Study on Gluten Aggregation Characteristics of Newly Harvested Wheat During Storage

The newly harvested wheat has a distinct post-maturing period, and its quality will be significantly improved after storage in the post-maturing period. The purpose of this study was to find a simple and quick way to detect the quality changes during the storage of newly harvested wheat, and to expand the application of newly harvested wheat. GlutoPeak is an instrument that uses the principle of high shear force to quickly measure gluten strength and reflect gluten aggregation characteristics. Therefore, the method used in this paper was to use the GlutoPeak to determine the aggregation characteristics of gluten in the storage process of the newly harvested Fanmai 8 medium gluten wheat, which was planted in the simulated four main grain storage areas in China, so as to judge the quality changes of wheat. The results showed that during the short-term storage, Peak Maximum Time (PMT) provided by the GlutoPeak gradually increased; Torque Maximum (BEM) did not change much; Energy to Maximum Time (EnMT) gradually increased. This indicated that the aggregation time of the gluten gradually increased, and the rheological properties were improved; the resistance of the dough tendon increased, the extension was lowered, and the gluten strength was improved. Therefore, it was concluded that the GlutoPeak could be used to judge the quality of the newly harvested wheat during storage; and the gluten aggregation characteristics were the best when stored in the simulated Central China ecological region (28 ℃, 75% RH) until the 10th week. At the same time, the quality was the best.