Influence of storage conditions on the quality properties of wheat varieties

Kibar, Hakan

doi:10.1016/j.jspr.2015.03.001

Cited by 49 publications

(51 citation statements)

References 16 publications

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“…This test is a quality parameter that can reveal damage or deterioration relating to sprouting during storage. FN increased in all the conditions studied although the increment was more pronounced at 38°C (Table )”, and this has also been reported in previous studies (González‐Torralba et al, ; Hruskova & Machová, ; Karaoğlu et al, ; Kibar, ). An adequate level of α‐amylase activity in wheat flour is essential to hydrolyze starch and provide yeast with fermentable sugars.…”

Section: Resultssupporting

confidence: 87%

“…It is an essential dietary component of most of the world's population, as it provides a source of carbohydrate, protein, vitamins, and minerals (Uthayakumaran & Wrigley, ). Wheat is unique as a source of gluten proteins that is suitable for use in bakery products due to the rheological properties of dough formation (Kibar, ). It is an important Brazilian crop and is particularly suited to growth in the South because of the complementary environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies have reported that storage time depends mainly on storage temperature and the moisture content of the grain (González-Torralba et al, 2013;Kibar, 2015;Naveena, Subramanya, Setty, & Palanimuthu, 2017;Nithya, Chelladurai, Jayas, & White, 2011;Paraginski, Vanier, Berrios, Oliveira, & Elias, 2014;Scariot et al, 2018;Zhang et al, 2017;Ziegler, Ferreira, Hoffmann, Oliveira, & Elias, 2018). Some studies have evaluated the effect of storage conditions on the quality and properties of wheat grain and have reported a reduction in the crude protein content (Mhiko, 2012), wet gluten (Sisman & Ergin, 2011), glutenin, and an increase in the falling number (González-Torralba et al, 2013) during high temperature storage with a high grain moisture.…”

mentioning

confidence: 99%

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Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Meneghetti

Pohndorf

Biduski

et al. 2019

J Food Process Preserv

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To maintain grain quality and prevent loss, effective storage systems are required. To enable wheat flour of a certain quality to be extracted from grain, stored dry wheat must be humidified prior to milling. With the aim of reducing post‐harvest drying stage costs for subsequent grain rehydration, the objective of this study was to optimize the wheat grain storage steps while maintaining the protein quality and baking performance using response surface methodology. A mixed 2 and 3 level design (3 factors) was used to optimize the independent variable (factors) values of grain moisture content (12% and 15%), temperature (14, 26, and 38°C) and storage time (4, 8, and 12‐months). The quality of grain, flour, and baking performance were evaluated. It was possible to maintain the gluten protein quality at a low temperature and grain moisture. All of the flour evaluated provided a good baking performance, and there were no significant differences in specific volumes of treatments. Practical applications Dried wheat needs to be humidified before milling, a process named “water tempering” to enable suitable wheat flour extraction. New approaches could be aimed at improving grain quality and optimizing the post‐harvest processing, to secure financial and environmental sustainability. One approach to reducing costs and post‐harvest optimization is the storage of wheat with an adequate moisture level for use in the milling process, which would reduce costs in the post‐harvest drying stage prior to subsequent grain rehydration. Our results showed only minor changes in rheological parameters with the different conditions studied, and these had no influence on the baking performance of samples evaluated.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Meneghetti

Pohndorf

Biduski

et al. 2019

J Food Process Preserv

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“…Although the deterioration of protein during storage has been observed in other research trials, most of them have observed significant changes after more than one month of storage (Kibar, 2014;Mhiko, 2012). This could indicate that the changes in protein content in the samples could have been due to sampling or processing errors, nevertheless this can only be proven by extending the chilling trial during a wider storage period.…”

Section: Flour Quality Evaluationmentioning

confidence: 88%

Chilling Aeration to Control Pests and Maintain Grain Quality during In-Bin Storage of Wheat in Kansas

Morales-Quiros¹,

Campabadal²,

Maier³

et al. 2016

2016 ASABE International Meeting

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Chilling aeration of stored grain is becoming very popular around the world since it offers many advantages in situations where ambient air conditions are not adequate to cool grain. It allows to cool grain, independent of ambient conditions, to "safe" temperatures where insect, fungi, and spoilage development is reduced to the minimum, and at the same time can potentially reduce chemical control use. The objective of this research was to evaluate the effectiveness of chilling aeration to preserve grain quality and control insect-pests. The research trial was developed from August to November 2015 in Central Kansas in two 1,270 metric tons (MT) steel bins with low-moisture wheat from the 2015 summer harvest. One bin was chilled and the other was used as a control (ambient aeration). Variables evaluated were: moisture content (MC), grain and flour quality, insectpest development and reproduction rate, insect fragments per kg, and fungi presence. Chilling aeration cooled the grain in 135 hours to an average of 17⁰C, with minimum variation through the four months. Ambient aeration in the control bin cooled the grain to an average of 22⁰C after 308 hours, with variation over 16⁰C through the four months. Lower temperatures significantly diminished insect development and reproduction rate. Flour quality was better preserved in the chilled than in the control bin. There was no significant effect on MC, grain quality or fungi presence. The energy cost of running the grain chiller was 0.22 $/MT more than the cost of ambient aeration in the control bin. KeywordsAmbient aeration, chilling aeration, end-product quality, fungi, grain temperature, grain quality, insect-pests

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“…[2] It has been shown that RVA pasting viscosity and falling number increase during ongoing storage of wheat flour [3,4] but also wheat kernels. [5,6] Pasting viscosities are representing a wide range of interactions among flour components during heating and cooling. They are influenced by amylose content, [7] α-amylase activity, proteins, lipids, [8] and also by particle size distribution and milling technology.…”

Section: Introductionmentioning

confidence: 99%

Role of α‐Amylase in the Pasting Behavior of Wheat Flours Upon Storage

et al. 2017

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Wheat flour pasting properties change during flour storage. Only little is known about the contribution of α‐amylase on this effect. This study aimed to monitor the changes in rapid visco analyser (RVA) pasting viscosities of four different wheat flours during 360 days of storage. To get an isolated view on the influence of α‐amylase, RVA curves were determined either with water or with 2 mM silver nitrate to inhibit α‐amylase. After 360 days of storage RVA final viscosity of the flours increased between 31 and 56%. When α‐amylase was inhibited it increased only by 12–28%. Remarkably, trough viscosity did not change during a storage time of 180 days when α‐amylase was inhibited. To estimate the α‐amylase activity of flours the ratio between peak viscosities of flour with and without inhibition was calculated. The estimation resulted in a decrease of α‐amylase activity by 22–43% during 360 days of storage. These findings suggest that the decrease of α‐amylase activity is a major influencing factor in the increase of pasting viscosity during flour storage. Additionally, differential curves from analyses with and without α‐amylase inhibition are a helpful tool to improve the understanding of the enzymes mode of action.

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Influence of storage conditions on the quality properties of wheat varieties

Cited by 49 publications

References 16 publications

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Chilling Aeration to Control Pests and Maintain Grain Quality during In-Bin Storage of Wheat in Kansas

Role of α‐Amylase in the Pasting Behavior of Wheat Flours Upon Storage

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