Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Mariana Valentina PETRE, Gabriela Daniela STAMATIE, Mona Elena POPA
As one of the main grains consumed throughout the world, wheat is very important for food security. Harvesting and storage periods may have negative effects on physical and physiological quality and increased fungal incidence in the silo, especially when certain essential conditions for carrying out these processes are not complied with. Quality of wheat is changing during storage and this can influence the quality of bread and bakery products. During storage, the moisture of wheat must be keep at a safety level to prevent germination process and also the insect infestation have to be under control. This work aimed to monitoring the changes in the quality parameters of the wheat stored for a period of at least two years. The analysis carried out on the basis of which the observations were made were the following: moisture content, protein content, hectometer mass, falling number, gluten content, and E-nose analysis. The results of the analysis have shown that in the stored cereals certain quality properties have been modified, but over time the deterioration occurs more and more aggressively.
[Read full article] [Citation]
