Controle de qualidade aplicado a farinha de trigo panificável produzida em moinhos do Estado do Paraná

Abstract

Currently there has been a significant increase in the demand for products derived from wheat flour, for their important nutritional role, the most prominent being the baking sector. Along with the increase in consumption also increases the demands imposed by consumers, where the one with positive differentiation will excel its competitors. But for this it is necessary to produce flour with applied quality and for this it is necessary the use of laboratory techniques. Thus, this study aimed to evaluate the wheat flour intended for baking, called type 1 were evaluated for physicochemical quality (ash, moisture, color) and rheological (falling number and strength of gluten) seeking to verify if they comply with the current when existing legislation and also are consistent with the literature. Samples collected in the ten mills have been identified by the letters A through J and analyzed in triplicate. With the results found in this study, it was concluded that the 10 wheat flour samples, only samples D, E and G are suitable for use in baking. But we got the result of tenacity and extensibility (P / L) higher than expected for baking, being necessary to carry out the addition of enhancers in flour before use ie enzymes which iram provide the features related to the specific purposes for certain bread with the aim of assisting in the preparation of bread later, or should proceed with the mix of flours for possible correction.