Effect Of Controlled Atmospehere On Wheat Quality

In this study, the wheat producted in Zhengzhou region as the research object whichstored in a different combination of analog storage mode (N2CA, CO2CA, conventionalstorage) and different storage temperatures (15℃,25℃,35℃) conditions, testing thevariation of wheat quality including storage quality of wheat, nutritional quality, pasting andrheological properties of dough and eating quality in storage during the eight months andanalysis the data, the results showed that:(1) With the extension of storage time, the fatty acid value, conductivity,and the fallingnumber of wheat remained stable at15℃, and increasing gradually with the storagetemperature rises, the35℃have the largest increase; the wheat whiteness trend downwardoverall and have small amplitude fluctuations at25℃; the germination rate and glutenwater absorption is basically stable at15℃and25℃, when35℃there is a significantdownward trend; wheat store quality indexes have little difference between the.(2) The crude protein content of wheat storaged in different temperatures and waysremained in12%-13%; wet gluten content of wheat and coarse starch content are basicallyunchanged at15℃, but significantly reduced at high temperatures; wheat dry glutencontent stable in the range of11%to10%; the little difference between the N2CA, CO2CAand the conventional group illustrate that the charge on the impact of controlled atmospherestorage on the nutritional quality of wheat is obviously different with conventional storage.(3)the peak viscosity and pasting temperature of wheat flour remain stable; the lowestviscosity, final viscosity, attenuation values and regenerative values are increased, and thehigher the temperature, the more significant increased; in addition, the minimum viscosity,attenuation value and final viscosity of wheat in N2CA, CO2CA are lower than theconventional group, and the regenerative value is higher than the conventional group, thereis no basic difference between the two kinds of mode of N2CA, CO2CA.The dough water absorption remained at around60%; the dough development time andstability time, silty mass index increases with storage time prolonged, and the higher the temperature, the more obvious increases; the weakening degree decreased with theextension of storage time, and the higher the temperature, the lower the value; the differencebetween the two atmosphere storage of N2CA, CO2CA storage and conventional storageis not obviousThe dough extensibility decreases with the extension of storage time, the higher thetemperature, the more obvious is reduced, N2CA, CO2CA storage group consistent withthe conventional group at15℃, while at25℃and35℃, the conventional group reducequickly; dough stretch resistance, stretching ratio and stretching energy increases moreslowly at15℃, and increased significantly at25℃and35℃,35℃have the largestincrease; N2CA, CO2CAare increase slightly slower than conventional group.The wheat bread specific volume was increasing gradually, the difference between thetwo atmosphere storage of N2CA, CO2CA storage and conventional storage is notobvious.The hardness, elasticity, cohesiveness, gumminess, chewiness and resilience ofwheat bread have a certain degree increases, which bread hardness, elasticity, viscoelasticityincreased less at15℃and25℃, and increased significantly at35℃; the wheat breadsensory score are more than80points, with the extension of storage time, wheat bread bunshematocrit, surface condition, whiteness, internal structure, recovery, smell and taste andother indicators have improved in some extent, the performance of the sensory scoreincreases overall, The bread total sensory score of wheat storaged in N2CA, CO2CA andconventional storage is not very different.