Influence of wheat conditioning duration on the technological qualities of flour

Authors

DOI:

https://doi.org/10.33448/rsd-v10i1.11230

Keywords:

Milling; Falling number; Rheology; Triticum aestivum.

Abstract

Wheat is amongst the most consumed cereals in the world. Triticum aestivum is the most produced and consumed species of wheat in the form of refined flours, a result of grinding and sifting the grain. To obtain a lighter form of flour with fewer bran flakes, water is added to the wheat grains. The added water conditions the wheat grains by adjusting humidity, thus making the endosperm more friable and the bran more malleable. This study aimed to analyze the influence of the duration of wheat conditioning on the resulting flour’s technological characteristics, using time periods of 13, 15, 17, 19, and 21 hours. The extraction rates, color, ash, humidity, gluten, falling number, and alveography of each flour sample were analyzed. The acquired results exhibit an insignificant difference (p ≤ 0.05) in flours with different conditioning times for gluten, falling number, color (L*), ash content, and humidity. However, there was a significant difference (p ≤0.05) in extraction rate, gluten strength (W), as well as in tenacity and the extensibility ratio (P/L). Thus, 17 hours was discovered as the best conditioning durations, although a 13-hour conditioning could be used by companies who believe that the benefits outweigh the costs.

Author Biographies

Daiana de Fatima Militao de Souza, Moinho de Trigo J.Macedo

Quality control department

Paulo Tarso de Carvalho, Universidade Tecnológica Federal do Paraná

Academic Department of Food Science

References

Abedi, E., & Pourmohammadi, K. (2020). Chemical modifications and their effects on gluten proteins: an extensive review. Food chemistry. https://doi.org/10.1016/j.foodchem.2020.128398

Abitrigo. História do trigo – Trigo no Brasil. (2020). http://www.abitigo. com.br/conhecimento-trigo.php.

Ahmed, I., Ahmed, A., Mujtaba, A., Tariq, S., Naseem, K., & Mehmood, T. (2014). Optimization of tempering conditions of bread wheat grown in barani area of Punjab. Life Sciences Leaflet, 49, 131-144.

American Association of Cereal Chemists (AACC). (2000). Approved methods. (10a ed.) Saint Paul: AACC International, Inc.

Cazetta, D. A., Fornasieri Filho, D., Arf, O., & Germani, R. (2008). Qualidade industrial de cultivares de trigo e triticale submetidos à adubação nitrogenada no sistema de plantio direto. Bragantia, 67 (3), 741-750. https://doi.org/10.1590/S0006-87052008000300024

Chen, Y. X., Guo, X. N., Xing, J. J., & Zhu, K. X. (2020). Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour. Food Chemistry, 323, 1-9. https://doi.org/10.1016/j.foodchem.2020.126842

Companhia Nacional de Abastecimento (CONAB). (2020) Acompanhamento da Safra brasileira de Grãos, Brasília, 6, safra 2019/2020. https://portaldeinformacoes.conab.gov.br/safra-estimativa-de-evolucao-graos.html

El-Porai, E. S., Salama, A. E., Sharaf, A. M., & Hegazy, A. I. (2013). Effect of different milling processes on Egyptian wheat flour properties and pan bread quality. Annals of Agricultural Sciences, 58, 51-59. https://doi.org/10.1016/j.aoas.2013.01.008

Kweon, M., Martin, R., & Souza, E. (2009). Effect of Tempering Conditions on Milling Performance and Flour Functionality. Cereal Chemistry, 86 (1), 12-17. https://doi.org/10.1094/CCHEM-86-1-0012.

Ministério da Agricultura Pecuária e Abastecimento. Instrução Normativa nº 08, de 02 de junho de 2005. Regulamento Técnico de Identidade e Qualidade para a Classificação da Farinha de Trigo. Diário Oficial [da] Republica Federativa do Brasil, Brasília, DF, 105- E, 91, 03 jun. Seção 1. http://sistemasweb.agricultura.gov.br/sislegis/action/detalhaAto.do?method=visualizarAtoPortalMapa&chave=803790937

Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 7, de 15 de agosto de 2001. Norma de identidade e qualidade do trigo. Diário Oficial [da] República Federativa do Brasil, Brasília, DF,160-E, 33-35, 21 ago. Seção 1.

Ministério da Agricultura, Pecuária e Abastecimento. Regras para Análise de Sementes. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Brasília, DF: Mapa/ACS, 395p. https://www.gov.br/agricultura/pt-br/assuntos/insumos-agropecuarios/arquivos-publicacoes-insumos/2946_regras_analise__sementes.pdf

Nuttall, J. G., O'leary, G. J., Panozzo, J. F., Walker, C. K., Barlow, K. M., & Fitzgerald, G. J. (2017). Models of grain quality in wheat: a review. Field Crops Research, 202, 136-145. https://doi.org/10.1016/j.fcr.2015.12.011

Rad, M. R. N., Jaafar, H. Z. E., Moghaddam, H. A., Poodineh, O., & Moayedi, H. (2010). Relation between physiological and some agronomic characteristics in selected genotypes of wheat in drought stress condition. Journal of Food, Agriculture & Environment, 8, 891-893. https://doi.org/10.1234/4.2010.3427

Scheuer, P. M., Francisco, A., Miranda, M. Z., & Limberger, V. M. (2011). Review trigo: características e utilização na panificação. Revista Brasileira de Produtos Agroindustriais, 13(2), 213-224. http://www.deag.ufcg.edu.br/rbpa/rev132/Art13211.pdf

Silva, A. F. V., Laurintino, T. K. S., Gomes, L.D. B. C., Lima, R. D., & Ribeiro, D. S. (2015). Análise de diferentes marcas de farinhas de trigo: Teor de acidez, cor e cinzas. Revista Brasileira de Agrotecnologia, 5 (1), 18-22. https://www.gvaa.com.br/revista/index.php/REBAGRO/article/view/3855/18-22

United States Department of Agriculture (USDA). Production, Supply and Distribuition. Washington, DC: USDA, 2020. https://apps.fas.usda.gov/psdonline/app/index.html#/ app/about.

Upadhyay, R., Ghosal, D., & Mehra, A. (2012) Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109 (1), 104-113. https://doi.org/10.1016/j.jfoodeng.2011.09.028

Vázquez, D., Berger, A. G., Cuniberti, M., Bainotti, C., Miranda, M. Z., Scheeren, P. L., Jobet, C., Zúñiga, J., Cabrera, G., Verges, R., & Peña, R. J. (2012). Influence of cultivar and environment on quality of Latin American wheats. Journal of Cereal Science, 56, 196-203. https://doi.org/10.1016/j.jcs.2012.03.004

Vengaiah, P. C., Raigar, R. K., Srivastav, P. P., & Majumdar, G. C. (2012). Hydration characteristics of wheat grain. Agricultural Engineering International: CIGR Journal, 14 (1), 116-119. ISSN: 1682-1130. https://cigrjournal.org/index.php/Ejounral/index

Warechowska, M., Markowska, A., Warechowski, J., Miś, A., & Nawrocka, A. (2016). Effect of tempering moisture of wheat on griding energy, middlings and flour size distribution, and gluten and dough mixing properties. Journal of Cereal Science, 69, 306-312. https://doi.org/10.1016/j.jcs.2016.04.007

Downloads

Published

07/01/2021

How to Cite

YAMAGUCHI, M. M.; SOUZA, D. de F. M. de .; CARVALHO, P. T. de .; SERAFIM, R. Ângelo. Influence of wheat conditioning duration on the technological qualities of flour. Research, Society and Development, [S. l.], v. 10, n. 1, p. e20110111230, 2021. DOI: 10.33448/rsd-v10i1.11230. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/11230. Acesso em: 14 nov. 2024.

Issue

Section

Agrarian and Biological Sciences