The Effects of Some Physical Stabilization Treatments of Wheat Kernel on The Storage Stability and Qualitative Properties of Whole Wheat Flour

In this study, Bezostaya-1 and Gerek-79 wheat kernels, were treated by using some physical stabilization methods, microwave (MW), infrared (IR) and ultraviolet (UV). The stabilized material was milled and separated to obtain white flour and branny fraction. The branny fraction was fine ground and remixed with the white flour to obtain whole wheat flour. The effects of wheat cultivar, stabilization method and storage period on the whole wheat flour quality, storage stability, and bread properties were determined. In storage stability part of the study, no development was found in larva and live insect growth for all samples. The MW application on the wheat kernel was the best in terms of low mould-yeast count with higher heat penetration property. MW stabilization treatment had a significant effect to reduce the titration acidity and thiobarbituric acid values (P 0.05). MW and IR treatments lowered the water absorption, and all stabilization methods caused a sharp decrease in alveogram properties. In baking studies, MW stabilization method had the lowest volume values for the bread loaves in comparison to the other methods and control samples.