Avaliação do comportamento tecnologico de farinha de triticale em mistura com farinha de trigo para a produção de pães

AUTOR(ES)

Jose Gilberto Jardine

DATA DE PUBLICAÇÃO

1981

RESUMO

Flour blends of wheat and triticale in the proportion of 90:10, 80:20 and 70:30, respectively, were evaluated for chemical quality. Triticale flour had similar composition to the wheat flour. The three flour blends had the same initial pasting temperature (68°C), wich was lower than the wheat flour initial pasting temperature (70°C). As the level of triticale flour in the mixture increased, temperature of maximum viscosity, pasting range and peak viscosity decreased. Water absorption of the flour blends were simmilar to that of the wheat flour. Dough stability, valorimeter value and departure time, decreased as triticale flour increased in the mixture, while mixing tolerance index and twenty minute drop increased. The resistance to extension, maximum resistance to extension, extensibility and dough strengh decreased as the proportion of the triticale flour increased in the mixture, while proportional number increased the resistance to extension, maximum resistance to extension, dough strengh and proportional number increased with longer fermentation, while extensibility decreased. Rheological properties of the doughs indicated that to produce breads from the flour blends it was necessary to shorten mixing and fermentation time. Loaves made with the 90:10 and 80:20 flour blends were considered very good and simmilar to the wheat flour control bread. Loaves made with 70:30 flour blend were good. Volume and specific volume of breads made with the flour blends were higher than the volume and specific volume of the bread baked with wheat flour.

ASSUNTO(S)

farinhas pão trigo triticale

Documentos Relacionados

• Faça pães internacionais com farinha de trigo nacional.
• Faça pães internacionais com farinha de trigo nacional.
• Avaliação do desempenho tecnológico de misturas de farinhas de triticale e trigo em produtos de panificação.
• Proposta de uma política de governo para o trigo, o milho, o sorgo e o triticale: aspectos de substituição de importações e substituição de parte da farinha de trigo na produção de pães, massas e biscoitos.
• Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães