Claim · model-written summary
Storage beyond three months worsened hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour.
- Taxon
- wheat
Triticum aestivume0 - Treatment
- storage periods beyond 3 monthse0
- Outcome
- hectolitre weight, gluten, Zeleny sedimentatione0
- Direction
- got worsee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour of wheat got worse at storage periods beyond 3 months”
Title
Mehmet Murat Karaoğlu; Melek Aydeniz; Halis Gürbüz Kotancilar; et al. International Journal of Food Science & Technology 2009. doi:10.1111/j.1365-2621.2009.02101.x
Other claims from this paper (7)
- Intervention effect Three months of storage generally improved wheat quality.
- Intervention effect Hectolitre weight, wet and dry gluten, and Zeleny sedimentation significantly decreased during storage in both wheat forms.
- Intervention effect Phytic acid content and L Colour value decreased significantly during wheat storage.
- Association Increasing moisture, storage time and temperature significantly increased total titratable acidity and falling number values.
- Intervention effect Falling Number was generally lower for spike-stored than grain-stored wheat.
- Intervention effect Phytic acid was generally lower for spike-stored than grain-stored wheat.
- Intervention effect Spike storage retained higher wet gluten than grain storage at 30 °C for 6 and 9 months.