Qualidade tecnológica de farinha de trigo obtida em diferentes frações do diagrama de moagem

Abstract

Wheat is one of the most widely used and cultivated cereals worldwide and has been used as food since the most remote times. Wheat-based foods are recommended by health professionals because they are an excellent source of carbohydrates, proteins, fibers, iron and vitamins b1 and b2. Although wheat is consumed in various ways, the most common way to ingest it is in the form of flour. The transformation of wheat into flour is a process that involves only physical modifications of the grain. The grinding process is continuous and consists of several stages of production (grinding, reduction and compression). At all stages of production flours are removed that will make up the final product. There is no fixed standard when it comes to the quality of wheat flour, because the term quality may have different meanings and parameters for each user or product. In this work we analyzed the physical, chemical and technological aspects of 38 types of flours, which at the end of the process were mixed into only two groups. The study assisted in the identification of the types of flours that were obtained during the industrial process and allowed us to understand what are the criteria used by the industry for the formation of the final product.