The influence of the length of time wheat flour is stored on the quantity of washed out gluten and on its water absorption and rheological properties was determined. Wheat flour, with an 11.5%moisture content, was kept at a temperature 22.5°C for 32 weeks. The changes in the sorption properties were tested by means of a Glutomatic 2200 apparatus, to determine the content of water absorbed and non-absorbed in gluten freshly washed out, and the changes in rheological properties on the basis of the value of the gluten index (IG).
The lengthening of the flour storage period caused a gradual diminution of the quantity of the washed out gluten as well as an increase in the GI value. Depending on the wheat cultivar, sorption properties underwent profitable or unfavourable changes as a result of flour storage. For cv. Roma with low IG, a decrease was noted in the content of water non-absorbed in gluten, meanwhile the content of water absorbed remained at the same level for the whole storage period. For cv. Igna with high IG, a decrease was observed in the absorbed water content and an increase in retention of nonabsorbed water, indicating a worsening of the sorption properties of gluten.