Influência do tempo de condicionamento do trigo na qualidade tecnológica da farinha

Abstract

Wheat is the most consumed grain in the world, being the genus Triticum aestivum more produced by the rheological features. Most of this cereal is consumed in the form of refined flours, which is the result of grinding and sifting wheat grains. To obtain the lighter flours with fewer peel fragments, add water to the wheat dough after cleaning and before the grinding process. The wheat must be conditioned for a period, to adjust the humidity and make the endosperm more friable and the bark more malleable, thus enabling the separation of the endosperm from the bark and the germ. The objective of this work was to analyze the influence of conditioning time of wheat samples on the technological characteristics of the flour, at five different conditioning times, being 13, 15, 17, 19 and 21 hours. The flour extraction rate, the flour color, the ash content, the moisture content, the percentage of wet gluten, the falling number and the alveography of each flour sample were analyzed The results showed that there was no significant difference (p≤0.05) in the flours with different conditioning times for gluten, falling number, color (L *), ash and moisture, but there was a significant difference (p≤0.05) for the extraction rate, gluten strength (W) and tenacity and extensibility (P / L) parameters. In this way, the best conditioning time was 17 hours, but times as 13 hours can be used by the industry, if it understands that the cost benefit is positive, since the flour meets the necessary technological characteristics, with only loss percentage of extraction.