Change of Solvent Retention Capacity of Wheat Flour During Storage

doi:10.7506/spkx1002-6630-200924109

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 474-479.doi: 10.7506/spkx1002-6630-200924109

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Change of Solvent Retention Capacity of Wheat Flour During Storage

YUAN Jian，SONG Jia，JIA Ji-rong，YANG Xiao-rong，JU Xing-rong，JIANG Tian-yan

College of Food Science and Engineering, Nanjing University of Finance and Economics, Key Laboratory of Grain and Oils Quality
Control and Deep-utilizing Technology of Jiangsu Province, Nanjing 210003, China

Received:2009-11-09 Revised:2009-12-15 Online:2009-12-15 Published:2010-12-29
Contact: SONG Jia E-mail:songjia403@163.com

Abstract

Abstract:

The change of solvent retention capacity (SRC) of wheat flour was studied by simulated storage experiments, in which wheat flour was stored at different temperatures and relative humidity. The results showed that SRC of wheat flour to 3 solvents decreased during the storage. At 55% and 70% relative humidity, effects of storage temperature and time on sodium carbonate SRC were discussed by means of ANOVA, which presented a significant binary linear dependence with sodium carbonate SRC (Y=a+bX1+cX2). Effects of storage temperature, humidity and time on lactic acid SRC and sucrose SRC were discussed by means of ANOVA, which all presented a significant ternary linear dependence with sodium carbonate SRC (Y=a+bX1+cX2+dX3). Finally, compared with cooking quality, SRC presented a good correlativity with it, and critical SRC of wheat flour during storage was discussed.

Key words: wheat flour, solvent retention capacity, storage temperature, elative humidity

CLC Number:

TS210.1

YUAN Jian，SONG Jia，JIA Ji-rong，YANG Xiao-rong，JU Xing-rong，JIANG Tian-yan. Change of Solvent Retention Capacity of Wheat Flour During Storage[J]. FOOD SCIENCE, 2009, 30(24): 474-479 https://doi.org/10.7506/spkx1002-6630-200924109

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Change of Solvent Retention Capacity of Wheat Flour During Storage

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