Abstract
Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8°C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products.Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.
This is a preview of subscription content, access via your institution.
References
Kent NL (1983) Technology of cereals with special reference to wheat, 3rd ed. Oxford: Pergamon Press.
Hwang P, Bushuk W (1971) Some changes in wheat during sprouting. Cereal Sci Today 16: 290.
Hwang P, Bushuk W (1973) Some changes in endosperm protein during sprouting of wheat. Cereal Chem 50: 147–160.
Barton-Wright EC (1938) Studies on the storage of wheat flour, III. Changes in the flour, the fats and the influence of these changes on gluten character. Cereal Chem 15: 521.
Bell BM, Norman C, Hylton D, Daniela DGG, Matnan F (1979) The composition, rheological properties and bread making behaviour of stored flours. J Sci Fd Agric 30: 1111–1122.
Fisher EA, Halton P, Carter RH (1937) Studies on the storage of wheat flour, I: The influence of storage on the chemical composition and baking quality of flour. Cereal Chem 14: 135.
McCalla AG, McCaig JD, Paul AD (1939) Effect of various conditions of storage on baking quality of flour. Canadian J Res 17: 452.
Srivastava AK, Haridas Rao P (1991) Changes in the pasting, rheological and baking qualities of flour during short term storage. J Fd Sci Technol 28: 153–156.
Yoneyama T, Suziki I, Murohashi M (1970) Natural maturing of wheat flour, I: Changes in some chemical components and in farinograph and extensograph properties. Cereal Chem 47: 19–26.
American Association of Cereal Chemists (1976) Approved Methods. St. Paul, Minn.
Lie S (1973) The E.B.C. ninhydrin method for determination of free amino nitrogen. J Inst Brew 79: 37.
Austin A, Ram A (1971) Studies onchapati making quality of wheat. ICAR Tech Bull 31:1–108.
Steel Robert GD, Torrie JH (1960) Principles and procedures of statistics. New York: McGraw Hill.
Clayton TA, Morrison WR (1972) Changes in flour lipids during the storage of wheat flour. J Sci Fd Agric 23: 721–736.
Singh Y, Sharma SS, Thapar VK (1979) Suitability of packaging materials for storing wheat flour. Bull Grain Tech 17: 119–124.
Pomeranz Y (1971) Biochemical and functional changes in stored cereal grains. CRC Critical Reviews in Food Tech 45–80.
Rohrilich M, Friadel K, Rajani C (1977) Shifting of the protein and amino acid spectrum in wheat flour and alteration of baking behaviour after warm conditioning. Flour Milling Baking Res Assoc, Abstr No 743.
Johnson AC, Hoseney RC (1980) Chlorine treatment of cake flour, IV: Effects of storing and heating non-defatted and defatted flours. Cereal Chem 57: 92–93.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Sur, R., Nagi, H.P.S., Sharma, S. et al. Storage changes in the quality of sound and sprouted flour. Plant Food Hum Nutr 44, 35–44 (1993). https://doi.org/10.1007/BF01088481
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01088481
Key words
- Bread
- Cake
- Chapati
- Cookie
- Sprouted flour
- Storage