Cereal Chem 47:587 - 591.  |  VIEW ARTICLE
Effects of Fumigation on Wheat in Storage. II. Physical and Eating Qualities of Breads and Rolls.

R. H. Matthews, C. C. Fifield, and T. F. Hartsing. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

This paper reports on the effects of fumigation of wheat in storage on the physical and sensory qualities of breads and rolls. Together, storage time and treatment of wheat affected quality of the finished doughs and baked products. Baked breads and rolls increased in compressibility with storage of the wheat. For both baked products, the methyl bromide-fumigated samples were most compressible. In contrast, rolls made from phosphine-fumigated wheat were most firm. In the latter half of this research, it was evident from the Kramer shear readings that breads and rolls from phosphine-fumigated wheat were less tender than the others. In the second and third years of storage of the wheats, loaf volume of breads made from the phosphine and the ethylene dichloride-CCl4 fumigation treatments decreased. Volume of rolls made with flour from phosphine-fumigated wheat was consistently lower than that of the others. Some of the taste panel members detected a stale aroma in laboratory-type breads and crumbly texture in rolls made from wheats exposed to methyl bromide fumigation.