Scholarlink

<p>The aim of this study was to systematically investigate how the complex flour matrix—using ash content as a primary indicator of extraction rate, particle size distribution, and peripheral fraction presence—affects the quality stability and changes in bakery-relevant parameters of wheat flours (BL55, BL80, and BTKL whole meal) over a six-month storage period. Three flour samples with different ash levels were analysed using established physical and rheological methods (e.g., Mixolab, Valorigraph). Results confirmed the existence of a two-phase aging process. The optimum baking performance occurred between 7 and 14&#xa0;days post-milling, marking the end of the Maturation Phase. Statistical analyses confirmed that ash significantly modulated the rate of quality changes (e.g., for Baking Value, p &lt; 0.001), though these parameters—derived from technical replicates of a single commercial wheat batch—represent preliminary matrix-specific dynamics rather than universal constants. Furthermore, while changes in moisture content were confirmed to be independent of the ash levels, a significant difference in water absorption capacity (WAC) was detected between the BL55 and BL80 samples as early as Day 7 of storage. The continuous decline of Wet Gluten Content posed a critical risk. For example, the BL55 sample (initial value 27.6%) was prone to dropping below the legal minimum limit (min 27%) during storage. The highest stability limitation was observed in the high-ash whole meal flour (BTKL). Due to accelerated oxidation, sensory degradation (rancid taste/smell) began as early as the 90th day of storage. These findings suggests that mills and users should consider the flour matrix when estimating storage windows, indicating that for whole-meal flours under these specific environmental conditions, the preliminary window for optimum palatability sits around 3&#xa0;months.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Investigation of the effect of long time storage on the properties of wheat flours with different ash contents

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月21日

查看全文
  • Péter Détári,
  • Erzsébet Baráth,
  • Ivett Jakab,
  • Katalin Kóczán-Manninger,
  • Katalin Badak-Kerti

摘要

The aim of this study was to systematically investigate how the complex flour matrix—using ash content as a primary indicator of extraction rate, particle size distribution, and peripheral fraction presence—affects the quality stability and changes in bakery-relevant parameters of wheat flours (BL55, BL80, and BTKL whole meal) over a six-month storage period. Three flour samples with different ash levels were analysed using established physical and rheological methods (e.g., Mixolab, Valorigraph). Results confirmed the existence of a two-phase aging process. The optimum baking performance occurred between 7 and 14 days post-milling, marking the end of the Maturation Phase. Statistical analyses confirmed that ash significantly modulated the rate of quality changes (e.g., for Baking Value, p < 0.001), though these parameters—derived from technical replicates of a single commercial wheat batch—represent preliminary matrix-specific dynamics rather than universal constants. Furthermore, while changes in moisture content were confirmed to be independent of the ash levels, a significant difference in water absorption capacity (WAC) was detected between the BL55 and BL80 samples as early as Day 7 of storage. The continuous decline of Wet Gluten Content posed a critical risk. For example, the BL55 sample (initial value 27.6%) was prone to dropping below the legal minimum limit (min 27%) during storage. The highest stability limitation was observed in the high-ash whole meal flour (BTKL). Due to accelerated oxidation, sensory degradation (rancid taste/smell) began as early as the 90th day of storage. These findings suggests that mills and users should consider the flour matrix when estimating storage windows, indicating that for whole-meal flours under these specific environmental conditions, the preliminary window for optimum palatability sits around 3 months.