Evaluation of Flour Quality Parameters

Abstract

Among cereal grains, wheat has high potential to produce gluten protein that imparts strength and elasticity to the dough that influences the texture of bakery products. Storage temperature has been shown to affect the quality attributes of wheat flour but few research studies have been conducted to evaluate the effect of storage conditions prevailing in Sri Lanka on wheat flour properties. Therefore, a study was conducted to evaluate the influence of storage temperature on the quality characteristics of wheat flour during short term storage. The freshly milled wheat flour samples from Prima Ceylon Private Ltd, Chinabay, Trincomalee were stored for 8 weeks at room temperature (35°C and the RH of 50-60%) and air conditioned temperature (27°C and the RH of 60-70%). The quality characteristics such as moisture, wet gluten, gluten index and ash content and biological characteristics of weevils count and total bacterial count of flour samples were evaluated at 2 weeks interval during the entire storage period. Moisture content decreased significantly (p<0.05) with the storage duration at two different storage temperatures. Visco-elastic properties such as wet gluten and gluten index of flour samples decreased during storage and more markedly affecting the flour quality at room temperature storage. Biological and microbiological characteristics were influenced by storage temperature since the water activity was the main factor influencing their survival. The storage temperatures significantly influence the quality parameters of wheat flour and play an important role in ageing process of the flour. Based on the results of this study, the quality characteristics of wheat flour were better preserved during storage at air conditioned temperature of 27°C with 60-70% RH compared to room temperature of 35°C with 5060% RH.