TECHNOLOGICAL CHARACTERIZATION AND CLASSIFICATION OF WHEAT LINEAGES CULTIVATED IN THE CERRADO MINEIRO

Ciência e Agrotecnologia

Raul Antônio Viana Madeira¹  Anderson Felicori Fernandes¹  Wagner Pereira Reis¹  Carlos Wanderlei Piler De Carvalho¹  Joelma Pereira¹ 

关键词: Wheat flour;    quality;    alveography;    farinography;    legislation;    Farinha de trigo;    qualidade;    alveografia;    farinografia;    legislação;   

DOI  :  10.1590/S1413-70542015000300010

来源: SciELO

【 摘 要 】

Farmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum quality requirements that result in final products of superior quality. This study was conducted with the goals of performing the technological characterization of wheat flour five lineages developed for cultivation in the Cerrado Mineiro; compare the flours of these lineages with the wheat flour of two commercial wheat cultivars, and classify the wheat lineages according to current Brazilian legislation. A completely randomized design was conducted with seven treatments and three replicates. Moisture, protein and ashes content, and the rheological characteristics of the flours were determined. The EP066066 lineage as rated was basic wheat. The EP066055, EP064021, EP062043 and EP063065 were rated as bread wheat. Among the studied lineages, the wheat flour from the EP062043 stood from the others, presenting considerable gluten contents, good level of mixing tolerance, good stability and good gluten strength.

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