Claim · model-written summary
A storage period of 60 days positively affected falling number, amylose content and wet gluten content.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- storage period of 60 dayse3
- Outcome
- falling number, amylose content and wet gluten contente3
- Direction
- positively affectede3
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e3“The storage period of 60 days positively affected falling number, amylose content and wet gluten content except for reducing sugar content”
Title
Physicochemical properties of wheat grains affected by after-ripening
S. Ma; X.X. Wang; X.L. Zheng; et al. Quality Assurance and Safety of Crops & Foods 2015. doi:10.3920/qas2015.0595
Other claims from this paper (6)
- Intervention effect Compared with freshly harvested wheat, increased storage time decreased catalase activity.
- Intervention effect Damaged starch content, flour yield and gluten index increased during storage.
- Intervention effect A storage period of 60 days did not positively affect reducing sugar content.
- Association The three wheat varieties differed in quality changes during storage.
- Association Storage time had a considerable influence on the quality of wheat.
- Association Wheat quality remained stable for up to 90-120 days of storage.