Factors Influencing the Storage Life of Dehydrated Wheat Flour

摘要

The stability of a straight grade hard red spring wheat flour stored in sealed containers at seven moisture levels between 8.5 to 14.0％ inclusive and 37.8℃ was studied. As storage progressed, particularly at the higher moisture levels, the flour absorption and dough mixing time increased and the extensibil¬ity of the doughs, as judged by the baker, decreased.