Relation between Hagberg-Perten falling number and acidity of wheat flour according to storage and agricultural systems

Abstract

Wheat flour samples from three agricultural systems and two storage modes were evaluated and compared in dynamics of their titratable acidity and Falling number by Hagberg-Perten method during one year storage and their interaction. The obtained results indicate strong relationships between increasing acidity and lowering α-amylase activity using samples after biological, ecological agriculture systems and dry storage mode (without temperature control). On the other hand, intensive agriculture and cool storing (T +6±2ºS) provided independent change in those indices and better technological properties for the end of the storage period.

Keywords

• acidity
• agricultural production systems
• falling number
• flours
• storage
• wheats