Pasting Characteristics of Stored Wheat in Hermetic Bags and Conventional Methods

Abstract

This study was performed in India to observe the effect of type of structure on pasting characteristics of stored wheat. Wheat of WH-711 variety was stored in hermetic bag and two conventional grain storage structures viz. steel bin and gunny bag piles which are usually employed in India. Pasting characteristics of wheat flour were measured in the Rapid Visco-Analyzer (RVA). The results revealed the significant influence of type of structure on pasting properties of stored wheat. Highest values of peak, trough, setback and final viscosity were observed in steel bins storage and minimum were in the gunny bag storage. Peak, trough, and final viscosity were found to be increased with the advancement of storage time in all structures. Setback and breakdown viscosity decreased with time. Breakdown and maximum setback viscosity were found minimum in hermetic bag storage, gave equal final viscosity as steel bins. Gelatinization temperature and peak time of all structures were same and remained constant. A small increase in the value of pasting temperature was observed in all the structures but maximum increase (about 1.5˚C) was recorded in gunny bags and minimum (0.8˚C) in hermetic storage than initial values.