Study On The Effect Of Different Temperatures On Quality Parameters Of Wheat

This paper mainly studied the change of color, volatile components, test weight, unsound kernel of the wheat with moisture content of 11.5%,12.5% and 13.5% at different temperature of 20℃,25℃,27.5℃ and 30℃ in a year. And discuss the correlation between quality parameters of wheat and fatty acid value, gluten absorption, the main results are as follows:The brightness value of wheat began to decline from the four-month with moisture content of 11.5%, red-green hue value and blue-yellow hue value showed a downward trend in the previous seven months, brightness values decreased with moisture content of 12.5%, the higher the temperature, the greater the decline; red-green hue value and blue-yellow hue value showed a downward trend. The brightness value decreased significantly from the fourth-month beginning under the condition of moisture content of 13.5%, red-green hue value and blue-yellow hue value almost unchanged at the temperature of 20℃, and had an upward trend at the temperature of 25℃,27.5℃and 30℃.Wheat volatiles have alkanes, aldehydes, esters, carboxylic acids, alcohols. With the extension of storage time, alkanes and aldehydes compositions grown in number, and the relative content both increased, the higher the temperature and moisture content, the greater the relative content, alkanes and aldehydes had a significant difference among different temperature; content of esters had a complicated change, and tended to increase on the whole; carboxylic acids cannot be detected at the temperature of 20℃ and 25℃, the volatiles were detected acids After storage of 6 months at the temperature of 27.5℃ and 30℃. Only late during the storage, alcohol can be detected under the condition of high temperature and high moisture content.Temperature had little effect on test weight and unsound kernel below safe moisture content of 12.5%. test weight of wheat decreased obviously and unsound kernel increased under the condition of moisture content of 13.5% and temperature of 27.5℃ and 30℃.A significant negative correlation between the brightness value and fatty acid value, a significant positive correlation between the brightness value and gluten absorption; a positive correlation between red-green hue value, blue-yellow hue value and fatty acid value, a negative correlation between red-green hue value, blue-yellow hue value and gluten absorption. A significant positive correlation between volatiles and fatty acid value, a significant negative correlation between volatiles and gluten absorption.there are a significant negative correlation between test weight and fatty acid value, a significant positive correlation between test weight and gluten absorption. There are a significant positive correlation between unsound kernel and fatty acid value, a significant negative correlation between unsound kernel and gluten absorption.