Estudo reológico e físico-químico das farinhas de trigo destinadas à panificação produzidas em moinhos da região de Francisco Beltrão

Abstract

The flour has a high consumption, both nationally and worldwide, present in numerous applications in the food industry. Wheat is a factor of great importance to the quality of the flour. Technological quality depends on the soil characteristics, the way the culture was conducted (management), climatic factors and the varieties used. To have a control of the quality of the flour during the production process, it is necessary to carry out proper monitoring by laboratory analyzes. In this sense, the present work aimed to evaluate the quality of flour intended for bread, designated type 1, produced in mills in the region of Francisco Beltrão-PR. To this end, we collected 6 samples from different mills, straight from the tap, to obtain flour entirely pure (without any additive). The samples were identified by the letters A through F analyzed in triplicate, being carried out physic-chemical properties (color, moisture content and ash) and rheological (index drop and strength of gluten). Through the results it was verified that the samples of wheat flour, did not meet the limits set by brazilian legislation in some questions and also the literature for use in baking. However the flour sample D, can be used if it is performed the addition of the flour improvers and amplifiers.