Study on Variation Law of Strong Gluten Wheat Quality after Unsealing of Controlled Atmosphere with Nitrogen

Abstract

High gluten wheat Jimai 44 was used as the experimental material ,and stored in a controlled atmosphere box with a nitrogen concentration of 98%. After storage for 1 month, it was unsealed. The quality change law of 6 months after unsealing was studied, and the samples stored in self sealed bags were used as the control. The results showed that the moisture content, water absorption of gluten, falling number, gluten content, gluten index, peak viscosity, final viscosity, farinograph parameters and tensile parameters of wheat after controlled atmosphere unsealing all showed the same changes as those of the control samples. The falling value of wheat flour has significant difference at the end of storage period (i.e. the sixth month) at 20 ℃, and there is no significant difference at 30 ℃, while there is no significant difference among the whole storage period, which does not mean that the falling value of wheat flour is affected after controlled atmosphere with nitrogen. The short-term storage after controlled atmosphere with nitrogen may have a certain water retention effect, but the absolute difference is small. The absolute difference of moisture content between the samples after controlled atmosphere with nitrogen and the control samples in the sixth month at 20 ℃ and 30 ℃ is 0.3% and 0.4% respectively, which has little impact on actual production. Except for water content and falling number, there is no significant difference in other indicators.

Keywords

• wheat
• nitrogen atmosphere
• unsealed
• quality