The present investigation was therefore undertaken to examine the effect of storage conditions (time, temperature and packaging material) of self rising flour containing different leavening agents with acid calcium phosphate on the quality characteristics of cookies, muffins and cakes and microbiological quality of self rising flour during storage. Results showed that increase in the storage period of flour increased the top score, spread ratio of cookies, specific volume, volume, evaluation scores and overall acceptability of muffins and cakes as the cookies, muffins and cakes baked from fresh flour. Storage of different combinations of flour at 4 oC results in superior quality of the bakery products baked from such flour as compared to products baked from the flour stored at ambient temperature. Cookies, muffin and cakes prepared flour packed in polyethylene bags shows better top score, specific volume, evaluation score and overall acceptability scores as compared to the products baked from the flour packed and stored in pearlpet jars. Increase in the storage time increase the bacterial count and yeast and mold count in the flour packed in polyethylene bags and pearlpet jars and stored at refrigeration temperature and ambient temperature, however the microbial load remains in the prescribed limits.

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