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Effect of Storage on Rheological and Functional Properties of Whole Wheat Flour

Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar-125 001
(Haryana), India
*(e-mail :; Mobile : 9518477608)
(Received : July 9, 2019; Accepted : September 12, 2019)


Whole wheat flour is becoming increasingly popular as research continues to reveal the benefits of whole grains and the food industry provides more whole grain options for consumers. Effect of one year storage on whole wheat flour of four commercial wheat varieties was evaluated for rheological properties in this study. The effects of storage time on flour and dough, rheological characteristics were determined by micro
dough lab : water absorption, stability time and dough mixing time and softening degree were studied. The wheat cultivars were characterized as hard and soft according to their respective protein content. Storage
time significantly modified all the observed parameters. Water absorption of whole wheat flour showed a decrease interpreting degraded quality of flour after one year storage period. Variety PBW 550 was observed with the maximum modification in rheological properties as an instance of one year storage period.
Key words : Whole wheat flour, rheological, functional