Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition In this article the physical and chemical changes that occur in wheat, new crop flour, and aged flour (refined and whole wheat) throughout aging and their effects on baking quality and lipid composition are reviewed. Many factors, including storage temperature, moisture content, flour composition, changes in lipid components, and wheat class and variety, affect the baking quality of flour stored after milling. Studies have shown that bread volume remained constant for freshly milled refined flour stored at ≤0°C, whereas bread volume slowly decreased over storage of whole wheat flour at −20°C. The baking quality of freshly milled refined flour aged at room temperature (20–25°C) generally increased over time (1–21 weeks). The baking quality of new crop wheat generally improved with age. Storage at temperatures above room temperature (>30°C) could decrease baking quality, and this decrease was exacerbated by higher moisture contents. An increase in free fatty acid content and decrease in baking quality over flour aging have been correlated. |