Storage-induced changes in einkorn (Triticum monococcum L.) and breadwheat (Triticum aestivum L. ssp. aestivum) flours

To assess the effect of ageing on alpha-amylase activity, falling number, pasting properties and SDS sedimentation volume, whole meal and refined flours of einkorn (cv Monlis) and bread wheat (cv Serio) were stored in darkness at different temperatures and analysed several times up to 374 days. Pregerminated bread wheat flours (cv Blasco) were also evaluated. Flour ageing deeply modified all the parameters examined. In general, alpha-amylase activity and SDS sedimentation values decreased, while falling number and viscosity increased. The changes were drastic at high temperatures (38 and 30 °C), but reduced or negligible at medium and low temperatures (20, 5 and -20 °C). Storage improved the quality of pregerminated flours. Einkorn wheat showed trends similar to bread wheat for most of the traits studied, except for SDS sedimentation, which was better than the initial value even after 374 days of storage at 38 °C.