Dept. of Nutrition, Dietetics and Food Science, Brigham Young Univ., S-221 ESC, Provo, UT 84602, USA.
J Food Sci. 2011 Jan-Feb;76(1):S8-S13. doi: 10.1111/j.1750-3841.2010.01897.x. Epub 2010 Nov 18.
Samples of hard red wheat packaged for long-term storage, ranging in age from 0 to 32 y, were obtained from donors in residential households. All samples had been stored under nonabusive conditions (7% to 10% moisture, 13 to 27 °C). Selected quality parameters of the wheat (moisture, thiamin, free fatty acids, flour extraction rate, bread loaf volume, and bread firmness) and sensory properties of bread made from the stored wheat (aroma, appearance, texture, flavor, overall liking, acceptance for use as part of the regular diet, and acceptance for use in emergency situations) were evaluated. Free fatty acids increased significantly from 0.897 to 11.8 μmol/g, and flour extraction rate decreased significantly from 76.5% to 69.9% over time. None of the other quality parameters measured (moisture, thiamin, bread loaf volume, and bread firmness) were significantly correlated with wheat storage time. Panelists who frequently or occasionally consume whole wheat bread rated all breads made from the stored wheat with hedonic scores (9-point scale) of at least 6.4 (like slightly to moderately). Consumer ratings of bread texture, flavor, and overall acceptability were negatively correlated with storage time (P < 0.001); however, at least 70% of panelists indicated that they would consume the bread as part of their regular diet even after 32 y of wheat storage, while over 97% would do so in an emergency. These data indicate that wheat maintains nutritional quality and makes acceptable bread when stored up to 32 y at 13 to 27 °C and 7% to 10% moisture. Practical Application: Wheat stored for the purposes of disaster relief has the potential of being stored for extremely long periods of time, which may result in undesirable changes in milling and baking quality. Therefore, we tested wheat that had been stored under residential conditions for up to 32 y to determine its functional quality and consumer acceptability. Our results indicate that wheat of low moisture (7% to 10%) packaged in sealed cans and stored for up to 32 y at or below typical room temperature retains quality and can be made into bread that is well accepted by consumers. Thus, whole wheat has good long-term storage stability and can be recommended for emergency food supplies.
从住宅家庭捐赠者处获得了用于长期储存的各种硬质红麦样本，其储存年限从 0 年到 32 年不等。所有样本都一直储存在非虐待条件下（7%到 10%的水分，13 到 27°C）。评估了小麦的一些选定质量参数（水分、硫胺素、游离脂肪酸、面粉提取率、面包体积和面包硬度）以及用储存小麦制成的面包的感官特性（香气、外观、质地、味道、整体喜好、作为日常饮食一部分的接受度、以及在紧急情况下的接受度）。随着时间的推移，游离脂肪酸从 0.897 增加到 11.8 μmol/g，面粉提取率从 76.5%显著下降到 69.9%。测量的其他质量参数（水分、硫胺素、面包体积和面包硬度）均与小麦储存时间无显著相关性。经常或偶尔食用全麦面包的品尝小组成员对用储存小麦制成的所有面包的喜好评分均在 6.4 分（有点喜欢到中度喜欢）以上。消费者对面包质地、味道和整体可接受性的评分与储存时间呈负相关（P<0.001）；然而，至少 70%的品尝小组成员表示，即使在储存 32 年后，他们仍会将面包作为日常饮食的一部分食用，而超过 97%的品尝小组成员会在紧急情况下这样做。这些数据表明，小麦在 13 到 27°C 和 7%到 10%水分条件下储存长达 32 年时，仍能保持营养质量并制作出可接受的面包。实际应用：为救灾目的而储存的小麦有可能被储存很长时间，这可能导致制粉和烘焙质量的不理想变化。因此，我们测试了在住宅条件下储存长达 32 年的小麦，以确定其功能质量和消费者接受度。我们的结果表明，水分含量低（7%到 10%）的包装在密封罐中的小麦在典型室温下储存长达 32 年，仍能保持质量，并能制成消费者普遍接受的面包。因此，全麦具有良好的长期储存稳定性，可被推荐用于应急食品供应。
