Estudo do processo de secagem de bagaço de malte para produção de farinha e utilização na panificação

Abstract

Aiming to harness the nutritional potential of malt bagasse, this work had as objectives: kinetic study of malt bagasse drying, evaluation of drying isotherms, chemical and technological analysis of wheat flour mixtures, integral and integrated malt bagasse, evaluation of breads. The drying kinetics was performed at 50, 70 and 90 ° C, with mass variation in the pieces of 40, 80 and 120g, in a forced air circulation oven, constant mass and experimental results used for mathematical models. best fit to display the data. Flour mixtures were defined from Fall Number (NQ), refined wheat flour and malt pomace flour (90:10; 80:20, 70:30 and 60:40 m / m). The three flour formulations evaluated were: refined wheat flour with whole wheat flour and malt bagasse flour (FTIBM), refined wheat flour with malt bagasse flour (FTBM), and whole wheat flour with bagasse flour. malt (FIBM) and whole wheat flour (FI) were analyzed for ash content, dietary fiber, moisture, water activity, paste properties, texture profile of gels, drop number, alveography, and color. The type breads were analyzed and their physical parameters analyzed: baking yields, expansion index, volume and specific volume determination, crust and crumb color and technological score. In drying kinetics, the Midilli mathematical model was the best fit to the data, and the drying coefficient tended to increase with increasing temperature and reduction of bagasse mass. The mathematical models of desorption isotherms fit the experimental data on drying at 50 oC. The preliminary analysis of the NQ determined the use of 20% malt pomace flour in the flour mixtures. The moisture content of the flours ranged from 11.89 to 14.21% and the water activity was 0.645 for FI and 0.606 for FTIBM, the decrease of these two parameters was caused by the addition of malt pomace flour. The dietary fiber content was higher in the FIBM sample (19.45%) and lower in the FTBM (7.29%), because wheat flour is refined, thus containing lower dietary fiber content. The coloring and the addition of malt pomace flour caused the lightness of the mixtures to diminish, making them darker. Regarding the property of the paste, the values decreased with the addition of malt pomace flour. Regarding alveography analysis, the values of gluten strength, tenacity and extensibility decreased, but the tenacity / extensibility values are within the established breading range. In breads with addition of malt pomace flour, a reduction in yield, specific volume and expansion index was observed. The addition of breaded malt meal resulted in an acceptable bakery product according to the technological score analysis and the nutritional input derived from the dietary fiber content of the malt meal.