Effect of Conditions of Storage in Irrigated and Rainfed Wheat on the Quality and Bakery Properties of the Flour during Ageing

Wheat flour may change during storage. Biochemical changes in proteins cause gluten ageing and improve the quality of flour. While biochemical changes in fats increase the acidity of the flour and spoilage happening. Therefore, the control of the conditions and the duration of flour storage play a decisive role on flour quality. Therefore, in this study, the effect of the storage time of wheat flour from two cultivars of Chamran and Sardari during 15, 30 and 45 days at 25, 30 and 35 °C on flour qualitative properties in a completely randomized design with Factorial arrangement by three factorswere studied (P≤0.05). The results showed the amount of pH and acidity were decreased and increased respectively by increasing the temperature and storage time. While protein of samples didn’t change significantly (P≤0.05). On the other hand,in samples kept at 30 °C for 30 days for Chamran and 45 days for Sardari cultivar, had the highest amount of wet gluten and Zeleny. This indicates a significant effect of ageing processing for improvement bakery properties of wheat flour and by controlling simple factors such as temperature and storage time, flour can be given to bakers and industrial factories with more favorable characteristics.