Effect of long-term storage conditions on wheat flour and bread baking properties
Effect of long-term storage conditions on wheat flour and bread baking properties
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DOI：
10.1016/j.foodchem.2020.128902
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发表时间：
2021-01-19
期刊：
影响因子：
8.8
通讯作者：
Le-Bail, Alain
中科院分区：
文献类型：
--
作者：
Lancelot, Eloise;Fontaine, Joran;Le-Bail, Alain
本文研究了 30 个月的储存条件对小麦面粉品质的影响。此类研究可能对长期进行的研究项目感兴趣。小麦粉储存在两种类型的包装（透气纸袋和防水容器）中并在两种温度（环境温度和冷藏室）下储存。定期评估选定的质量参数，例如化学稳定性、一致性、延伸性、阻力、吸水性、溶剂保留能力和面筋指数性能。此外，近红外光谱用于监测面粉的演变，并采用模型来预测某些参数。结果表明，常温储存会导致面粉参数和烘焙性能发生显着变化，而低温储存则保留了面粉的初始质量。一个实用的建议是有利于在密封容器中低温储存，以防止与氧气和水分吸收的相互作用。
This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour's evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.