American Journal of Food Science and Technology, 2016, Vol. 4, No.

5, 135-140
Available online at http://pubs.sciepub.com/ajfst/4/5/3
©Science and Education Publishing
DOI:10.12691/ajfst-4-5-3

Study the Storage Temperature & Periods on

Rheological Properties of Wheat Flour
Muneer Saif Hassan Ahmed1,2,*, Mohsen Omer Kanzal3, Glal Ahmed Fadhl4
1
Food Science and Technology, University of Aden
2
Department of Biochemistry, University of Mysore, India
3
Food Science and Technology, University of Aden, Aden, Yemen
4
Food Science and Technology, University of Sana’a, Sana’a , Yemen
*Corresponding author: mshyemen11@gmail.com

Abstract When increasing the storage temperature from 27.5°C to 37.5°C the water absorption ratio of the flour is
significantly increased. Besides, the average ratio of absorption of flour has increased more significantly when
increasing storage period from one day to ten days, and by increasing the period of storage from ten days to thirty
days, the increase is also significant. The overlap of the two factors of this study has a significant effect on this
manner. There has been a significant increase in the time development of the dough at a storage temperature of
37.5°C, compared to 27.5°C. of storage. But, however, there has not been a significant effect of the storage periods
or their overlapping with the temperature storage on this manner. It has been observed that the indicator of dough
stability is higher when storing the flour under the temperature of 37.5°C in 4.45 minutes, compared with the
stability of 2.23 minutes when storing the flour at a temperature of 27.5°C. On the other hand, increasing the period
of storage from one day to ten days has led to a significant decrease in the stability of the dough, but in increasing
the period to twenty days to thirty days, the high capacity of these would not reach the level of significance. The
overlap, however, between these two factors has a significant effect on the stability of the dough.
Keywords: storage temperature, rheological properties, wheat flour
Cite This Article: Muneer Saif Hassan Ahmed, Mohsen Omer Kanzal, and Glal Ahmed Fadhl, “Study the
Storage Temperature & Periods on Rheological Properties of Wheat Flour.” American Journal of Food Science
and Technology, vol. 4, no. 5 (2016): 135-140. doi: 10.12691/ajfst-4-5-3.

It has been found [6].that the exact absorption of water

increases during the exact maturity may be lost as a result
1. Introduction of moisture during storage and improve the properties of
the chemical bonds of the network gluten self-induced
The water absorption is the most important quality oxidation.
factor that concerned the baker and so direct relationship The storage conditions and the length of the storage
to the amount of bread that can be produced from a given period are the keys or the main factors that contribute to
weight of flour, and the absorption of baking the perfect is the stability of the exact storage stability of the flour [7].
the maximum amount of water that can be used to get the Found [8] that the wheat flour is inventory wizard for a
maximum yield of bread per unit by weight of flour and year on the degree of heat and 20°C 30°C 40°C ground by
get recipes trading satisfactory dough during molding extracting 75% have been affected rheological qualities as
(Panning) [1]. the results of the farinogeraph examination pointed out
During the long period of storage changed exact that the main factor affecting the flour oxidation and loss
characteristics of the impact of unsaturated fatty acids, during storage is storage temperature, and that the
which can reduce the absorption of the water flour [2]. examination Alviograph indicators during storage in a
The study has shown [3] that the soft wheat flour higher degree of heat 30°C cause a change in the
heating degree 80˚m temperature for 15 minutes showed rheological properties of dough, especially on the strength
the possibility to improve it to make bread, as noted a of the dough, while Storage 40˚ c degree in temperature
significant increase in time. resulted in an increase in tensile strength the dough, and
The improvement or maturity in flour happen more thus difficulty in baking process.
quickly if you view the exact inventory to ventilation, due Purpose of this study was to:
to increased ties sulphur amino acids present in the flour • study the interaction relationship between each of the
proteins and thereby increase the tensile strength flour temperature and duration of storage and their impact on
paste, in addition to the occurrence of oxidation of certain the rheological properties.
fatty acids and the reduction of some pigments flour is • Study the possibility of employing temperatures and
desired, but the oxidation fatty acids led to a decrease in periods of storage in grinding wheat flour to find a quality
the quality of baking [4,5]. suitable for baking without the use of chemicals improved.
136 American Journal of Food Science and Technology

Materials and Methods Search: at the beginning of the day and the middle and end during
To achieve the objectives of the research are designed the period study (two months), May and June 2009 During
laboratory experiment was carried out in the laboratories the study has a degree Storage temperature 27.5°C A1,
of Yemen Company for Grain Silos and Flour Mills and in June and July 2009. The study was conducted on
Yemen, and using a design method World full of random the storage temperature 37.5°C A2 was sufficient here to
testing. [9]. explain the three readings recorded in the days of access to
Study materials: the storage periods It required a day and 3 days, 10 days
Raw wheat: and 20 days and 30 days, as it is written in the Table 1 and
The Class used in the flour to these samples to study is Table 2.
Soft wheat French origin.
Where the production of flour milling after the cleaning Table 1. temperature readings at 27.5˚ C ± 0.5, and storage relative
stages and Wheat Hydration with water for 24 hours in the air humidity (three readings for each storage period)
company's mills, a modern cylindrical mills Buhler Swiss Storageperiods Time Temperature (°C) Relative humidity %
company. dayam6.30 27.5 44%
Flour: daypm2.30 27.6 48%
The study was conducted on the output flour of daypm8.30 27.0 54%
grinding And extraction by almost 76%, where according days3am6.30 27.2 44%
to the standard specifications in the flour.
days3pm2.30 27.0 42%
Production by Moisture does not exceed 14%,by
days3pm8.30 27.0 42%
protein not less than 10% Standard Yemeni No. (2005/51)
[10]. days10am6.30 27.0 40%
Salt: days10pm2.40 27.1 43%
Product salt was used in Pakistan carries the name days10pm8.00 27.0 40%
brand (King) containing 0.07% iodide days20am6.30 27.0 38%
Potassium, sodium bicarbonate and brosiat yellow soda. days20pm2.00 27.0 47%
Devices used:
days20pm8.00 27.3 43%
1- measuring the temperature and the relative air
days30am6.30 27.6 51%
humidity device(Digital Thermometer MT-2 -) equipped
from the KI &BNT company, Chinese. days30pm2.30 27.1 51%
5- sensitive electronic balance (Analytical Balance days30pm8.30 27.7 45%
220g)degree of accuracy 0.1 mg- equipped from Sartorius Number of reading recorded 202 202
company, Germany. Average of temperature 27.41°C
6- Farinogragh Brabender device pelvic with a capacity The number of readings taken during the month 202
of 300 gm for difinited rheological characteristics. Average temperatures taken 27.41 m
7- Exstensogragh Brabender device to examine a * Table showing only readings of temperature and relative humidity
number of rheological characteristics. weather at the end of each period Storage.
The natural relative humidity ranged between 38- 54%.
Study transactions:
first factor: degrees Storage temperature(A). Table 2. temperature readings at 27.5˚ C ± 0.5, and storage relative
1. Adjusting the stored heat to 27.5 Celsius (A1) ± 0.5. air humidity (three readings for each storage period)
2. Adjusting the stored heat to 37.5 Celsius (A2) ± 0.5. Storageperiods Time Temperature (°C)
Relative
Second factor: intervals Storage humidity %
1. Flour stored for a day (B 1). dayam6.30 37.9 62%
2. Flour stored for 3 days (B 2). daypm2.30 37.0 49%
3. Flour stored for 10 days (B 3). daypm8.30 37.0 47%
4. Flour stored for 20 day (B 4). days3am6.30 37.5 51%
5. Flour stored for 30 days (B 5). days3pm2.30 37.0 48%
Flour were collected samples in PP bags of 25 kg
days3pm8.30 37.8 51%
capacity at final production line, and stored in a suitable
days10am6.30 36.8 66%
location to provide a degree of storage required
temperature by conditioning device talk (split) contains a days10pm2.40 37.0 70%
sensor to measure the temperature and is set to the days10pm8.00 37.6 51%
required degree, has also been measure and control days20am6.30 37.3 56%
temperature accuracy by a special device that has Tssen days20pm2.00 37.2 60%
together the first to measure the temperature, and the days20pm8.00 37.4 56%
second for measuring relative air humidity.
days30am6.30 37.0 48%
And study samples have been stored in a small store
size of 4 x 4 x 8 meters has been allocated for this purpose days30pm2.30 38.00 40%
with varying degrees of heat A (27.5°C and 37.5°C ± 0.5) days30pm8.30 37.8 54%
and for different periods of storage B (day, 3 days, 10 Number of reading recorded 176 176
days, 20 days, 30 days) and were followed up and record Average of temperature 37.42 °C
the natural relative humidity percentages, as well as The number of readings taken during the month 176.
temperatures in the atmosphere storage by six readings per Average temperatures taken 37.42 ˚ C
day for the first treatment (temperature 27.5°C) and for * Table showing only readings of temperature and relative humidity
weather at the end of each period Storage,
the treatment of second (temperature 37.5°C) distributed The natural relative humidity ranged between 48- 70% studied traits.
 American Journal of Food Science and Technology 137

2. Results and Discussion a day. On the other hand, the results he found [14].
indicate that the properties of flour stored for a long period
The impact of degrees Storage temperature and epochs of change and cause the low absorption of flour water
on the rheological properties: attributed the reason for this to the effect of acids of the
Farinogragh characteristics: flour is saturated during storage, which can reduce the
Absorbency ratio of flour to water: absorption water.
Some pointed references [11,12,13] that the behavior Affected overlap temperatures with periods storage
rheology wheat flour to the dough of great importance in significant effect on the proportion of flour to absorb
making bread flour ratio of the absorption of water, the water as referred to in the results in the Table 3, which
duration of kneading, dough development time and dough shows that when storage under 27.5°C degree temperature
stability is of great importance in study the impact of raw was the highest absorption at longer storage period of 30
materials used in the baking industry, and therefore the days, where the percentage of absorbency of 57.8% to
final product quality. The results indicated in Table 3 to 60.8% and that margin percentage calculated increase of
the existence of significant differences in the proportion of almost 5%, as results showed that when the storage of
flour absorption of water stored under degrees Storage flour under the degree 37.5°C temperature was water
temperature under study, where the high temperature of absorption ratio when storage for a day 58.93% but it rose
27.5°C to 37.5°C average absorption rate are significantly to 61.53% at Storage for 20 days, while the highest
increased from 59.26% to 60.54%. This indicates the absorption in the flour at the Storage 37.5°C degree heat
presence of the effect of the degree of storage on the and a period of thirty days storage of 61.84%, which gave
proportion of water absorption in flour stored heat. an increase in the absorption rate, when compared storage
The data show that at the same table storage periods degree 27.5°C and storage for a day, calculated as a
under study influenced significant effect on the rate of percentage estimated at 6.9%. And possibly due to the low
absorption of the water flour, it noted that there is an percentage of moisture of the flour referred to in the Table 3
increase in the proportion of absorption of flour to where whenever a low of flour in the proportion of
increase water storage period of flour. Despite the increase humidity whenever absorbed water high [15]. and to the
between each storage period and the subsequent period it high proportion of gluten wet as he pointed out by [16].
were not always moral, but that the average ratio of the On the other hand, these results may not be consistent
absorption of flour has increased in significance when with those indicated by the [17]. that when wheat flour is
increasing the storage period from one day to ten days, stored moisture 11.5% on the degree of 22.5°C heat, and
and when increasing the storage period to 30 days was for a period of 32 weeks found that the impact on the
also increased significantly, has The percentage of the absorption of flour to water and its properties rheological
calculated increase in the absorption of the precise impact was limited.
of water storage period compared to 7% for the storage for

Table 3. The effect of storage temperature and termon the rate absorption off lour(%)
B1 B2 B3 B4 B5 Means LSD, 5%
A1 57.80 58.10 59.40 60.20 60.80 59.26
1.09
A2 58.93 59.62 60.76 61.53 61.84 60.54
Means 58.37 58.86 60.08 60.87 61.32
2.22
LSD, 5% 1.31
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30.
The dough development time: heat compared to what it is at the Storage 27.5°C. Storage
It is defined as the time required for the curve to reach and periods studied morally did not affect the dough
the highest peak, and determined References [18] in 2.3 development time as referred to in the data recorded in the
minutes average. Because whenever a period of evolution same table. And generally averages the values of this trait
rose increased the ability of the dough to form a strong ranged according to the storage periods between 1.73 to
network gluten her ability to hold gases during 1.93 minutes. These results are consistent with those
fermentation baking industry [19]. Some studies suggest indicated by [14]. that the properties of the flour changed
the results [20]., that the strong flour needs to be a longer during the process of ripening and started chemical
development time compared to a time of weak changes after 4-5 days after milling and lasted for 3 weeks
development of the flour, and the low development time almost, has concluded that the period of ripening task
give the dough baking quality is poor [21]. There are careful to find the ideal bread despite that this period were
significant effect degrees Storage temperature under study affected by several factors, including the duration of
on the dough development time as indicated in the Table 4, ripening and characteristics of the flour and the
which notes that there are significant increase in the time circumstances of the storage.
of evolution (maturity) at Storage 37.5°C on the degree of

Table 4. the effect of storage temperature and his termon the dough development time(min)
B1 B2 B3 B4 B5 Means LSD, 5%
A1 1.60 1.76 1.77 1.80 1.80 1.75
0.13
A2 2.00 1.77 2.10 1.97 1.67 1.90
Means 1.80 1.77 1.93 1.88 1.73
n.s
LSD, 5% n.s
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30.
138 American Journal of Food Science and Technology

The results of the same table that the effect of overlap researchers [23] to increase the period of stability and
between the storage temperature and epochs did not reach improvement in the US wheat flour stored for 15 months
the level of significance, as it is noticed that when storage at a temperature between 4°C and 25°C and relative
under 27.5° degree of heat there was a slight rise in the humidity 28% and 73%.
values of this capacity during periods of storage. As at Regarding the impact of periods of storage in this
storage temperature under 37.5°C there was a marked manner, the results showed that there was a significant
increase inequality and shortage, and possibly due to the decrease in the stability of the dough when increasing the
effect of heat on the installation gluten flour during storage period from one day to 10 days, but that when you
periods of storage, and is indicated by the [8]. that gluten increase the storage period up to 30 days, the rise
is responsible for the time needed to make the process of occurring in this capacity compared to the storage for 10
kneading the dough and the emergence of the appropriate days, and that did not reach the level of significance. It is
degree. evident from the data in the Table 5 that overlap with
The stability of flour paste: degrees Storage temperature storage periods under study
The stability of the dough is the time interval over had a significant impact on the stability of the dough
which keeps the dough textures line 500 Brabandar units. period, where the stability of the dough ranged between
It is very important for the type of fermentation and 1.97 and 6.80 minutes. And noted stability values
mechanical effort that exposed the dough, and linked to fluctuate when storage under 37.5˚m degree heat, it was
the extent of dough stability or retaining Blench ideal characterized by high values compared to those values
under different mixing conditions, where this period vary when the degree Storage 27.5° C. The consistent results of
from flour to another [22]. this study with as pointed out by [14]. that the wheat flour
The table shows the results (5) that the effect of is the processor inventory for a year on the degree of 30°
temperatures under study on the stability of the dough was C heat and 40° C and milled by extracting 75% have been
significant, with an average increased stability of the affected by his qualities rheological The farinograph
dough when wheat flour storage under 37.5°C degree heat examination flour stored indicators in temperature 30° C
to 4.45 minutes while the period of stability was 2:23 caused a change in the rheological properties of dough, on
minutes at the exact storage temperature at 27.5 the other hand pointed out that the degree 40° C Storage
degrees °C and that percentage difference between the temperature resulted in an increase in stability.
calculated amount of almost 50%. The results of the

Table 5. The effect of storage temperature and the stability of his term (minutes)
B1 B2 B3 B4 B5 Means LSD, 5%
A1 2.77 1.97 2.07 2.10 2.27 2.23
1.46
A2 4.27 4.47 2.90 6.80 3.80 4.45
Means 3.52 3.22 2.48 4.45 3.03
LSD, 5% 1.08 1.97
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30.
The impact of degrees Storage temperature and epochs notes the existence of a significant effect on the strength
on extensograph properties: of the dough to overlap temperatures with periods of
Extensogragh characteristics strength of flour paste storage under study, and may accordingly from 76 to 2 to
(energy): 121 cm2, calculated as a percentage increase of 59.2% are
Describes the results in Table 6 no significant impact ranged. And it has been observed slightly higher (not
on the strength of the impact of the dough storage significant) for this trait when increasing the storage
temperature where the exact storage under temperature period under the degree Storage 37.5˚ m from one day to
heat storage 37.5˚m to give high value (100.67cm2 10 days, and then rise in morale. The results of this study
relatively) compared with storage under 27.5˚m degree are consistent with what indicated by [8] that the wheat
heat (78.93cm2). For the impact of storage periods on the flour is inventory wizard for a year on the degree of heat
strength of the dough, the results showed the Table 6 that 20˚, 30˚ and 40˚m ground and extraction by 75% have
there is a significant effect for a period of 30 days of been affected by his qualities as the rheological
storage compared to the rest periods studied Storage, examination Alfviograf flour stored indicators 30˚m
which did not differ significantly from each other. And degree in temperature caused a change in the rheological
explains the increased strength of the dough with the properties of dough, on the other hand Noting there are
increase in the storage period is referred to [8]. the exact storage in 40˚m degree heat resulted in the largest increase
storage (ageing) lead to raise the percentage of free in the strength of the dough quoted them by increasing the
sulphur groups that make good flour for baking. Also, stability and dough development time.

Table 6. The effect of storage temperature and the termon the energy(cm2)
B1 B2 B3 B4 B5 Means LSD, 5%
A1 80.66 76.00 77.67 80.67 79.67 78.93
9.55
A2 79.67 92.67 91.67 89.00 121.00 100.66
Means 80.17 84.33 84.67 84.83 100.33
15.32
LSD, 5% 7.87
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30،.
 American Journal of Food Science and Technology 139

Extensibility of Dough Results the flour paste stored for 30 days, where we find that the
Table 7 shows that there is no significant effect of the proportion of the calculated decline estimated at about
studied degrees Storage temperature on the dough 15.2, 10.4 and 6.5%, compared to periods Storage 30.20
extensibility, and this means that the temperature is under and 10 days respectively. Had the effect of overlap
study for the storage of flour do not play influential role between the storage temperature and epochs moral impact
on the extensibility of the dough. Results in Table 7 to the on the extensibility dough recipe (Table 7), the study data
existence of significant differences in the impact of showed that there is a reduction of this capacity increase
extensibility dough flour storage periods under study, storage period from 3 days to 30 days, regardless of
noting the increase in the average values of extensibility storage temperature. While the sharp rise observed and
flour paste stored for 3 days was significantly compared to non-moral every flour after milling for a period of 3 days.
the Storage day. but it resumed decline to 149.8 mm in the And generally extensibility paste values to the impact of
flour store dough for 10 days and continued to decline the this interference from 132 to 0 to 159.7 mm ranged.
progress of the storage period until it reached 134.3 mm in

Table 7. The effect of storage temperature and his termon the dough extensibility (mm)
B1 B2 B3 B4 B5 Means LSD, 5%
A1 146.0 157.0 157.0 141.7 136.7 146.27
n.s
A2 150.0 159.7 142.7 145.7 132.0 146.00
Means 148.00 158.30 149.83 143.67 134.30
12.15
LSD, 5% 6.13
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30،.
Resistance of the rubber dough (flexibility): resistance paste stretchable, where fall after a 3-day
The results show in the Table 8 that the storage storage, then rebound but it did not reach the level of
temperature has affected a significant effect on the recipe morale after 10 days of storage, but to increase storage
resistance paste stretchable, resistance has increased from period to 20 and 30 on the percentage increase calculated
318 to 5 Unit Brabandar in flour stored paste under the moral and reached 36 and 41% sequentially. High
degree 27.5˚m temperature to 394.9 Brabandar unit in resistance recipe stretchable up the exact storage period is
flour stored paste under temperature 37.5 heat ˚m, and probably due to improved properties of the network gluten
calculated as a percentage increase up to 24% compared to be caused by peroxides resulting from the oxidation of
with storage 27.5˚ m. These results confirm that the degree of fatty acids.
the exact storage temperature play a major role in this As can be seen from the results in the Table 8 that
capacity that has increased very significantly increased overlap workers degrees Storage temperature and epochs
high temperature, was [23] has pointed out in the study under study had a significant effect on the exact recipe
that high values of flexibility is required in the types of resistance stretchable, values ranged from 280 to 490
pastry flour and private biscuits, and in order to hinder the Brabandar units and percentage increase amounted to 75%.
process of individual dough, also it pointed out that wheat And it noted that the exact storage temperature under
has a strong flexibility of up to 445 Brabandar unit. 37.5˚m led to high resistance stretchable after storage for
Results indicated appear in the same table to the exact 30 days, and a significant difference.
storage period influenced significant effect on the recipe

Table 8. The effect of storage temperature and his termon the resistance of the dough extensibility (flexibility) (Brabandar unit)
B1 B2 B3 B4 B5 Means LSD, 5%
A1 329.00 280.00 303.70 337.70 342.00 318.47
35.72
A3 349.00 310.00 356.00 469.70 490.00 394.93
Means 339.00 295.00 329.84 403.67 416.00
89.12
LSD, 5% 43.33
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30،.
The relative number increase the validity of flour for baking, has pointed out
Pointed out some references [15]. that the exact, which [24] that the relative number of strong varieties of wheat is
has the relative number less than 1 is better for the 2.4. The results indicated in the Table 9 that for a period
manufacture of biscuits, while the relative number 0.32 ± of flour store significant effect on the value of the relative
2 and the values of relatively high extensibility (about 195 figure, these values ranged from 1 to 92 to 3.13 in each of
mm) expresses the precise strong favor for baking without the storage period 3 days and 30 days respectively, which
improver. notes the decline of moral relative to the number when
Results of the study appear in the Table 9 to the extent you lift the storage period of the day to 3 days, then come
that the exact storage temperature significant effect on the back at the moral elevation increase storage period.
relative number of the flour paste, has led exact storage For the impact of interference between temperatures and
under 27.5˚ degrees Celsius to reduce the average number periods of storage flour (Table 9), the results indicated the
relative to 2.19 compared with storage temperatures presence of differences were not significant at the exact
37.5˚m (2.77), calculated by the low amount of 38.5%. storage on the degree of 27.5˚m, as observed high relative
These results confirm that the high degree exact storage number increase the storage period for a period of 30 days,
temperature increases the relative number and thus but the relative figure dropped in flour paste buffer for 3
140 American Journal of Food Science and Technology

days and 10 days than it is at the beginning of the storage rest of the flour of not less than 3 days can improve the
period. The Storage on the degree of 37.5˚ of the period of qualities of the dough.

Table 9. The effect of storage temperature and his term on the ratio number%
B1 B2 B3 B4 B5 Means LSD, 5%
A1 2.27 1.87 1.93 2.40 2.50 2.19
0.214
A2 2.37 1.97 2.50 3.23 3.77 2.77
Means 2.32 1.92 2.22 2.82 3.13
0.62
LSD, 5% 0.29
*A1 ، 27.5 ˚ :A2 ،37.5 ˚ :B1:day ،B2 :days 3 ، B3 :days 10 ،B4 :days 20 ،B5days 30،.
[8] Cenkowski,S. , Dexter, j.E. and Scanlon m, G. (2000): Mechanical
compaction of flour: the effect of storage temperature on dough
rheological properties. Can. Agric. Engng., 42: 33-41.
3. Conclusions [9] Alrrawi, Khasheh and Mahmoud Khalaf Allah. Design and
analysis of experiments agricultural (1980). Faculty of Agriculture
-Storage flour under degrees of temperature between / Mosul / Iraq University.
27.5 - 37.5 ± 0.5 C and for a period of from 20-30 days [10] Standard Specifications Yemeni No. 51/2005. General Authority
gave high values of water absorption of flour ratio, for Standardization and Metrology and Quality Control of Yemen.
compared to the fresh flour (1-3 days of milling). [11] Bloksma, A.H. 1971. Rheology and chemistry of dough. Page
523- 584 in: Wheat chemistry and technology. Y. Pomeranz. Ed.
- Careful storage at a temperature in the range of 37.5 ± Am. Assoc. Of Cereal Chemists. St. Paul, MN.
0.5 ° C, and for a period of 20 days has led to the lifting of [12] Bushuk, W. 1985(. Rheology, Theory and application to wheat
the stability of the dough by 37%, compared to the fresh flour products. Page 1- 27 in, Rheology of wheat products, H
flour. Faridi, ed. Am. Assoc. of Cereal Chemists. St. Paul, MN.
- Might get an extensibility (compared to the fresh) for [13] Weipert, D. 1988. Benefits of basic rheometry in studying dough
rheology. Cereal Chem. 76: 311- 317.
fresh flour paste through careful storage for a period of [14] HruŠkovÁ M., MachovÁ D. (2002): Changes of wheat flour
thirty days, and under conditions of temperatures between properties during short term storage. Czech J. Food Sci., 20: 125–
27.5 - 37.5 ± 0.5 Celsius. 130.
- The careful storage after grinding under conditions of [15] Solaca, Amjad Boya, Bread and Almajnat- Mosul University /
temperature of 37.5 ± 0.5 C and for a period of 20-30 days Ministry of Higher Education and Scientific Research / Iraq(1990)
p: 30-60.
to the significant increase in flexibility compared to fresh [16] Almusali, Mohammed Salem and BaSonbol, Faisal Abdullah.
flour. Storage effect in some recipes quality composite of wheat flour,
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