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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 17, nr. 2 (2003)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Influence of the storage of wheat flour on the physical properties of gluten
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| (pobierz wersję PDF )
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Miś A.
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Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, P.O. Box 201, 20-290 Lublin 27, Poland |
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vol. 17 (2003), nr. 2,
pp. 71-75
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streszczenie
The influence of the length of time wheat flour is
stored on the quantity of washed out gluten and on its water absorption
and rheological properties was determined. Wheat flour,
with an 11.5%moisture content, was kept at a temperature 22.5°C
for 32 weeks. The changes in the sorption properties were tested by
means of a Glutomatic 2200 apparatus, to determine the content of
water absorbed and non-absorbed in gluten freshly washed out, and
the changes in rheological properties on the basis of the value of the
gluten index (IG).
The lengthening of the flour storage period caused a gradual
diminution of the quantity of the washed out gluten as well as an
increase in the GI value. Depending on the wheat cultivar, sorption
properties underwent profitable or unfavourable changes as a result
of flour storage. For cv. Roma with low IG, a decrease was noted in
the content of water non-absorbed in gluten, meanwhile the content
of water absorbed remained at the same level for the whole storage
period. For cv. Igna with high IG, a decrease was observed in the
absorbed water content and an increase in retention of nonabsorbed
water, indicating a worsening of the sorption properties
of gluten.
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słowa kluczowe
wheat flour, storage, wet gluten, water absorption, Glutomatic
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