Controle da qualidade de farinhas de trigo do tipo 1 comercializadas na região centro ocidental do estado do Rio Grande do Sul

Abstract

Wheat is the third most produced cereal in the world, having a significant importance in the agricultural economy. The main derived from wheat flour, raw material processing raw food, and this can change on its nutritional quality and technology in various stages of processing and/or transportation. The purpose of this study was to evaluate the quality of 3 trademarks of wheat flour of the type 1 and observe the suitability with the parameters required by Brazilian law. The samples were subjected to tests of moisture, Colorimetry, gluten content and farinograph. Moisture test, all wheat flours are analyzed according to the Normative nº 8, June 3, 2005. In regards to color, only the mark B presented colored samples intended for line of biscuits crackers diverging commercial lettering. The gluten content, flours did not show changes. In farinograph, some samples showed inappropriate values for the bakery line because, it has been observed values less than 55% from water absorption capacity. In our study, we observed that the majority of wheat flours are analyzed according to the established by the legislation, and only in farinograph some analyzis inappropriate values for the bakery line.