The objective of present study was to evaluate the quality of wheat flour dough as affected by fumigation with a synthetic atmosphere containing 21% CO2 associated with low levels of phosphine (0.25, 0.50 and 0.75 g m-3). For comparison purposes, two tests were carried out using atmospheric air associated with 0 and 1.0 g m-3 of phosphine. All treatments were submitted to three exposure times (24, 72 and 120 h), at 29 ºC and 60% relative humidity. Results indicated that none of the treatments had any deleterious effects on wheat flour dough for bread making.
grain storage; controlled atmosphere; wheat
