Cereals And Pulses

Step 1: Understand the process of flour maturation. Flour maturation, or aging, is a process that improves the baking qualities of freshly milled flour. The primary mechanism is natural oxidation from exposure to air, which strengthens the gluten-forming proteins.
Step 2: Analyze the chemical changes involved.

A. Hydrolysis of fat into fatty acids: This process, called lipolysis, can occur due to the action of lipase enzymes present in the flour. While extensive hydrolysis leads to undesirable rancidity, a limited amount does occur during storage.
B. Decrease in sulphydryl groups: This is the most critical desirable change. The sulphydryl groups (-SH) in gluten proteins are oxidized to form disulphide bonds (-S-S-). This cross-linking strengthens the gluten network, improving dough elasticity and gas retention.
C. Reduction of disulphide bonds: This is the opposite of the desired oxidative process and would weaken the gluten. This statement is incorrect.
D. Increase in sulphydryl groups: This is also the opposite of what happens during maturation. This statement is incorrect. \end{itemize}
Step 3: Evaluate the given options. The key desirable change is B (decrease in -SH groups). A (hydrolysis of fat) also occurs. C and D are incorrect. There is no option for "A and B only". However, option (2) includes A and B. It also includes C, which is incorrect. This indicates a likely error in the question's options, where statement C was probably intended to be "Increase in disulphide bonds". Given the choices, the option containing the two correct processes (A and B) is the most plausible answer, despite the error.