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Long term storage of wheat.—II.
Author(s) -
Pixton S. W.,
Hill S. T.
Publication year - 1967
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.2740180303
Subject(s) - term (time) , food science , period (music) , chemistry , environmental science , physics , acoustics , quantum mechanics
Further results are given for changes in wheat being stored for a period of 10 years or more under conditions such as might be used for long‐term commercial storage. The effects of low temperature and low oxygen tension, singly and in combination, on the changes in the chemistry and in the baking and physical characteristics of the doughs occurring during storage are being studied. The present paper reports and discusses the changes that have taken place in grain that has been stored for a total period of eight years under the four conditions of the experiment.