Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil

Detalhes bibliográficos
Autor(a) principal: Pirozi,Mônica R.
Data de Publicação: 1998
Outros Autores: Germani,Rogério
Tipo de documento: Artigo
Idioma: por
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000100015
Resumo: The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.
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spelling Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasilfarinha de trigoqualidade tecnológicaarmazenamentomaturaçãoThe aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.Instituto de Tecnologia do Paraná - Tecpar1998-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000100015Brazilian Archives of Biology and Technology v.41 n.1 1998reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89131998000100015info:eu-repo/semantics/openAccessPirozi,Mônica R.Germani,Rogériopor2011-09-21T00:00:00Zoai:scielo:S1516-89131998000100015Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-09-21T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
title Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
spellingShingle Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
Pirozi,Mônica R.
farinha de trigo
qualidade tecnológica
armazenamento
maturação
title_short Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
title_full Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
title_fullStr Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
title_full_unstemmed Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
title_sort Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil
author Pirozi,Mônica R.
author_facet Pirozi,Mônica R.
Germani,Rogério
author_role author
author2 Germani,Rogério
author2_role author
dc.contributor.author.fl_str_mv Pirozi,Mônica R.
Germani,Rogério
dc.subject.por.fl_str_mv farinha de trigo
qualidade tecnológica
armazenamento
maturação
topic farinha de trigo
qualidade tecnológica
armazenamento
maturação
description The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.
publishDate 1998
dc.date.none.fl_str_mv 1998-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000100015
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000100015
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S1516-89131998000100015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.41 n.1 1998
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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