Avaliação de farinhas de trigos cultivados no Rio Grande do Sul na produção de biscoitos – ScienceOpen
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      Avaliação de farinhas de trigos cultivados no Rio Grande do Sul na produção de biscoitos Translated title: Evaluation of wheat flour cultivated in the Rio Grande do Sul to production of biscuits

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          Abstract

          Na indústria de biscoitos é fundamental a definição de parâmetros para selecionar o uso do trigo em estudo. Existe uma série de testes químicos, físicos, enzimáticos e funcionais que podem caracterizar a qualidade tecnológica da farinha. Com o presente trabalho objetivou-se estudar diferentes cultivares de trigo cultivados no estado do Rio Grande do Sul para a produção de biscoitos tipo semi-duros através de análises físicas, químicas, reológicas e funcionais. Grãos de trigo de amostras dos cultivares BR 23, BRS 120, BRS 49, BRS 177, BRS 119, BRS 176, PF 940097 e Embrapa 40 foram condicionados para 15% de umidade, moídos em moinho piloto Chopin e analisados. As determinações realizadas foram peso de mil grãos, dureza do grão, peso do hectolitro, moagem experimental, composição química, número de queda e alveografia. Os biscoitos foram elaborados de acordo com método da AACC e avaliado volume específico, diâmetro, espessura, fator de expansão e cor. A metodologia utilizada no laboratório para a elaboração de biscoitos tipo semi-duros é adequada para a avaliação de uso final de farinhas de trigo. Com base nas propriedades funcionais, as farinhas de trigo dos cultivares BR 23, BRS 120 e BRS 176 foram as mais recomendadas para a produção de biscoitos.

          Translated abstract

          In the biscuit industry the definition of parameters to select the use of the wheat in study is basic. A series of chemical, physical, enzymatic and functional tests exists which can characterize the technological quality of the flour. The purpose of this research was to study cultivates of wheat cultivated in the state of the Rio Grande do Sul in the production of biscuits through physical, chemical, rheological and functional analysis. Samples of wheat cultivates BR 23, BRS 120, BRS 49, BRS 177, BRS 119, BRS 176, 940097 PF and Embrapa 40 were conditioned for 15% of moisture content and milling in mill pilot Chopin. With the milling samples it was determined the weight of a thousand grains, kernel hardness, hectoliter weight, experimental milling, chemical composition, falling number and alveogram values (work W). The biscuits had been elaborated in accordance with the AACC and it was evaluated specific volume, diameter, thickness, spread factor and color. The methodology used in the laboratory in the production of the sugar-snap cookie type is adjusted for the evaluation of wheat final flour use. On the basis of the functional properties, the flour of cultivates of wheat BR 23, BRS 120 and BRS 176 were recommended for the biscuit production.

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          Most cited references25

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          Regras para análise de sementes

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            User´s Guide: Statistics

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              Approved Methods

              (1984)
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Journal
                cta
                Food Science and Technology (Campinas)
                Food Sci. Technol (Campinas)
                Sociedade Brasileira de Ciência e Tecnologia de Alimentos (Campinas )
                1678-457X
                December 2003
                : 23
                : suppl
                : 91-97
                Affiliations
                [1 ] Universidade de Passo Fundo Brazil
                [2 ] Universidade de Passo Fundo Brazil
                Article
                S0101-20612003000400017
                10.1590/S0101-20612003000400017
                d4ec7d68-5d2d-4b66-9686-928bd1b44f2b

                http://creativecommons.org/licenses/by/4.0/

                History
                Product

                SciELO Brazil

                Self URI (journal page): http://www.scielo.br/scielo.php?script=sci_serial&pid=0101-2061&lng=en
                Categories
                FOOD SCIENCE & TECHNOLOGY

                Food science & Technology
                wheat,protein,hardness,rheology,cookie,trigo,proteínas,dureza,reologia,biscoito
                Food science & Technology
                wheat, protein, hardness, rheology, cookie, trigo, proteínas, dureza, reologia, biscoito

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