Abstract
Summary In this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were stored at 10, 20 and 30 °C for 0, 3, 6 and 9 months. After storage, wheat samples were investigated for hectolitre weight, gluten content, Zeleny sedimentation volume, enzyme activity, acidity, phytic acid and L colour value. Storage of wheat at different storage forms (spike and grain) and storage conditions showed considerable changes in grain quality. In general, the storage period of 3 months positively affected wheat quality. However, hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour of wheat got worse at storage periods beyond 3 months. Hectolitre weight, wet and dry gluten, Zeleny sedimentation, phytic acid content and L Colour value of wheat stored in both spike and grain form significantly decreased during storage. However, the increase in grain moisture content, storage time and temperature resulted in significant increase in total titratable acidity and falling number values of wheat. Falling Number and phytic acid values of wheat stored in spike form were generally lower than wheat stored in grain form. Storage in spike form had a positive effect on especially wet gluten content of wheat stored at non‐optimal storage conditions such as high grain moisture content and high temperature. Wet gluten of wheat stored in spike form was higher than that of wheat stored grain form after storage at 30 °C for 6 and 9 months. Wheat stored in spike form is more resistant than wheat stored in grain form against adverse storage conditions such as high moisture content and temperature and longer storage time.
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Claims 8
Claim · model-written summary
Three months of storage generally improved wheat quality.
- Taxon
- wheat
Triticum aestivume0 - Treatment
- storage period of 3 monthse0
- Outcome
- wheat qualitye0
- Direction
- positively affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the storage period of 3 months positively affected wheat quality”
Claim · model-written summary
Storage beyond three months worsened hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour.
- Taxon
- wheatTriticum aestivume0
- Treatment
- storage periods beyond 3 monthse0
- Outcome
- hectolitre weight, gluten, Zeleny sedimentatione0
- Direction
- got worsee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour of wheat got worse at storage periods beyond 3 months”
Claim · model-written summary
Hectolitre weight, wet and dry gluten, and Zeleny sedimentation significantly decreased during storage in both wheat forms.
- Taxon
- wheatTriticum aestivume0
- Treatment
- storagee0
- Outcome
- Hectolitre weight, wet and dry gluten, Zeleny sedimentatione0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hectolitre weight, wet and dry gluten, Zeleny sedimentation, phytic acid content and L Colour value of wheat stored in both spike and grain form significantly decreased during storage”
Claim · model-written summary
Phytic acid content and L Colour value decreased significantly during wheat storage.
- Taxon
- wheatTriticum aestivume0
- Treatment
- storagee0
- Outcome
- phytic acid content and L Colour valuee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phytic acid content and L Colour value of wheat stored in both spike and grain form significantly decreased during storage”
Claim · model-written summary
Increasing moisture, storage time and temperature significantly increased total titratable acidity and falling number values.
- Taxon
- wheatTriticum aestivume0
- Treatment
- increase in grain moisture content, storage time and temperaturee0
- Outcome
- total titratable acidity and falling number valuese0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the increase in grain moisture content, storage time and temperature resulted in significant increase in total titratable acidity and falling number values of wheat”
Claim · model-written summary
Falling Number was generally lower for spike-stored than grain-stored wheat.
- Taxon
- wheatTriticum aestivume0
- Treatment
- spike forme0
- Outcome
- Falling Numbere0
- Direction
- lowere0
- Comparator
- grain forme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Falling Number and phytic acid values of wheat stored in spike form were generally lower than wheat stored in grain form”
Claim · model-written summary
Phytic acid was generally lower for spike-stored than grain-stored wheat.
- Taxon
- wheatTriticum aestivume0
- Treatment
- spike forme0
- Outcome
- phytic acid valuese0
- Direction
- lowere0
- Comparator
- grain forme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Falling Number and phytic acid values of wheat stored in spike form were generally lower than wheat stored in grain form”
Claim · model-written summary
Spike storage retained higher wet gluten than grain storage at 30 °C for 6 and 9 months.
- Taxon
- wheatTriticum aestivume0
- Treatment
- spike forme0
- Outcome
- Wet glutene0
- Direction
- highere0
- Qualifier
- at 30 °C for 6 and 9 monthse0
- Comparator
- grain forme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Wet gluten of wheat stored in spike form was higher than that of wheat stored grain form after storage at 30 °C for 6 and 9 months”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.