Avaliação da qualidade industrial de trigo nacional (BRS 264) proveniente de região não convencional

Abstract

In its daily routine, modern society uses a wide range of flour-based foods, which are considered essential for a balanced diet. In the production of wheat flour, specific technological characteristics need to be observed in order for the final product to be used assertively for its intended purpose. The aim of this study was to promote a discussion on the evaluation of the physico-chemical, chemical and rheological qualities of a wheat from an atypical national region, in addition to preparing culinary preparations, enabling its application in the bakery products industry, and to understand how gastronomy professionals perceive this challenge and analyze the physical and sensory characteristics of the final product. The flour and its respective formulations will be characterized in terms of their chemical and nutritional characteristics (centesimal composition, carbohydrates, total dietary fibre - TDF, soluble fibre - SDF, insoluble fibre - IDF, gluten, falling number, color, starch, water and oil absorption capacity) and rheological characteristics (farinography, alveography and extensography). The moisture content (10.37%) of the flour is within the standards allowed by legislation. The percentages of index gluten (94.5%) and wet gluten (27.7%) indicate that the sample has a high capacity for retaining carbon dioxide, which allows the dough to expand. In terms of alveography, the sample is classified as strong and good for bakery products. Wheat flour grown in the northeast of Brazil has a rich rheological potential and can be used in the development of new bakery foods, becoming a promising investment opportunity for the milling industries.