Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Wheat is a seasonal crop in Pakistan, that is why the government and milling‐industry procures and stores its significant portion. This study was aimed to investigate the impact of storage duration, initial grain moisture (IGM), and fumigation (aluminum phosphide) on wheat quality characteristics during bulk storage. During study, storage period and warehouse temperature showed a significant impact, while relative humidity showed no correlation. During storage, wet gluten (WG) (24.6%–20.2%) and dough softening (SF) (57.1–11.2 FU) were reduced. While moisture content (MC) (9.9%–11.9%), water absorption (WA) (62.1%–64.8%), dough development time (DDT) (6.2–7.5 min), and dough stability (ST) (7.9–15.6 min) were increased. Fumigation showed nonsignificant effects on DDT and ST, while WG, WA, and SF varied. IGM showed a nonsignificant impact on MC, while WG, WA, DDT, ST, and SF considerably changed. Novelty impact statement This is the very first research carried out in a commercial large‐scale warehouse in Pakistan, which had 400,000 bags (100 kg each) of stored wheat grains. Most of the quality parameters were significantly influenced during storage. It is crucial for millers to comprehend these variations to produce a consistent quality flour throughout the year. In the light of these differences, millers can correct their flour by altering their additive formulations.