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6569900 
Journal Article 
Post-harvest and post-milling changes in wheat grain and flour quality characteristics 
Baik, BKD 
2017 
Yes 
Cereal chemistry
ISSN: 0009-0352 
1-1 
Soft red winter (SRW) wheat grain immediately after harvest and flour after milling were stored for 26 weeks and analyzed for comprehensive milling and baking quality characteristics at different time points to examine the consistency of the quality test results. Increases in falling number (FN) of grain during post-harvest storage were observed for nine out of ten varieties, in which FN ranged from 62 to 264 sec at two weeks after harvest and increased by 18-109 sec during storage for 21 weeks at 23°C. Wheat grain exhibited evident fluctuations in refined flour characteristics during the first four weeks of storage, and then lesser changes with further storage. The storage time of grain did not significantly influence the milling yield, FN and water SRC of refined flour. For refined flour during post-milling storage, storage time significantly affected all the flour characteristics, which showed evident fluctuations especially in the first four weeks of storage. The refined flour FNs of all four tested varieties increased from 373-405 to 377-417 during the first eight weeks, and then sharply to 427-474 with further storage for 26 weeks. Flour pH decreased slightly for the first two weeks after milling, was stable for the next eight weeks, and then decreased again to 5.74-5.90 at 26 weeks. Small but steady decreases in both lactic acid SRC and SDS sedimentation volume were also observed for refined flour during storage. Post-milling storage induced relatively small changes in the solvent retention capacity and cookie diameter of flour. Post-harvest and post-milling changes must be considered to achieve a reliable determination of the FN of wheat grain and flour, and pH, SDS sedimentation volume and lactic SRC of flour. A storage time of four weeks would reduce the variation in wheat grain and flour quality test results, allowing reliable and reproducible evaluation. 
; baking quality; cookies; falling number; lactic acid; milling; pH; postharvest storage; soft red winter wheat; solvents; storage time; wheat flour/