Wheat flour is a fine particle made from wheat after grinding. Without the protection of any cortical tissue, wheat flour is in direct contact with the outside world and has strong moisture absorption. It is easy to be affected by the external environment, resulting in the changes of main components and various indexes, which affects the processing and application characteristics of wheat flour. This paper summarizes the changes of main components such as water, starch and protein and other quality indexes of wheat flour during storage, in order to understand the correlation between storage conditions and quality changes of wheat flour, and provide reference for the scientific storage research of wheat flour.

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