Effects of Different Storage Conditions on Dough Rheolgical Properties of Wheat Varieties

Yingni CAO; Guanghua ZHAO; Dajie YU; Jinhua PEI; Jingzhi HU; Zhenya WEI; Weiguo HU; Junfeng ZHANG; Qi XU; Jiyong HUANG; Xuefei HAO

doi:10.13386/j.issn1002-0306.2020050221

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 311-316. > DOI: 10.13386/j.issn1002-0306.2020050221

CAO Yingni, ZHAO Guanghua, YU Dajie, et al. Effects of Different Storage Conditions on Dough Rheolgical Properties of Wheat Varieties[J]. Science and Technology of Food Industry, 2021, 42(7): 311−316. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050221.

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Effects of Different Storage Conditions on Dough Rheolgical Properties of Wheat Varieties

1.
Institute of Quality Standard and Testing Technology for Agro-products, Henan Academy and Agricultural Sciences/Quality Supervision Inspection and Testing Centre of Agro-products(Zhengzhou), Ministry of Agriculture/ Henan Key Laboratory of Grain Quality and Safety and Testing, Zhengzhou 450002, China
2.
Institute of Wheat, Henan Academy and Agricultural Sciences, Zhengzhou 450002, China
3.
Henan Agro-products Quality Safety and Testing Centre, Zhengzhou 450002, China

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Received Date: May 19, 2020
Available Online: January 27, 2021

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Abstract

Abstract

In order to understand the quality changes of wheat grains under different storage conditions and explore the optimal storage conditions for small amount of samples in the laboratory, the quality indexes of strong gluten, middle-strong gluten and weak gluten wheat grains and flour under different gradient temperatures (−20, 4, 35 ℃) and different storage times (20, 40, 60 d) were analyzed. The results showed that different storage conditions had little effect on wet gluten content, water absorption and weakening degree of different types of wheat, which were within the tolerance.When different types of gluten wheat stored in the kernal under different gradient temperatures, the quality parameters of strong gluten wheat varied smaller and were within the tolerance, while the development time and extension area varied greatly with the extension of storage time (60 days).The changes of wet gluten content and dough rheological parameters from farinograph of the mid-strong gluten varied smaller and were within the tolerance, but the extensograph parameters(extension area, resistance and maximum resistance) changed greatly; especially stored at −20 and 35 ℃, except the extention, the extension area, tensile resistance and maximum tensile resistance were out of tolerance in different degrees except for the extention.The changes of wet gluten content, dough rheological parameters from extensograph of weak gluten wheat varied slightly and were within the tolerance, howerver, the changes of stability time and softeness varied greatly, especially stability time. It’s worth mentioning that with the extension of storage time, the measured values of farinograph parameters of weak gluten wheat were closer to the control and within the tolerance range.Besides, when different types of gluten wheat were stored in the form of flour at 4 ℃, the wet gluten content, dough rheological parameters of farinograph and extensograph of strong and mid-strong gluten varied smaller and were within the tolerance. Thus, the study indicated that 4 ℃ and shorten than 60 days were more suitable for the storage of wheat flour and grain.
- wheat,
- storage,
- quality parameters,
- dough rheolgical properties

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