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The natural ageing of flour
Author(s) -
Bennett Ruth,
Coppock J. B. M.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080503
Subject(s) - food science , wheat flour , absorption of water , toughening , chemistry , materials science , composite material , toughness
Since 1951 untreated and commercially treated flours of different extraction rates have been stored under temperate conditions for eight‐month periods and periodically examined to ascertain the naturally occurring change in baking quality. Doughs were tested by physical methods and other data associated with flour testing obtained. An increase in flour water absorption required to make doughs of normal consistency was observed which in part can be explained by drying out of the flour on storage. A slight toughening in doughs prepared from the earlier untreated flour was evident and was associated with some improvement in bread quality up to storage periods of about 4 months. The change, however, was very much less than has generally been supposed and in no case was it comparable in extent to the improvement in flour produced immediately by commercial gaseous and/or powder treatment. The slight natural toughening of the doughs from treated flour was in some cases detrimental to bread quality. No significant change in the breadmaking properties of flour could be detected during the first few days after milling.