popular around the world since it offers many advantages in situations where ambient air conditions are not adequate to cool grain. It allows to cool grain, independent of ambient conditions, to "safe" temperatures where insect, fungi, and spoilage development is reduced to the minimum, and at the same time can potentially reduce chemical control use. The objective of this research was to evaluate the effectiveness of chilling aeration to preserve grain quality and control insect-pests. The research trial was developed from August to November 2015 in Central Kansas in two 1,270 metric tons (MT) steel bins with low-moisture wheat from the 2015 summer harvest. One bin was chilled and the other was used as a control (ambient aeration). Variables evaluated were: moisture content (MC), grain and flour quality, insectpest development and reproduction rate, insect fragments per kg, and fungi presence. Chilling aeration cooled the grain in 135 hours to an average of 17⁰C, with minimum variation through the four months. Ambient aeration in the control bin cooled the grain to an average of 22⁰C after 308 hours, with variation over 16⁰C through the four months. Lower temperatures significantly diminished insect development and reproduction rate. Flour quality was better preserved in the chilled than in the control bin. There was no significant effect on MC, grain quality or fungi presence. The energy cost of running the grain chiller was 0.22 $/MT more than the cost of ambient aeration in the control bin. KeywordsAmbient aeration, chilling aeration, end-product quality, fungi, grain temperature, grain quality, insect-pests

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Influence of temperature and r.h. during storage on wheat bread making quality

Cited by 40 publications

References 30 publications

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Determining the Functional Characteristics of Wheat and Corn Grains Depending on Storage Time and Temperature

Chilling Aeration to Control Pests and Maintain Grain Quality during In-Bin Storage of Wheat in Kansas

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