Propriedades físico-químicas e reológicas de pré mistura para panificação durante o período de armazenamento

Abstract

Wheat is the most consumed cereal in the world and with it, a series of products such as pasta, cakes, cookies and breads are made. Actually, the modernization of the bakery involves new technologies implementation, including the use of premixes that ensures greater agility and standardization. Such products are made up of flour and additives and are waiting that they presentes quality stability during storage. This work aimed to determine and quantify changes in the properties of the baking premix during storage. Samples of the premixed mixture were distributed in 15 individual packages containing 3 kg and stored under conventional flour storage for a period of 150 days. Flour quality was evaluated by measuring humidity, absorption, falling number, dry gluten, particle size, color and analysis of farinography and alveography. The results showed that there were changes in humidity (gains and losses) during 150 days. The color parameters (L *, a * and b *) and dry gluten did not vary. Falling number increases over 150 days. Some parameters of farinography (absorption, development time and stability) and alveography (W and P / L) were also increase during storage. Granulometry analysis showed tha after 120 days, this parameter enhanced. After evaluating the results and confronting the current legislation, it can be seen that the samples presented quality standards for the use of bakery products throughout the study period. A valid time extension option can be studied with the manufacturer.