| Abstract: | Further results are given for changes in wheat being stored for a period of 10 years or more under conditions such as might be used for long-term commercial storage. The effects of low temperature and low oxygen tension, singly and in combination, on the changes in the chemistry and in the baking and physical characteristics of the doughs occurring during storage are being studied. The present paper reports and discusses the changes that have taken place in grain that has been stored for a total period of eight years under the four conditions of the experiment. |
