Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

The presented results are an attempt to identify the changes taking place during a punch test experiment and the development of fungal impurities of powdered food materials over long-term storage at 75% RH. The potato starch and wheat flour market has a large share of the global production of bulk m...

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Bibliographic Details
Main Authors: Justyna Wajs, Jacek Panek, Magdalena Frąc, Mateusz Stasiak
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Materials
Subjects:
punch test
powder materials
mechanical properties
fungal spoilage
powder quality
Online Access:https://www.mdpi.com/1996-1944/14/2/331

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https://www.mdpi.com/1996-1944/14/2/331

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