Qualidade funcional da farinha obtida do grÃo de trigo nacional e importado

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

In tropical countries the wheat consumption have been increased from 2 % to 5% a year, and parallely increased the wheat imported for those countries, since the inside production have not assisted the demand. The present work was carried out to evaluate the quality of the national wheat grains mattered and the quality of the flour obtained. A total of twelve samples in triplicate of imported and national grains of different origins were used. The grains were processed in experimental mill Brabender Quadrimater SÃnior accomplished physical-chemistries and reological analysis using the American Association of Cereal of Chemists methods. Results of analysis indicate that imported wheats (United States hard and soft, Ukraine, San Lorenzo, Bahia Blanca, Necochea) were classified as extra strong wheat and type 1, while the national grains (Palmeira, Ponta Grossa, BorozÃpolis, Arapoti, Assaà and Castro) were classified as bread wheat and soft wheat, standing out among the national one AssaÃ, as type 1. In relationship to the parameters Gluten, Falling Number, Water Absorption and Stability the imported flour presented greater values. The reological characteristcs of the imported flours demonstrated that Bahia Blanca and United States hard are the best ones. We can conclude that the imported samples have best comercial and technological quality

ASSUNTO(S)

nutricao qualidade funcional farinha obtida do grÃo de trigo - nacional e importado

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