Analise e desenvolvimento de um novo sistema de testagem da qualidade tecnologica da farinha

AUTOR(ES)

Ahmed A. El-Dash

DATA DE PUBLICAÇÃO

1978

RESUMO

From an analysis of the American Association of Cereal Chemists system for testing the technological quality of flour, it was evident that the system is limited in value for both cereal processor and cereal chemist. The system is inconsistent in its approach and overlook the flour response to the processing ingredients. Its experimental baking test also lacks accurate definition of various elements; moreover, the critical determinations of dough consistency and mixing requirements to develop the gluten network to its optimum are dependent on the Personal opinion of the operator. A study of the effect af processing ingredients on dough physical characteristics and mixing energy intake indicated that the properties of the gluten network are not merely a function of the inherent quality elements of the flour, but also of the ingredients used in dough processing. This effect was found to be significant at the 0.01 level of confidence for all parameters of the and extensigram of all flours tested. Since the mixing and load-extension properties of different flours were found to respond differently to the processing ingredients, it it essential that they be incorporated in testing these properties for any particular flour. Therefore, the reactions and interactions between flour constituents and the processing ingredients can be accounted for and measured. The results obtained during the standardization of the experimental baking test also indicated that dough consistence and the mixing requirements for the development of the gluten network to its optimum state can be precisely defined and accurately determined. A new system for testing the technological quality of flour was therefore developed. This system is consistent in its basic parocedures with the physical dough parameters determined in the same dough system as are the overall technological properties, of the flour (baking test) it also takes into consideration the reactions and interreactions of the flour components with the processing ingredients. All parameters used in the system are accurately and precisely defined in objective terms, particularly the critical elements of dough water absorption, dough consistency, and mixing requirements to develop the gluten network to its optimum. Moreover, the system is independent of the personal opinion of the operator, reproducible, and sensitive to the processing ingredients, as well as capable of differentiating flours and wheat’s of different qualities and grades.

ASSUNTO(S)

farinha - analise farinha como alimento

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