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Wheat flour samples from three agricultural systems and two storage modes were evaluated and compared in dynamics of their titratable acidity and Falling number by Hagberg-Perten method during one year storage and their interaction. The obtained results indicate strong relationships between increasing acidity and lowering α-amylase activity using samples after biological, ecological agriculture systems and dry storage mode (without temperature control). On the other hand, intensive agriculture and cool storing (T +6±2ºS) provided independent change in those indices and better technological properties for the end of the storage period

Relation between Hagberg-Perten falling number and acidity of wheat flour according to storage and agricultural systems