Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions

Iconomou, D.; Athanasopoulos, Panagiotis; Arapoglou, Dimitris; Varzakas, Theodoros; ., N. Christopoulou

doi:10.3923/ajft.2006.149.157

Cited by 9 publications

(1 citation statement)

References 13 publications

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“…In general, during the first few weeks or months after harvest, rheological properties of wheat improve. However, adverse storage conditions, such as under high temperature, excessive moisture content and long storage period, cause a dramatic reduction in quality of wheat (Iconomou, 2006). In our experiment, at time of storage, the grain moisture content was 13.5-13.8% for 'Bussard' and 13.0-13.8% for 'Zentos'.…”

Section: Discussionmentioning

confidence: 60%

Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm

Liniņa

Kunkulberga

Ruz̆a

2014

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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The aim of this investigation was to describe the variation of water absorption and mixing properties of wholemeal dough, depending on effects of, different rates of nitrogen (N) application (N60, N90, N120, N150), weather conditions (in 2010 and 2011) and grain storage time (60, 120, and 360 days) for two cultivars of winter wheat (in Triticum aestivum L.). Trials included winter wheat varieties ‘Bussard’ and ‘Zentos’; both cultivars have high bread-making quality. The farinograph water absorption and wholemeal dough mixing characteristics - dough development time, dough stability time, and degree of softening were tested using a Brabender Farinograph (ICC 115/1). Highly significant effect of cultivars and nitrogen fertiliser were detected on the flour water absorption and dough mixing properties. Grains with higher protein content had better wholemeal dough rheological properties. The wholemeal rheological properties in 2010 and 2011 did not differ significantly. Extended grain storage from 60-360 days resulted in: longer dough development and dough stability time, increased degree of softening, and decreased water absorption. ‘Bussard’ wholemeal had higher water absorption, longer stability time (sometimes excellent quality) and shorter degree of softening compared with ‘Zentos’. According to the farinograph curves, wholemeal dough of ‘Bussard’ can be classified as having medium/long development time and long/excellent stability. Farinograph curve shapes of ‘Zentos’ wholemeal dough indicated medium development time and long stability. A very strong a positive correlation was found for protein content between WA and ST.

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Section: Discussionmentioning

confidence: 60%

Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm

Liniņa

Kunkulberga

Ruz̆a

2014

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Postharvest and postmilling changes in wheat grain and flour quality characteristics

Baik

Donelson

2018

Cereal Chem

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Background and objectives: Soft red winter (SRW) wheat grain immediately after harvest and flour after milling were stored for 26 weeks and analyzed for comprehensive milling and baking quality characteristics at different time points to examine the consistency of the quality test results. Findings: Increases in falling number (FN) of grain during postharvest storage were observed for nine of ten varieties, in which FN ranged from 62 to 264 at 2 weeks after harvest and increased by 18-109 during storage for 21 weeks at 23°C. Wheat grain exhibited evident fluctuations in refined flour characteristics during the first 4 weeks of storage and then lesser changes with further storage.The storage time of grain did not significantly influence the milling yield, FN, and water SRC of refined flour. For refined flour during postmilling storage, storage time significantly affected all the flour characteristics, which showed evident fluctuations especially in the first 4 weeks of storage. The refined flour FNs of all four tested varieties increased from 373-405 to 377-417 during the first 8 weeks and then sharply to 427-474 with further storage for 26 weeks. Flour pH decreased slightly for the first 2 weeks after milling, was stable for the next 8 weeks, and then decreased again to 5.74-5.90 at 26 weeks. Small but steady decreases in both lactic acid SRC and SDS sedimentation volume were also observed for refined flour during storage. Postmilling storage induced relatively small changes in the solvent retention capacity and cookie diameter of flour. Conclusions: Postharvest and postmilling changes must be considered to achieve a reliable determination of the FN of wheat grain and flour, and pH, SDS sedimentation volume, and lactic SRC of flour. A storage time of 4 weeks would reduce the variation in wheat grain and flour quality test results, allowing reliable and reproducible evaluation. Significance and novelty: The FN of both wheat grain and flour significantly increases during postharvest and postmilling storages. The pH and protein strength of flour show small decreases during postmilling storage with even smaller changes in water retaining capacity and cookie-baking quality. K E Y W O R D S postharvest and postmilling storage, wheat quality ---

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Postharvest Technologies for Major Agronomic Crops

et al. 2019

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Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions

Cited by 9 publications

References 13 publications

Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm

Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm

Postharvest and postmilling changes in wheat grain and flour quality characteristics

Postharvest Technologies for Major Agronomic Crops

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