Postharvest and postmilling changes in wheat grain and flour quality characteristics


Byung‐Kee Baik and Tom Donelson


Cereal Chemistry. 95, 1 (Sep. 2017) 141-148


Increases in falling number (FN) of grain during postharvest storage were observed for nine of ten varieties, in which FN ranged from 62 to 264 at 2 weeks after harvest and increased by 18–109 during storage for 21 weeks at 23°C. Wheat grain exhibited evident fluctuations in refined flour characteristics during the first 4 weeks of storage and then lesser changes with further storage. The storage time of grain did not significantly influence the milling yield, FN, and water SRC of refined flour. For refined flour during postmilling storage, storage time significantly affected all the flour characteristics, which showed evident fluctuations especially in the first 4 weeks of storage. The refined flour FNs of all four tested varieties increased from 373–405 to 377–417 during the first 8 weeks and then sharply to 427–474 with further storage for 26 weeks. Flour pH decreased slightly for the first 2 weeks after milling, was stable for the next 8 weeks, and then decreased again to 5.74–5.90 at 26 weeks. Small but steady decreases in both lactic acid SRC and SDS sedimentation volume were also observed for refined flour during storage. Postmilling storage induced relatively small changes in the solvent retention capacity and cookie diameter of flour.


Background and objectives