During wheat flour storage, biochemical changes can occur which lead to nutritional and technological alterations, but in low temperature these changes can occur more slowly. Among the reactions, we may note are an increase in acidity, reduction of pH and modifications to its color. The present work aimed to evaluate the effects of storage at low temperature (-4 ºC) on the color and acidity of wheat flour over six months and to correlate the results obtained to discover whether the acidity has any relationship with the color of the flour. Flours of ten wheat genotypes, cultivated in Cascavel, in Paraná State were used. The color was determined via the CIEL*a*b* system using the color parameters: L * (brightness), a* and b * (chromaticity coordinates). The AOAC procedure for lipid acidity was used. The flours displayed a tendency to discoloration during the six-month storage period, with the occurrence of a slight increase in acidity, but with acceptable content. The acidity was not considered to be a factor involved in the alteration of the flour color in the storage at low temperature, because no correlation between these two parameters was observed.
wheat flour; color; acidity; storage
