Estudo da qualidade do trigo e da farinha de trigo destinada a panificação em um moinho no sul do Brasil

Abstract

Production and quality are increasingly moving together in all sectors of the food industry. In the production of wheat flour, specific technological characteristics need to be observed so that the final production has an assertive use as to the purpose of use. Therefore, the objective of this work was to evaluate the quality of wheat bread, processed in a mill in southern Brazil. The data were collected in the mill's database, from the 2014 to 2018 harvests, totaling 5 years, classified as wheat bread. The samples underwent physico-chemical and rheological analyzes, evaluating moisture and pH of the grain and moisture, gluten, number of drops and alveography of the flour. The data were analyzed statistically by descriptive analysis, principal component analysis, cluster analysis, ANOVA and Tukey test. The average for the grain moisture found was 12.77%, and for the PH, the average was 78kg / hl, thus classifying the samples as Type 1, as recommended by current legislation. The analysis by ACP identified that gluten and number of falls were the least representative variables, and the alveography variables of W, P, L and P / L were the ones that showed the most variability, and that these changes were not explained by the location of origin or harvest, even so, all were within the recommended, or ideal for destining the flour for baking. Therefore, it is believed that this work contributed to find where the divergences between the variables that determined the quality of wheat flour were.