EFFECT OF MOISTURE ON THE QUALITY OF WHEAT FLOUR STORED FOR A CERTAIN PERIOD OF TIME
Dr Prasanta Kumar Biswas, Subhadeep bose, Sayon mazumder, Kumar Aashirwad
Wheat flour, storage, sulphuric acid, time intervals, moisture, relative humidity.
The effect that moisture may have on the quality of dough made from wheat flour stored at different moisture conditions was investigated. Our objective was to study the characteristics of wheat flour, its properties and their variations at different moisture contents at subsequent time intervals of 7, 14 and 21 days. Hardness is increasing with decrease in moisture content and highest value has been obtained at 98% concentration of sulphuric acid stored for a period of 30 days. The cohesiveness decreased with decrease with moisture content and the maximum value was observed at 30% sulphuric acid stored for a period of 14 days. Experiment was performed even at theoretical relative humidity of less than 1% .This also gave some significant variations in the result.