Abstract
BACKGROUND: The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat. RESULTS: At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples. The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat. Visco-elastic properties of weaker flour samples changed more markedly during storage than those of stronger flours, indicating that the intensity of dough rheological changes during wheat storage might be dependent on gluten quality and were the characteristic of wheat variety. CONCLUSION: It was shown that small deformation dynamic oscillation and large deformation creep-recovery tests can be successfully employed to monitor the changes in flour quality during wheat storage and that required storage period after wheat harvesting has to be defined according to wheat variety initial rheological properties and its gluten quality.
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Claims 7
Claim · model-written summary
At the end of storage, wet gluten quantity of wheat decreased compared with freshly harvested samples
- Taxon
- wheat
Triticum aestivume1 - Treatment
- wheat storage periode1
- Outcome
- wet gluten quantitye1
- Direction
- decreasede1
- Comparator
- freshly harvested samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples”
Claim · model-written summary
At the end of storage, gluten index of wheat increased compared with freshly harvested samples
- Taxon
- wheatTriticum aestivume1
- Treatment
- wheat storage periode1
- Outcome
- gluten indexe1
- Direction
- increasede1
- Comparator
- freshly harvested samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples”
Claim · model-written summary
Dough rheological properties became more elastic during storage compared with freshly harvested wheat
- Taxon
- wheatTriticum aestivume2
- Treatment
- pre-defined period of storagee2
- Outcome
- rheological properties of doughe2
- Direction
- more elastice2
- Comparator
- freshly harvested wheate2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat”
Claim · model-written summary
Dough rheological properties became less extensible during storage compared with freshly harvested wheat
- Taxon
- wheatTriticum aestivume2
- Treatment
- pre-defined period of storagee2
- Outcome
- rheological properties of doughe2
- Direction
- less extensiblee2
- Comparator
- freshly harvested wheate2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat”
Claim · model-written summary
Visco-elastic properties of weaker flours changed more markedly during storage than those of stronger flours
- Taxon
- wheatTriticum aestivume1
- Material
- weaker flour samplese3
- Outcome
- Visco-elastic propertiese3
- Direction
- changed more markedlye3
- Comparator
- stronger flourse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples”
e3“Visco-elastic properties of weaker flour samples changed more markedly during storage than those of stronger flours”
Claim · model-written summary
Small deformation dynamic oscillation and large deformation creep-recovery tests can monitor changes in flour quality during wheat storage
- Taxon
- wheatTriticum aestivume4
- Outcome
- changes in flour qualitye4
- Comparator
- small deformation dynamic oscillatione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“small deformation dynamic oscillation and large deformation creep-recovery tests can be successfully employed to monitor the changes in flour quality during wheat storage”
Claim · model-written summary
The storage period after harvest should be set according to the initial rheological properties and gluten quality of each wheat variety
- Taxon
- wheatTriticum aestivume5
- Outcome
- required storage period after wheat harvestinge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“required storage period after wheat harvesting has to be defined according to wheat variety initial rheological properties and its gluten quality”
The same questions in other papers
storage · quality: protein · Triticum aestivum (wheat)Positive and negative results
5 papers in the same direction as this paper · 4 in the opposite direction
- negative
- negative
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.