Influence of Storage Temperature on the Quality Parameters of Wheat Flour during Short Term Storage

Abstract

Among cereals 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 only a few research studies were conducted to assess the influence of storage conditions on wheat flour properties. Therefore, a study was carried out to evaluate the influence of storage temperature on the quality characteristics of the wheat flour during short term storage. The freshly milled wheat flour from Prima Ceylon Private Ltd, Trincomalee were stored for 8 weeks at room temperature (35oC and the Relative Humidity of 50-60%) and air conditioned temperature (27oC and the Relative Humidity 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 storage period. Moisture content decreased significantly (p<0.05 ) with the storage duration at both 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. Based on the study, the quality characteristics of wheat flour were better preserved during storage at air conditioned temperature of 27oC with 60-70% Relative Humidity compared to room temperature of 35oC with 50-60% Relative Humidity.