Volume 17, Issue 102 (2020)
FSCT 2020, 17(102): 117-126 |
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hamediyan A, tabatabaei yazdi F, Mortazavi S A, koocheki A. The effect of wheat storage time on physicochemical and rheological properties of dough. FSCT 2020; 17 (102) :117-126
URL: http://fsct.modares.ac.ir/article-7-24637-en.html
URL: http://fsct.modares.ac.ir/article-7-24637-en.html
1- MSc Student, Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
2- Professor of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad , tabatabai@um.ac.ir
3- Professor of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
2- Professor of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad , tabatabai@um.ac.ir
3- Professor of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
Abstract: (1969 Views)
Wheat is one of the most important food products around the world. That's why there is a need to produce it all year round. The process of reaching the new wheat during the storage period will bring about changes that will improve its characteristics. The effect of time storage wheat for 90 days (0, 45 and 90) at the Temperature 30 ° C and relative humidity 45% on the chemical and rheological properties flour by farinograph test were analyzed. A completely randomized design was used to perform the tests. The comparison of the averages was done by Duncan’s multiple-range test at a probability level of 95%. The results of this study showed that wheat dormancy for 90 days increased wheat quality indices such as gluten index and Zeleny sedimentation volume, but pH decreased and acidity increased (p <0.05) . Percentage of gluten, moisture and ash did not change significantly during storage. storage time was effective on enzymatic activity, so that the activity of α-amylase decreased significantly (p <0.05) . Wheat also held significant improvement in the farinograph dough properties such as Water Absorption, Dough Stability, Degree of Softening and Farinograph Quality Number (FQN).
According To improve properties quality and rheological flour, freshly harvested grain storage for 90 days is suggested.
According To improve properties quality and rheological flour, freshly harvested grain storage for 90 days is suggested.
Article Type: Original Research |
Subject:
Food quality control
Received: 2018/09/1 | Accepted: 2020/05/10 | Published: 2020/07/31
Received: 2018/09/1 | Accepted: 2020/05/10 | Published: 2020/07/31
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