Evaluation of wheat semolina during environmental temperature storage

Abstract

Wheat semolina packed in bags of two materials (multilayer paper and polypropylene knitted) was evaluated during environmental temperature storage. The evaluations done were: insect detection, moisture, alveograms, cooking test and microbiology counts. The semolina stayed in good condition up to 60 days for both type of package and the deterioration occurred because of insect infestation at day 75, with more incidence in the polypropylene bags. The moisture of the semolina rose significantly during storage but didn't surpass the maximal established limit in the standard (14%). For both types of bags there was a tendency to increase the average ordinate of maximum overpressure (P) and curve configuration ratio (P/L) and to diminish the average abscissa at rupture (L). The deformation energy (W) remained stable. The technology behavior of the pasta was positive, being corroborated by the cooking test and the sensorial evaluation. The microbiological counts remained stable during storage, and were similar for both bags.