Estudo da qualidade tecnológica do grão e da farinha de trigo nacional e importados destinados à panificação com ênfase nas análises físico-químicas e reológicas

Abstract

Wheat (Triticum aestivum L.) is the second most produced cereal in the world, just behind corn, and plays a fundamental role in the diet of most countries, being consumed in the form of cakes, breads, cookies and pasta. The grain impacts the quality of flours, being influenced by a series of factors, such as the type of variety, genetic modifications and climate and soil conditions. However, Brazilian wheat production, located mainly in Paraná and Rio Grande do Sul, does not meet national demand, making imports necessary. This need is accentuated in the Northeast region of the country, which is far from the main cultivation areas. Thus, the present study aimed to evaluate the quality of national wheat and wheat imported from Argentina, Russia and Uruguay, taking into account the physical chemical and rheological aspects, seeking to classify them according to Brazilian legislation. The grains were collected in the storage silos during their reception at a milling industry located in Fortaleza. The samples were sent to the quality control laboratory. The parameters evaluated in the grains were moisture, slump index, wet gluten and hectoliter weight, following the methodology of the American Association of Cereal Chemists. In the flours obtained from the milling of the grains, the moisture, slump index, wet gluten, color, damaged starch, alveography and farinography were analyzed. The data were subjected to statistical analysis, using ANOVA and the Tukey test at a 5% significance level. The results of the analyses indicated that all grains complied with Normative Instruction SARC No. 7, of August 15, 2001 and, according to Normative Instruction No. 38 of November 30, 2010, most grains can be classified as Type 1, with the exception of Russian wheat, classified as Type 2. Regarding the flours, all are in compliance with Normative Instruction No. 8 of June 2, 2005 regarding maximum moisture content. According to Normative Instruction No. 38 of November 30, 2010, flours could be classified as “improvers”. However, for use, only Russian flour was categorized as “domestic” and the others as “bread”.