Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

• Published in: Food science & technology Vol. 83; pp. 42 - 49
• Main Authors: Kim, Mi Jeong, Kwak, Han Sub, Lee, Min Jung, Kim, Sang Sook
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.09.2017
• Subjects: Arrhenius equation; Consumer acceptance; Quality change; Volatile compounds; Whole immature wheat flour; Arrhenius equation; Whole immature wheat flour; Quality change; Volatile compounds; Consumer acceptance
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2017.04.078

The objectives of this study were to investigate quality changes in whole flour of immature wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45 °C) and to develop Arrhenius models to predict its quality. Color coordinates a* and b*, α-amylase activity, falling number (FN), setback, and final viscosity as quality attributes of WFIW during storage were measured every 4 wk for 24 wk and the changes were kinetically modeled using the Arrhenius equation. The activation energy (Ea) of quality attributes was in the range of 23,000–70,000 kJ/mol and that for FN was the highest, which was 70,000 kJ/mol. Additionally, volatile compounds in WFIW and consumer acceptance of cookies baked with WFIW as an end-product were measured. Among the volatile compounds, the propan-2-one and hexanal dramatically increased in WFIW stored at relative high temperature (35 or 45 °C) for prolonged period. Consumer acceptance of cookies showed that consumers prefer cookies made with WFIW stored relatively low temperature (0–25 °C). •The quality changes of whole immature wheat flour (WIWF) were investigated during storage.•Quality predictive models for WIWF were well established using an Arrhenius equation.•Expected time to maintain quality of WIWF based on falling number was about 37 weeks at 25 °C.•Consumers did not prefer cookies made with WIWF stored at relatively high temperature.