During the storage of the flour after grinding, the maturation process begins, with physico-chemical and biochemical changes. The final effect is to improve the characteristics of the flour.
Modern methods for flour analysis include techniques for rheological research, the results obtained being of real practical use for both mills and end users of flour. Flour has a long shelf life, supported by a low water content. This water content changes throughout storage, with changes in rheological parameters with a direct influence on the machinability of the dough. For this reason, most end users have to adjust their recipes or technological flow when using the same flour stored for a longer time.
The case study demonstrates by using modern rheological analysis equipment the influence of storage on the evolution of flour moisture, during the shelf life.
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