Characterization of Brazilian wheat cultivars for specific technological applications

Food Science and Technology (Campinas)

Patrícia Matos Scheuer²  Alicia De Francisco²  Martha Zavariz De Miranda¹  Paulo José Ogliari²  Gisele Torres¹  Valéria Limberger²  Flávio Martins Montenegro¹  Cristiane Rodrigues Ruffi¹  Sílvia Biondi¹ 

[1] ,Federal University of Santa CatarinaFlorianópolis SC ,Brazil

关键词: wheat;    composition;    rheology;    baking;    trigo;    composição;    reologia;    panificação;   

DOI  :  10.1590/S0101-20612011000300041

来源: SciELO

【 摘 要 】

Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number, rapid visco amylography, and glutomatic and glutork equipment. Baking tests and scanning electron microscopy were also performed. The data were subjected to analysis of variance and principal component analysis. BRS Timbauva and BRS Guamirim presented results that did not allow for specific technological application. On the other hand, BRS Louro presented suitable characteristics for the elaboration of products with low dough strength such as cakes, pies and biscuits, while BRS Pardela seemed suitable for bread and pasta products.

【 授权许可】

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