Changes in durum wheat quality parameters during storage

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The quality of newly harvested wheat and the changes that may occur during grain storage is of interest to the milling industry. The objective of this work was to study the variations in the industrial quality of durum wheat from the moment of its harvest throughout 7 months of storage. Grain and se...

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Autores principales: Astiz, V., Errea, E. A., Molfese, E. R., Seghezzo, M. L.
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Agropecuarias. 2017
Materias:
durum wheat
storage
industrial quality
trigo candeal
almacenamiento
calidad industrial
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/19038
Aporte de:
Revistas de la UNC de Universidad Nacional de Córdoba
id I10-R10-article-19038
record_format ojs
spelling I10-R10-article-190382020-03-31T13:06:36Z Changes in durum wheat quality parameters during storage Cambios en los parámetros de calidad del trigo candeal durante el almacenamiento Astiz, V. Errea, E. A. Molfese, E. R. Seghezzo, M. L. durum wheat storage industrial quality trigo candeal almacenamiento calidad industrial The quality of newly harvested wheat and the changes that may occur during grain storage is of interest to the milling industry. The objective of this work was to study the variations in the industrial quality of durum wheat from the moment of its harvest throughout 7 months of storage. Grain and semolina parameters such as hectoliter weight, one thousand kernel weight, protein, moisture, milling yield, falling number, color, wet and dry gluten content, gluten index and farinograph properties were determined. Grain moisture was below 14% during storage time. Fluctuations of semolina extraction rates during the first months of storage were observed. Extraction values varied from 66 to 73%, stabilizing in 72% at 120 days from harvest. The falling number also presented an increasing tendency. The other quality parameters including gluten and farinograph, showed no significant variations during the storage time. The results indicate that there is no evidence of changes in quality parameters except for milling yield. This suggests the positive effect of blending old wheat with new wheat to minimize fluctuations in milling parameters. La calidad del trigo recién cosechado y las fluctuaciones que puede sufrir durante el almacenamiento resultan temas de interés en la industria molinera. El objetivo de este trabajo fue estudiar los cambios producidos en la calidad industrial del trigo candeal (Triticum durum L.) recién cosechado y durante siete meses de almacenamiento. Los parámetros de grano y sémola determinados fueron: peso hectolitro, peso de mil granos, proteína, humedad, rendimiento molinero, falling number, color, contenido de gluten húmedo y seco, índice de gluten y propiedades farinográficas. La humedad del grano se mantuvo por debajo del 14% durante el tiempo de almacenamiento. Se observaron fluctuaciones en las tasas de extracción de sémola durante los primeros meses de ensayo. Los valores de extracción variaron desde el 66 al 73%, estabilizándose en 72% a los 120 días de la cosecha. El falling number también presentó una tendencia creciente. El resto de los parámetros de calidad, incluyendo gluten y farinograma, no mostraron variaciones significativas durante el almacenamiento. Los resultados indican que no hay evidencia de cambios en los parámetros de calidad, excepto en la extracción de sémola. Esto sugiere el efecto positivo de mezclar trigo viejo con trigo nuevo para minimizar fluctuaciones en los parámetros de molienda. Facultad de Ciencias Agropecuarias. 2017-12-27 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unc.edu.ar/index.php/agris/article/view/19038 AgriScientia; Vol. 34 No. 2 (2017); 25-32 AgriScientia; Vol. 34 Núm. 2 (2017); 25-32 1668-298X 10.31047/1668.298x.v34.n2 spa https://revistas.unc.edu.ar/index.php/agris/article/view/19038/18953 https://revistas.unc.edu.ar/index.php/agris/article/view/19038/29317
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-10
container_title_str Revistas de la UNC
language Español
format Artículo revista
topic durum wheat
storage
industrial quality
trigo candeal
almacenamiento
calidad industrial
spellingShingle durum wheat
storage
industrial quality
trigo candeal
almacenamiento
calidad industrial
Astiz, V.
Errea, E. A.
Molfese, E. R.
Seghezzo, M. L.
Changes in durum wheat quality parameters during storage
topic_facet durum wheat
storage
industrial quality
trigo candeal
almacenamiento
calidad industrial
author Astiz, V.
Errea, E. A.
Molfese, E. R.
Seghezzo, M. L.
author_facet Astiz, V.
Errea, E. A.
Molfese, E. R.
Seghezzo, M. L.
author_sort Astiz, V.
title Changes in durum wheat quality parameters during storage
title_short Changes in durum wheat quality parameters during storage
title_full Changes in durum wheat quality parameters during storage
title_fullStr Changes in durum wheat quality parameters during storage
title_full_unstemmed Changes in durum wheat quality parameters during storage
title_sort changes in durum wheat quality parameters during storage
description The quality of newly harvested wheat and the changes that may occur during grain storage is of interest to the milling industry. The objective of this work was to study the variations in the industrial quality of durum wheat from the moment of its harvest throughout 7 months of storage. Grain and semolina parameters such as hectoliter weight, one thousand kernel weight, protein, moisture, milling yield, falling number, color, wet and dry gluten content, gluten index and farinograph properties were determined. Grain moisture was below 14% during storage time. Fluctuations of semolina extraction rates during the first months of storage were observed. Extraction values varied from 66 to 73%, stabilizing in 72% at 120 days from harvest. The falling number also presented an increasing tendency. The other quality parameters including gluten and farinograph, showed no significant variations during the storage time. The results indicate that there is no evidence of changes in quality parameters except for milling yield. This suggests the positive effect of blending old wheat with new wheat to minimize fluctuations in milling parameters.
publisher Facultad de Ciencias Agropecuarias.
publishDate 2017
url https://revistas.unc.edu.ar/index.php/agris/article/view/19038
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AT erreaea changesindurumwheatqualityparametersduringstorage
AT molfeseer changesindurumwheatqualityparametersduringstorage
AT seghezzoml changesindurumwheatqualityparametersduringstorage
AT astizv cambiosenlosparametrosdecalidaddeltrigocandealduranteelalmacenamiento
AT erreaea cambiosenlosparametrosdecalidaddeltrigocandealduranteelalmacenamiento
AT molfeseer cambiosenlosparametrosdecalidaddeltrigocandealduranteelalmacenamiento
AT seghezzoml cambiosenlosparametrosdecalidaddeltrigocandealduranteelalmacenamiento
first_indexed 2022-08-20T01:01:35Z
last_indexed 2022-08-20T01:01:35Z
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