Динамика окислительных процессов в пищевой пшенице при хранении

Abstract

Oxidizing processes in lipids of winter wheat varieties were studied during storage during the year. The degree of oxidation of lipids was determined by the stage of per oxidation using two methods: classical and Hara-Totani. It was established that the oxidation of lipids in wheat grains occurs in two stages: - during the first 16 weeks, the peroxide number slowly increases; - after 16 weeks of storage, the peroxide number increases rapidly. Changes in wheat moisture due to the breathing process during storage are an important factor in the oxidation of lipids.