Influência de dextrina e maltodextrina oxidadas de amido de mandioca nas características farinográficas da farinha de trigo

Abstract

The application of national wheat flour sometimes demands the addition of improvers, as oxidizers which fortify the gluten complex and ensure the needy attributes for a good product. An alternative for this are the aldehydes which react or crosslink with proteins, which can be from oxidized starches. Once the derivate products of starch hydrolysis, as dextrin and maltodextrin, are more accessible to oxidation as native starch, this Project aimed to prospect the use of oxidized maltodextrin and dextrin as additives for gluten enhancing for baking. Samples of maltodextrin and dextrin were oxidized with hydrogen peroxide and iron sulfate catalyzer at three different concentrations (7, 14 and 20%). The samples were dried in spray dryer and added to the wheat flour at 0.8 and 1.6% for the verification of the additives behavior at the mixing stage through the farinograph analysis. The oxidized samples were quantified regarding to carbonyl and carboxyl groups contents. In the farinograph analysis, the development times for the 0.8 and 1.6% tests of oxidized dextrin at 14% showed the biggest values (13.17±0.06 and 13.43±0.06, respectively). Only the tests with 1.6% oxidized dextrin at 7% and oxidized maltodextrin at 20% additions showed great mixing resistance, with values of 5.00±0.00 and 4.33±0.58 of mixing tolerance index, respectively. For the stability, more than half of the tests didn’t statically differentiate with the control (p>0.05). The other tests showed values a little smaller than the control. And for the departure time, generally the samples didn’t statistically differentiate (p>0.05) with the control. The desired action of the additives weren’t verified for the farinograph analysis potentially due to the use of a hard wheat flour for the testing or the additive action being slow, acting after in the fermentation or baking stage.