Storage changes in the quality of sound and sprouted flour

Sur, Roger L.; Nagi, H. P. S.; Sharma, Satyawati; Sekhon, K. S.

doi:10.1007/bf01088481

Cited by 13 publications

(11 citation statements)

References 5 publications

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“…Free fatty acids increased significantly with storage time (Table 3). This has been shown in previous studies (Abramson and others 1982; Sur and others 1993; Hansen and Rose 1996). High levels of free fatty acids have been correlated with a decrease in flour baking quality (Tait and Galliard 1988), although the results have not been consistent (Pomeranz 1988).…”

Section: Resultssupporting

confidence: 90%

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

Rose¹,

Ogden²,

Dunn³

et al. 2010

Journal of Food Science

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Samples of hard red wheat packaged for long-term storage, ranging in age from 0 to 32 y, were obtained from donors in residential households. All samples had been stored under nonabusive conditions (7% to 10% moisture, 13 to 27 °C). Selected quality parameters of the wheat (moisture, thiamin, free fatty acids, flour extraction rate, bread loaf volume, and bread firmness) and sensory properties of bread made from the stored wheat (aroma, appearance, texture, flavor, overall liking, acceptance for use as part of the regular diet, and acceptance for use in emergency situations) were evaluated. Free fatty acids increased significantly from 0.897 to 11.8 μmol/g, and flour extraction rate decreased significantly from 76.5% to 69.9% over time. None of the other quality parameters measured (moisture, thiamin, bread loaf volume, and bread firmness) were significantly correlated with wheat storage time. Panelists who frequently or occasionally consume whole wheat bread rated all breads made from the stored wheat with hedonic scores (9-point scale) of at least 6.4 (like slightly to moderately). Consumer ratings of bread texture, flavor, and overall acceptability were negatively correlated with storage time (P < 0.001); however, at least 70% of panelists indicated that they would consume the bread as part of their regular diet even after 32 y of wheat storage, while over 97% would do so in an emergency. These data indicate that wheat maintains nutritional quality and makes acceptable bread when stored up to 32 y at 13 to 27 °C and 7% to 10% moisture. Practical Application: Wheat stored for the purposes of disaster relief has the potential of being stored for extremely long periods of time, which may result in undesirable changes in milling and baking quality. Therefore, we tested wheat that had been stored under residential conditions for up to 32 y to determine its functional quality and consumer acceptability. Our results indicate that wheat of low moisture (7% to 10%) packaged in sealed cans and stored for up to 32 y at or below typical room temperature retains quality and can be made into bread that is well accepted by consumers. Thus, whole wheat has good long-term storage stability and can be recommended for emergency food supplies.

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Section: Resultssupporting

confidence: 90%

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

Rose¹,

Ogden²,

Dunn³

et al. 2010

Journal of Food Science

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“…Similarly, overall acceptability scores of the cakes prepared from flour stored for 3 months were better than one prepared from fresh flour because of the higher value for colour, texture, taste and flavour scores. The results in the present study are in accordance with those earlier reported by Sur et al, (1993) for internal scores and sensory quality of cakes.…”

Section: Cakessupporting

confidence: 83%

“…Significantly better spread factor (2.04) was obtained for self rising flour stored for 3 months as compared to fresh flour and one stored for one and two months which were 1.26, 1.27 and 2.0, respectively. The results of the effect of storage time on spread factor are in conformity with Sur et al, (1993).…”

Section: Resultssupporting

confidence: 56%

“…The mean overall acceptability score for fresh flour was 7.07, while the cookies baked form the flour stored for three months were 7.72. Studies of Sur et al, (1993) earlier reported that of top score of cookies were higher of the samples baked from the flour stored for 45 days when compared with cookies baked from fresh flour. Table 2 also depicts the storage temperature has a significant effect on the cookie quality prepared from self rising flour stored at ambient and refrigeration temperature.…”

Section: Cookiesmentioning

confidence: 99%

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Effect of Storage Conditions on Product Characteristics and Microbiological Quality of Self Rising Flour

Singh¹,

Singh²,

Baljit³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…The reason behind that are the insects and fungi grow upon feeding the carbohydrate content present inside the endosperm of seed which reduce the test weight and increase the seed damage. (Nasir et al, 2003;Onigbinde and Akinycle, 1988;Sur et al, 1993). The decrease of seed protein during storage might also be due to the of energy for development of fungi and insects was recorded by many researchers (Bhattacharya and Raha, 2002;Robinson et al, 1974;Arian et al, 2004).…”

Section: Int J Biosci 2015mentioning

confidence: 99%

Effective and economic storage of wheat seed in straw-clay bin

2015

Int. J. Biosci.

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The majority of farmers in Sindh province of Pakistan store wheat seed in traditional storage structures. These structures usually increase seed moisture and temperature of storage up to the levels that favor the proliferation of insects and fungi and results in seed deterioration. Considering the seed storage problem, the present study was performed. Straw-clay bins retain low moisture conditions for extended storage duration better than conventional bulk covered store. Seed stored in bulk covered store suffered severe deterioration caused by fungi, while straw-clay bins protected seed from these losses. Wheat seed stored for 12 months in straw-clay bins maintained better seed germination percentage, test weight, protein content and ash/mineral content than seed stored in bulk covered store. There was a minimum loss of quality of wheat in straw-clay bin as compare to bulk covered store. Hence, the adoption of the straw-clay bin must be encouraged in the developing countries to save their seeds and goods to reduce the losses as well as raise the food security, poverty alleviation and national economy.

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Storage changes in the quality of sound and sprouted flour

Cited by 13 publications

References 5 publications

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

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

Effect of Storage Conditions on Product Characteristics and Microbiological Quality of Self Rising Flour

Effective and economic storage of wheat seed in straw-clay bin

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