Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar

• DOI: 10.1002/cche.10635
• Publication Date: 2022-12-07T17:03:08Z
• Authors: Hongfei Liu; Yingquan Zhang; Clyde Don; Bo Zhang
• Keywords: Glutenin; Syneresis

Abstract Backgrounds and Objectives Physicochemical changes that take place inside the wheat kernel during storage make quality stable. Storage temperature will affect different mechanisms of changes. The newly harvested “2 + 12” cultivar (H4399) “5 10” (XM26) grains were stored under ambient 4°C for 120 days, respectively, sampled grinding every 30 days. Findings With extension time, content crude protein glutenin macropolymer (GMP), Gʹ G" GMP gel, maximum resistance, extensibility both varieties increased to higher value then decreased slightly. appeared at 90 or days temperature, 60 4°C, approximately 30–60 earlier than temperature. During storage, relative increasing content, sedimentation index, G", tan δ, stability, extendibility dough bigger (XM26). Gʹ, water absorption, development time smaller Conclusions It is concluded low‐temperature can accelerate aggregation in shorten steady state. Increasing stiffness more sensitive postharvest a versus (H4399). Significance Novelty physicochemical properties conditions explained main mechanism storage.