Physico-chemical changes in whole wheat flour (atta) and resultant atta during storage.

Abstract

Atta (whole wheat flour) with 7.7% moisture and 'resultant' atta (a blend of milling fractions) with 12% moisture were stored for 5 months in air-tight tin containers at 27-29 degree C and 60-70% RH and samples were withdrawn periodically to determine the free fatty acids (FFA), alcoholic acidity (AA) and organoleptic quality. FFA and AA increased rapidly during storage and were 0.19 and 0.30% resp. in resultant atta and 0.05 and 0.15% resp. in atta at the end of storage. Musty and bitter taste developed in atta at the end of 3 months and in resultant atta at the end of 1 month. Dough development time and dough stability were not affected by storage in atta while in resultant atta considerable changes in these characteristics were observed. Adverse changes during storage of resultant atta were minimized by reducing its moisture from 12.1% to 7-8%.