A baking function depending upon storage condition and a type of flour.
Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of flour. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The flour reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different flour types (T-500, T-850 and whole meal flour) stored at temperatures +4 and 20 °C and defined humidity. Each flour sample was analyzed determining its chemical contents and farinograph characteristics immediately after milling and after 10 and 21 day, and baking test was done on those days. The obtained results proved that storage conditions significantly affected the chemical composition of composite flours, as well as baking functions of flour and characteristics of baked bread.