RESEARCH ON THE MODIFICATION OF THE BAKING PROPERTIES DURING THE FLOUR MATURATION TIME

Wheat is one of the most important food plants grown in over 45 countries, feeding 35-40% world's population. The main utility manufacturing bread and various products made from flour.
 Bread basic for majority No other satisfies needs human body as completely economically wheat bread. complete perfect bread, which obtained flour wheat.
 Through this study, it was followed how different properties bakery white type 650 alter during maturation period 30 days. analysed were studied on 3 batches February 2022. Type because used industry consumption approximately 65% ​​compared to others assortments.
 On samples by grinding, following parameters monitored at intervals 10, 20 days: moisture content, wet gluten hydration capacity, dough development time, stability. For all three taken observed that capacity increases storage 1.4 units batch 3, 1.8 2 time flour, determined registers a decrease, varies between 0.4 lot 0.9 1; stability dough, there an increase signifies maintains its maximum consistency, indicates dough's tolerance kneading. content decrease samples.