Qualidade da farinha de trigo durante o seu prazo de validade
The study aimed to investigate the quality of wheat flour during the period of its validity, verifying the possibility to increase its shelf life from 90 to 120 days, by evaluating the contents of moisture, color, falling number, alveograph, farinograph and in gluten. The samples were provided by th...
| Principais autores: | Tomachevski, Danieli, Heik, Karina, Grzybowski, Michel |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/25550 |
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| Resumo: |
The study aimed to investigate the quality of wheat flour during the period of its validity, verifying the possibility to increase its shelf life from 90 to 120 days, by evaluating the contents of moisture, color, falling number, alveograph, farinograph and in gluten. The samples were provided by the storage sector of the Mill Cidade Bella, located in Ponta Grossa, Parana, where we made use of flour type 1, type 2 and type 2 protease, and stored them in airconditioned laboratory, packed in plastic bags properly identified. These analyses were performed at 0, 15, 30, 45, 60, 75 and 90 maturationdays. The Analyses of gluten content and farinograph were performed only at the beginning of the study. With the increase of ripening wheat flour showed better rheological property taking into account the strength of the flour by altering the alveography during the first day, and then followed by a fall. The other analyses did not have significant changes from the point of the milling industry. |
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