摘要：After harvesting the great quantities of cereals obtained must be preserved until they are ready to be processed. One method that is raising more and more interest from specialists is the preservation of cereals through cooling. The method of preservation of the cereal at low temperatures accomplished through their aeration using artificial cold and dehumidified air removes the ecological disadvantages. The preservation effect relies on the reduction of the activity of insects and micro organisms at low temperatures and on the inhibition of the respiratory processes of the grains, without causing damage on the environment. Even though the method was tested in Germany and USA concerning the relation between the temperature and the preservation time of cereal, the effects of preservation through cooling upon the technological properties have not been studied until now. This papers goal is to establish the link between the temperature and the storage time and the rheological properties of the dough obtained from wheat flour. The purpose of the research is to establish an optimal temperature regime for storing the cereal concerning the rheological properties of the dough.
