Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.1, ss.38-47, 2010 (SCI-Expanded)
P>In this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were stored at 10, 20 and 30 degrees C for 0, 3, 6 and 9 months. After storage, wheat samples were investigated for hectolitre weight, gluten content, Zeleny sedimentation volume, enzyme activity, acidity, phytic acid and L colour value. Storage of wheat at different storage forms (spike and grain) and storage conditions showed considerable changes in grain quality. In general, the storage period of 3 months positively affected wheat quality. However, hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour of wheat got worse at storage periods beyond 3 months. Hectolitre weight, wet and dry gluten, Zeleny sedimentation, phytic acid content and L Colour value of wheat stored in both spike and grain form significantly decreased during storage. However, the increase in grain moisture content, storage time and temperature resulted in significant increase in total titratable acidity and falling number values of wheat. Falling Number and phytic acid values of wheat stored in spike form were generally lower than wheat stored in grain form. Storage in spike form had a positive effect on especially wet gluten content of wheat stored at non-optimal storage conditions such as high grain moisture content and high temperature. Wet gluten of wheat stored in spike form was higher than that of wheat stored grain form after storage at 30 degrees C for 6 and 9 months. Wheat stored in spike form is more resistant than wheat stored in grain form against adverse storage conditions such as high moisture content and temperature and longer storage time.