Evaluation of packed wheat flourstored at room temperature

Abstract

The behavior of a batch of wheat flour packed in three layer paper bags and polypropylene knitted bags, stored at room temperature, was evaluated. The flour was entomologically evaluated until the detection of insects, and up to day 60 it was characterized by analysis of moisture, alveogram, microbiological contaminants (viable mesophilic, molds, yeast and coliforms) and baking test. In both types of package the flour stayed in good condition up to day 60 and its deterioration by insect infestation was detected at day 75, with greater incidence in the polypropylene bags. The insects detected were Tribolium castaneum and Ephestia sp. The flour moisture increased during storage but it didn´t exceed the maximum level established of 14.5 %; variations at day 60 in the alveographic characteristics occurred with an increase of W, L and G. In both packing materials the microbiological counts remained stable and both the hard crust breads and soft breads remained within the qualifications of good.