Milling, Baking, and Chemical Properties of Marquis and Kanred Wheat Grown in Colorado and Stored 35 to 43 Years¹

Abstract

Samples of ‘Marquis,’ a spring wheat grown under irrigation, and ‘Kanred,’ a winter wheat grown on fallow land without irrigation, were stored in bags in a dry, unheated room at Fort Collins, Colo., for periods up to 43 years. In 1964, all samples failed to germinate after 35 to 43 years storage. Kanred decreased somewhat faster in percentage of germination for the various testing periods than Marquis, when lots harvested in the same years were compared. The grain varied from 10.4 to 11.3% in moisture content during storage. Test weights of the grain were slightly, but, in general, consistently lower in 1964 than in 1938. During this same time flour yield increased for all the wheats. The ash content of the wheats did not change, but the flour ash averaged consistently higher in lots drawn since 1938. A definite and fairly regular increase in fat acidity indicated progressive deterioration. In 1964, gassing‐power determinations on the flour showed increases in 5 of the 8 Marquis samples and in 2 of the 3 Kanred wheats when compared with 1938 tests. Five of the eight long‐time stored Marquis samples and all of the Kanred samples decreased significantly in sedimentation values during the 10‐year period after the first tests were made. Determinations made in 1964 indicate that some thiamine probably was lost during storage under the test conditions. The diastatic activity, as a measure of the maltose content, showed significant3 increases during the 10 years from 1954 to 1964. The quality of the bread from all samples, as judged by loaf volume, was lower than from samples taken in 1938. None of the differences, which are small, seem to be greater than might be expected when tests are made 26 years apart. The breads made in 1964 were not considered to be objectionable for human consumption. Scores for bread grain, texture, and crumb color, however, were lower than in the initial tests. Absorption increased significantly3 in the 1964 tests as compared to the lots drawn in 1938.

Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y

“…Loaf volume was not correlated with wheat storage time ( P = 0.65). This is in agreement with previous research showing no decrease in loaf volume for bread made with wheat stored 16 y (Pixton and others 1975) and 33 y (Fifield and Robertson 1959). In stark contrast is the storage of flour and whole grain flour, which show decreases in baking quality after < 1 y of storage (Sur and others 1993; Tait and Galliard 1988).…”