Qualidade tecnológica de farinhas suplementadas com glúten vital e aplicadas a panificação

Abstract

Thevital gluten is obtained by the extraction of wheat flour, it is very important for the baking industry and mills, being used mainly for the fortification of weak flours for the production of breads, especially breads rich in fibers, through the supplementation of gliadins and glutenins to wheat flour. Whole wheat bread is defined as a prepared product, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and vitamins. This work aimed at developing wholemeal bread with the addition of vitalgluten in order to improve the technological quality of supplemented flours. The whole wheat flour was characterized with respect to moisture, color, alveography, ash and falling number, showing average results of 1.08% of ash, 11.8% of moisture, and 348.75 ± 6.28 of falling number. On average, the loaves showed a reddish brown color. The best result of specific volume was obtained in the concentration of 10.0%, and for the firmness parameter the best performance was in the concetration of 5.0%. It is concluded as the best concetration a of 5.0% of vital gluten.