Long‐term storage of wheat

Pixton, S.W.; Hyde, M. B.; Ayerst, G.

doi:10.1002/jsfa.2740150304

Cited by 14 publications

(8 citation statements)

References 11 publications

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“…Although stored grain is considered to be dormant, endogenous germinative enzymes probably still act on the storage lipids and carbohydrates to produce these breakdown products. The nutrient losses observed by Pixton et al (1964) were so small that no detectable change in the metabolisable energy (ME) concentrations of the stored wheat samples would be expected in poultry-based bioassays. However, empirical measures of ME of wheat samples stored for different lengths of time have given conflicting results.…”

Section: Introductionmentioning

confidence: 98%

“…Long-term studies on the chemical composition of stored wheat samples have found no changes in the protein content of the samples but small increases in the contents of free fatty acids, maltose and sucrose (Pixton et al, 1964). Although stored grain is considered to be dormant, endogenous germinative enzymes probably still act on the storage lipids and carbohydrates to produce these breakdown products.…”

Section: Introductionmentioning

confidence: 98%

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Effect of ambient storage of wheat samples on their nutritive value for chickens

Pirgozliev

Rose

Kettlewell

2006

British Poultry Science

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1. Two wheat cultivars (Abbott and Equinox) were grown using the same crop husbandry conditions. Batches of each cultivar were stored at ambient temperature (AT) for 0, 6, 12, 18 or 24 weeks. Those stored at AT for less than 24 weeks were then stored at -20 degrees C up to the end of the storage period. The 24 week (AT) samples were divided into two lots and one lot was frozen to -20 degrees C for 24 h. 2. Each of the 12 wheat samples was included (650 g/kg) in a nutritionally complete diet and fed to broiler chickens from 7 to 21 d of age. The apparent metabolisable energy (AME) of each sample was determined using a rapid bioassay with adult cockerels. 3. The Equinox cultivar sample had a high proportion (92/1000) of visibly sprouted grains and had a low Hagberg falling number (high amylase activity) and high content of free sugars compared to the Abbott sample. There were no major changes in dry matter, free sugar content, water extract viscosity or Hagberg falling number due to the different times of ambient storage of either of the two wheat cultivar samples. 4. The chickens fed on the Abbott cultivar wheat had a greater weight gain, although there were no differences in the determined AME of the two wheat cultivars. 5. The Abbott sample stored at ambient temperature for 6 weeks had a greater AME than the sample given no ambient storage and the samples given 18 and 24 weeks ambient storage. There were no significant differences between the Equinox cultivar samples. There were no effects of storage time on the growth performance of the broiler chickens. 6. The AME of the unfrozen Abbott cultivar was greater than the frozen (for 24 h) sample but there was no effect on broiler growth performance. This study suggests that, in some wheat samples, there may be a benefit in avoiding freezing during storage.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

Effect of ambient storage of wheat samples on their nutritive value for chickens

Pirgozliev

Rose

Kettlewell

2006

British Poultry Science

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“…Cereal grains undergo pronounced biochemical changes during storage. The moisture content of grains, storage form, storage time and temperature have been shown to exert significant changes in the acidity and quality of protein, which significantly affect rheological properties of dough made from stored wheat (Pixton & Hill, 1967; Rehman & Shah, 1999; Yu, 2008).…”

Section: Introductionmentioning

confidence: 99%

Dough characteristics of wheat flour milled from wheat grains stored in spike form

Karaoğlu¹

2011

Int J of Food Sci Tech

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This study compares the effects of storage form (grain and spike) of wheat as well as grain moisture content (12%, 14% and 16%), storage time (0, 3, 6 and 9 months) and temperature (10, 20 and 30°C) on rheological (farinograph and extensograph) characteristics of dough obtained from stored wheat. While water absorption, stability and degree of softening of wheat stored in spike form were 61.2%, 15.8 min and 25.9 Brabender unit (BU), these values of wheat stored in grain form were 60.8%, 14.1 and 29.1 BU, respectively. Resistance to extension and dough energy of wheat stored in grain form were significantly higher than those of wheat stored in spike form, while extensibility was significantly lower. Storage in spike form had a positive effect on all farinograph and extensograph characteristics of wheat stored under nonoptimal storage conditions such as high grain moisture content, high temperature and long storage time.

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“…The viability of samples of wheat and rapeseed were determined before the previous experiment, and again on samples from each experimental condition at the end of each experiment, using the method described by Pixton et aZ., 5 except that the seeds were kept at 20°C. There was no loss of total germination at the two lower humidities, in samples that had adsorbed, but there was some loss during desorption especially at atmospheric pressure ( Table 2).…”

Section: The Effect Of Reduced Pressure On Viabilitymentioning

confidence: 99%

Relative humidity control in equilibration studies

Henderson¹,

Pixton²

1981

J Sci Food Agric

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The relative humidities in closed containers over both saturated salt solutions and wheat were identical at atmospheric and reduced pressures and reducing the pressure did not alter the relationship between moisture content and equilibrium relative humidity. When using saturated salt or potassium hydroxide solutions to condition samples of wheat, wheatfeed and rapeseed to required humidities, reducing the pressure accelerated the rate of, moisture exchange between the product and the atmosphere, without affecting the moisture content-relative humidity equilibria. There was almost total loss of viability of seeds conditioned at 93% r.h., and some loss for seeds that had been wetted prior to exposure at lower humidities, especially for wheat at atmospheric pressure. It is recommended that saturated salt solutions be used for reliable humidity control when conditioning products, but whenever there is any reason to use potassium hydroxide, as much solution as possible should be used with the required quantity of product.

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Long‐term storage of wheat

Cited by 14 publications

References 11 publications

Effect of ambient storage of wheat samples on their nutritive value for chickens

Effect of ambient storage of wheat samples on their nutritive value for chickens

Dough characteristics of wheat flour milled from wheat grains stored in spike form

Relative humidity control in equilibration studies

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