Qualidade de farinhas de trigo obtidas em moinho industrial e experimental

Abstract

Wheat is one of the noblest food items and currently accounts for about 30% of global grain production. The type of mill exerts a great influence on the quality of the flour obtained. The present work had as objective to evaluate the quality of wheat flour obtained in an industrial mill. Wheat grains, samples of common flour and special flour were collected at the industrial mill three times a day for three days and then taken to the laboratory for analysis. After obtaining the flours of the industrial and experimental grinding, comparative analyzes of color and gluten of the special flour and common flour were carried out. As the same analyzes were also carried out using the special and common flour mixture of the experimental and industrial grinding, always using as a basis of humidity 14%, then make the whole flour and carry out the same analyzes. In the study, significant differences in color and gluten results were observed. However, in the fractions of special flour the values were very close between the different grindings, thus not presenting significant difference in the value of gluten.