Different Storage Conditions Influence On The Quality Of Wheat Flour To Change The Quality Of Steamed Bread

This experiment for the quality change of wheat flour which in an airtight storage indicators with different temperatures(10°C, 20°C, 30°C) and the humidity(50%, 65%, 80%) for six months. If the wheat flour no longer meet the national standard during storage wound not do their experiment, as well as the indicators of steamed bread made from wheat flour with these. In addition to compared the physical and chemical indicators about wheat flour in the central Henan Province room temperature storage of five month in the fall and winter. To exploring the effect of different storage conditions changes the flour quality and steamed bread which made of.(1) The indicator changing about the flour in different temperatures and humidityTemperature and humidity have significant influence on the moisture content of the wheat flour in storage. Decrease in the storage environment temperature and reduce the humidity can gradually increase the final moisture content of the wheat flour. Throughout the shelf-life of wheat flour, the protein content of the flour has been little changed. 25°C and 30° C storage of flour gluten index in the latter part of the storage are presented as a degraded state. Because of lack of storage time,the protein content of high gluten flour has reached a state of decline, medium strength flour index yet had not achieved the gluten index degraded state in 35°C. Ash content is hardly changed with time, temperature and humidity changes.The fatty acids of wheat flour with the extension of storage time significantly increased, fatty acid was significantly larger with the humidity increases; growth rate of fatty acid powder at a high temperature value is greater than the growth rate at low temperature.In 50% RH environment: Wheat Whiteness hardly decreased even maintained an upward trend in the first four months, only have the decline in the five months, the maximum whiteness of flour under the conditions of 25°C, 30°C take the second place, the minimum whiteness in 35°C environment. Falling number of wheat flour has been growing in the storage, but the falling number have different growth rates. Peak viscosity of wheat flour during storage both over time became increased.The final viscosity of wheat flour has increased with time and slowly rising.Back to the appreciation of the presentation in the middle of flour although declined slightly overall, but with the extension of storage time and the upward trend. Falling Number index and pasting properties of wheat flour has a lot of relevance.(2) Steamed bread index changes in different temperature and humidity.Dough made from reserved flour little changed about the acidity in the previous two months,but increased rapidly in the latter storage. In the maturation period the specific volume of the steamed bread rise, continue storage began decreasing. We selected the steamed bread which was made from flour after four months storage to have texture measurement and sensory measurement.After long storage, the quality of gluten flour reduced, gluten network of steamed bread destruct, leading the elasticity reduced.These steamed bread made from flour reversibility are poor. The sensory evaluation of steamed bread with four months flour was found the score gap is small in appearance and structure, but the flavor and texture scores were particularly large gap. Steamed bread made from flour in 80% RH have an unacceptable musty, the flour after four months storage to make the steamed bread have sour after chewing.(3) changes in autumn and winter at room temperature flourAutumn and winter have the low temperature and low moisture content in the air. There delaying quality deterioration of the flour.