Changes in flour quality of four Iraqi wheat varieties during storage

Alhendi Abeer Salh, . and Almukhtar Balsam Qays, . and Al-haddad Farah Mueen, . Changes in flour quality of four Iraqi wheat varieties during storage. pp. 15-25. ISSN 1511-3701

The issue related to suitable wheat age after harvesting for producing flour is raised regularly during a harvest season. Therefore determining the suitable wheat storage for different wheat strength and with high extraction rate (80) is necessary to produce a good quality flour. Four varieties of bread wheat (Adina Aibaa99 Sham6 and Rasheed) were tested. Gluten amount gluten index amylase activity dough rheological properties (farinograph parameters) and flour size were detected. Results showed that gluten index was stable for Adina variety (the strongest variety) but it was reduced significantly during week 11th and 15th for Sham6 and Aibaa99 (weak wheat varieties) respectively. The -amylase activity of all varieties was reduced during storage periods. Dough stability increased during storage period for all four varieties. However the increment was higher in Adina compared to others (lower strength wheat). Mixing tolerance index (MTI) of Adina was changed slightly during the storage period while for other varieties MTI increased sufficiently. In conclusion wheat varieties behaved differently depending on wheat strength and there was no specific time that all that dough properties improved during the study period.

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Abstract

The issue related to suitable wheat age after harvesting for producing flour is raised regularly during a harvest season. Therefore determining the suitable wheat storage for different wheat strength and with high extraction rate (80) is necessary to produce a good quality flour. Four varieties of bread wheat (Adina Aibaa99 Sham6 and Rasheed) were tested. Gluten amount gluten index amylase activity dough rheological properties (farinograph parameters) and flour size were detected. Results showed that gluten index was stable for Adina variety (the strongest variety) but it was reduced significantly during week 11th and 15th for Sham6 and Aibaa99 (weak wheat varieties) respectively. The -amylase activity of all varieties was reduced during storage periods. Dough stability increased during storage period for all four varieties. However the increment was higher in Adina compared to others (lower strength wheat). Mixing tolerance index (MTI) of Adina was changed slightly during the storage period while for other varieties MTI increased sufficiently. In conclusion wheat varieties behaved differently depending on wheat strength and there was no specific time that all that dough properties improved during the study period.

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Item Type:	Article
AGROVOC Term:	Wheats
AGROVOC Term:	Wheat flour
AGROVOC Term:	Flours
AGROVOC Term:	Storage
AGROVOC Term:	Varieties
AGROVOC Term:	Rheological properties
AGROVOC Term:	Alpha amylase
AGROVOC Term:	Gluten
AGROVOC Term:	Amylases
AGROVOC Term:	Size
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8120

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