Estudo da influência do tempo de umidificação (condicionamento) do grão de trigo, na taxa de extração e parâmetros físico-químicos da farinha

Abstract

Wheat is among the most consumed cereal in the world, and the genus Triticum aestivum as produced due to its rheological characteristics. Most of this cereal is consumed in the form of refined flours, which is the result of milling and sieving the wheat grains. To obtain clearer flour and less pericarp fragments is necessary to add water in wheat after cleaning and before the milling process, leaving the conditioned grain for a period to adjust the humidity and make it more brittle endosperm and more malleable pericarp in order to provide separation of the endosperm of the pericarp/germ. The objective was to analyze the influence of conditioning time in wheat milling, submitting the same cultivar semi-hard wheat with the same final moisture. Three different conditioning times were used, and the time of 18 hours was considered the standard and 12 and 24 hours were used as points below and above the standard. Thereafter, the flour was analyzed for the extraction rate, color, ash content and moisture. The results showed that 12 hours of conditioning correspond to the better extraction of flour. As for the color parameters, the time 18 hours had the best results, and at the same time, the extraction rate was worse. The ashes did not show us a big difference. As for humidity, only wheat subjected to 24 hours of rest showed results above expectations.