Oniris, CNRS, GEPEA, UMR 6144, Nantes F-44000, France.
Oniris, CNRS, GEPEA, UMR 6144, Nantes F-44000, France; VMI, 70 rue Anne de Bretagne - PA Marches de Bretagne, 85600 Saint-Hilaire-de-Loulay, France.
Food Chem. 2021 Jun 1;346:128902. doi: 10.1016/j.foodchem.2020.128902. Epub 2021 Jan 19.
This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour's evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.
本文研究了 30 个月内储存条件对小麦粉质量的影响。对于长期进行的研究项目来说，此类研究可能会很有意义。研究人员分别使用两种包装（透气纸袋和密封容器）和两种温度（室温与冷藏室）储存小麦粉。研究人员定期评估了诸如化学稳定性、一致性、延展性、阻力、吸水性、溶剂保持能力和谷朊粉指数性能等选定的质量参数。此外，还使用近红外光谱法来监测面粉的演变情况，并建立模型来预测某些参数。结果表明，在室温下储存会导致面粉参数和烘焙性能发生显著变化，而在低温下储存则可以保持面粉的初始质量。因此，实用的建议是在密封容器中选择低温储存，以防止与氧气相互作用和吸湿。
