ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of oil treatment and storage temperature on milling quality of HRS wheat.

Lang, W.; Sosulski, F. W.; Irudayaraj, J.; Sokhansanj, S.;

Paper - American Society of Agricultural Engineers Year: 1993 Issue: No. 93-6021 Pages: 11 pp. Ref: 6 ref.

1993

บทคัดย่อ

No.1 HRS wheat (Triticum aestivum) Kenyon variety was treated with 5 application levels of canola (rapeseed) oil: 0 (control), 200, 400, 800, 1600 and 2000 p.p.m. The treated samples were stored at 22 and -25 deg C. Effects of oil treatment and storage temp. on qualities assessed after 18 months storage in sealed containers were largely prevented by the cold temp. Increasing rates of oil application up to 2000 p.p.m. resulted in greater losses in flour yield and darkening of wheat kernel but whitening of the bran. Oil treatment at any level reduced gluten strength of the flour proteins but these effects were largely controlled by the cold storage temp. Except for flour yield, storage of oil-treated wheat in Western Canada for prolonged periods would be adversely affected, but storage at room temp. reduced wheat, flour and gluten quality, even at the recommended 200 p.p.m. oil application for dust control.