Effect of short term storage on wheat quality parameters

Eleven samples of registered wheat varieties of bread with diverse technological qualities were used in this study. The samples were devided into two groups. The first group including all the 11 variety were stored for 3 months, while the second group of the samples were stored for 9 months at an am...

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Bibliographic Details
Main Authors: Gyimes Ernő
Csercsics Dóra
Magyar Zoltán
Format: Article
Published: University of Szeged, Faculty of Engineering Szeged 2020
Series:Analecta technica Szegedinensia 14 No. 1
Kulcsszavak:Búzafajták - magyar, Tárolás, Gabonatárolás, Raktározás - gabona
Subjects:
doi:10.14232/analecta.2020.1.130-141

Online Access:http://acta.bibl.u-szeged.hu/70181
Description
Summary:Eleven samples of registered wheat varieties of bread with diverse technological qualities were used in this study. The samples were devided into two groups. The first group including all the 11 variety were stored for 3 months, while the second group of the samples were stored for 9 months at an ambient temperature. The results of quality evaluation showed that 5 soft wheat varieties (GK Csongrád, GK Garaboly, GK Hattyú, GK Holló, GK Nap) and 6 hard wheat varieties (GK Ati, GK Békés, GK Élet, GK Kalász, GK Petúr, GK Verecke) were involved in the study. Further, the flour yield, the gluten index and the water absorbance capacity has significantly decreased after 9 months storage time when compared to 3 months storage interval.
Physical Description:130-141
ISSN:2064-7964