Effect of Temperature Storage and Extraction rate on shelf-life of wheat flour
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Flour prevention is important aspects of economic, health and Bakery. Therefore, the effect of storage time on flour will be necessary. Several factors such as the extraction rate and storage temperature affect the shelf life. In this study, two types of flour barbari with 70% &sangak with 90.5% extraction rate was preferred from vaziri factory And packaged in polypropylene bags, then were stored in three in temperature 4,25 and 35 degrees Celsius over a period of 6 months. Then was investigated chemical, rheological and microbial attributes, interval once months. The results were analyzed with spss software in analysis of variance and Duncan's multiple range tests. The results can be realized from data, storage temperature and the extraction rate effect on all tested variables were significant at 95% confidence level. With the increase in flour extraction rate and temperature storage, shelf life is reduced in wheat flour. Increased acidity and decreased pH in the flour stored at 35°C, causing chemical degradation in the flour. Increase in the total number of microorganisms in 4°C causing microbial spoilage in the flour. Due to theChanges Gluten quality,Best time flour consumption for Barbari flour stored in 4,25°C was in the fourth month and barbari flour stored in 35°C was in the second month and for sangak flour stored in in 4,25,35°C was in the second month of storage. Shelf life of both type of flour stored in 4 and 25°C was more than 6 months and in barbari flour stored in35°C for 6 month and sangak flour for 5 month observed any chemical and microbial spoilage
Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 8, 2018
Pages:
177 to 188
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