摘要：The necessary levels of ingredients (malt flour and oxidant) to provide better maturation were obtained with preliminary studies, and 30 ppm potassium bromate (KbrO3), %1 active soy flour and 0.6% malt flour levels were determined. Seven different ingredient combinations were added to the flour separately, and they were mixed for 30 min to homogenize uniformly each of the ingredient combinations with the flour. Then those mixes, for about 10 kg each, were packaged with polypropilen and kraft paper bags, then they were stored at the storage room with 15 oC temperature ,60±5% relative humidity and enough air circulation. In the experimental design there were 4 different storage times, 2 different packaging materials and 7 different ingredient combinations as factors versus the control which was flour only. As the storage period increased, chemical properties the flour is improved. The flour stored for 3 months had whiter colour. While the ingredients were also effective on colour of the flour. Packaging material effective on some parameters.
