Influence of shelf life on flour quality indicators

Abstract

Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.