Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Abstract

O trigo como matéria-prima pode ser considerado como responsável pela qualidade da sua farinha, considerando-se a diversidade das variedades de grãos existentes, bem como as condições de clima e solo de cada região. O trigo possui importante papel no aspecto econômico e nutricional da alimentação humana, pois a sua farinha é largamente utilizada na indús-tria alimentícia (FERREIRA, 2003; GIEKO;DUBKOVSKY;.A qualidade do grão de trigo é o resultado da interação das condições de cultivo (interferência do solo, clima, pragas, manejo da cultura e da cultivar), em soma à interferência das operações de colheita, secagem e armazenamento, fatores estes AbstractWheat flour has a wide range of applications in the food industry, with an important economic and nutritional role in the human diet. It is known that the nutritional and technological aspects of wheat flour depend on the cultivation, harvesting, drying and storage conditions of the wheat grains used as raw material. This research aimed at analyzing the technological quality of samples of national and imported wheat grains, as well as of flour samples obtained from them. For this, physical-chemical (moisture, wet gluten, mineral content, falling number, hectoliter weight) and farinographic (water absorption, development time, stability) analyses were carried out. Physical-chemical analyses showed significant differences (p < 0.05) in the mineral content, wet gluten and falling number of the imported and national grain samples, and also among the flour samples obtained from them. Moisture was the only physical-chemical parameter that did not present a significant difference (p < 0.05) among the national and imported samples. Imported wheat grains and their flours presented higher values for wet gluten (28.0-33.4 %) and falling number (322.33-428.33 seconds), when compared to the national samples. Farinographic analyses showed a significant difference (p < 0.05) in water absorption, development time and stability among the national and imported wheat flour samples. Moreover, the farinographic analyses presented noteworthy values for water absorption (54.43-59.30 %) and stability (10.0-24.75 minutes) for the imported wheat flours. These results showed a lower technological quality of the national wheat grains and flours studied, when compared to the imported samples, with a negative interference in their industrial use and economic value. Keywords: wheat; wheat flour; technological quality. ResumoA farinha de trigo possui variadas aplicações na indústria de alimentos, apresentando um importante papel no aspecto econômico e nutricional da alimentação humana. Sabe-se, que as características nutricionais e tecnológicas da farinha de trigo sofrem interferência direta das condições de cultivo, colheita, secagem e armazenamento dos grãos de trigo utilizados como matéria-prima. Este estudo objetivou avaliar a qualidade tecnológica de amostras de grãos de trigo nacionais e importados, bem como de amostras de farinhas produzidas a partir destes grãos, através da análise de par...

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

“…The IAPAR 78 genotype had a HW that was significantly (p ≤ 0.05) higher than that of the others (82.7 kg/hL). These results agree with those found by Costa et al (2008), who found HW from 74.7 to 80.0 kg/hL, and Gutkoski et al (2008), who found HW from 74.3 to 80.1 kg/hL for different wheat genotypes.…”

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

“…O problema torna-se evidente, quando há controvérsias entre o enquadramento das cultivares nas classes comerciais pelos obtentores (Reunião..., 2014) e os resultados obtidos pelos agricultores e moageiros (Brum & Müller, 2008;Costa et al, 2008). Como principal causa do problema, suspeita-se de que o número de amostras utilizado pelos obtentores seja insuficiente e incompatível com a magnitude de variação existente, para o enquadramento das cultivares de trigo em classe comercial Reunião..., 2014;Caierão et al, 2015).…”

The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

“…According to Costa et al (2008), flours with high FN values (minimum 250 s) are compatible with the wheat enhancer, which is preferred in mixture industries in different proportions with flours of low FN value for the purpose of improving the end quality of the product. On the other hand, FN values lower than 250 s are compatible with soft wheat flours, and these flours are more appropriate for bread-making.…”