Muneer Saif Hassan Ahmed^{1, 2,}, Mohsen Omer Kanzal³, Glal Ahmed Fadhl⁴

When increasing the storage temperature from 27.5°C to 37.5°C the water absorption ratio of the flour is significantly increased. Besides, the average ratio of absorption of flour has increased more significantly when increasing storage period from one day to ten days, and by increasing the period of storage from ten days to thirty days, the increase is also significant. The overlap of the two factors of this study has a significant effect on this manner. There has been a significant increase in the time development of the dough at a storage temperature of 37.5°C, compared to 27.5°C. of storage. But, however, there has not been a significant effect of the storage periods or their overlapping with the temperature storage on this manner. It has been observed that the indicator of dough stability is higher when storing the flour under the temperature of 37.5°C in 4.45 minutes, compared with the stability of 2.23 minutes when storing the flour at a temperature of 27.5°C. On the other hand, increasing the period of storage from one day to ten days has led to a significant decrease in the stability of the dough, but in increasing the period to twenty days to thirty days, the high capacity of these would not reach the level of significance. The overlap, however, between these two factors has a significant effect on the stability of the dough.

storage temperature, rheological properties, wheat flour