Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro

Detalhes bibliográficos
Autor(a) principal: Madeira, Raul Antônio Viana
Data de Publicação: 2015
Outros Autores: Fernandes, Anderson Felicori, Reis, Wagner Pereira, Carvalho, Carlos Wanderlei Piler de, Pereira, Joelma
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/38113
Resumo: Farmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum quality requirements that result in final products of superior quality. This study was conducted with the goals of performing the technological characterization of wheat flour five lineages developed for cultivation in the Cerrado Mineiro; compare the flours of these lineages with the wheat flour of two commercial wheat cultivars, and classify the wheat lineages according to current Brazilian legislation. A completely randomized design was conducted with seven treatments and three replicates. Moisture, protein and ashes content, and the rheological characteristics of the flours were determined. The EP066066 lineage as rated was basic wheat. The EP066055, EP064021, EP062043 and EP063065 were rated as bread wheat. Among the studied lineages, the wheat flour from the EP062043 stood from the others, presenting considerable gluten contents, good level of mixing tolerance, good stability and good gluten strength.
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spelling Technological characterization and classification of wheat lineages cultivated in the cerrado mineiroCaracterização tecnológica e classificação de linhagens de trigo cultivadas no cerrado mineiroWheat flourAlveographyFarinographyLegislationFarinha de trigoAlveografiaFarinografiaLegislaçãoFarmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum quality requirements that result in final products of superior quality. This study was conducted with the goals of performing the technological characterization of wheat flour five lineages developed for cultivation in the Cerrado Mineiro; compare the flours of these lineages with the wheat flour of two commercial wheat cultivars, and classify the wheat lineages according to current Brazilian legislation. A completely randomized design was conducted with seven treatments and three replicates. Moisture, protein and ashes content, and the rheological characteristics of the flours were determined. The EP066066 lineage as rated was basic wheat. The EP066055, EP064021, EP062043 and EP063065 were rated as bread wheat. Among the studied lineages, the wheat flour from the EP062043 stood from the others, presenting considerable gluten contents, good level of mixing tolerance, good stability and good gluten strength.Para alcançar melhor rentabilidade, o produtor necessita de cultivares de trigo de alta produtividade. Porém, só isso não é suficiente, pois, para atender aos moinhos, à indústria de alimentos e, mais especificamente, aos panificadores, as cultivares de trigo devem apresentar requisitos mínimos de qualidade, para resultar em produtos finais também de qualidade superior. Este trabalho foi conduzido com o objetivo de realizar a caracterização tecnológica da farinha de trigo de cinco linhagens de trigo desenvolvidas para o plantio no Cerrado Mineiro; comparar as farinhas dessas linhagens com a farinha de trigo de duas cultivares de trigo comerciais e a classificar as linhagens de trigo conforme a legislação brasileira vigente. Um delineamento, inteiramente casualizado, foi conduzido com sete tratamentos e três repetições. Foram determinados: a umidade, o conteúdo proteico e de cinzas e as características reológicas das farinhas. A linhagem EP066066 foi classificada como trigo básico. As linhagens EP066055, EP064021, EP062043 e EP063065 foram classificadas como trigo pão. Dentre as linhagens estudadas, a farinha de trigo da EP062043 se destacou das demais, apresentando consideráveis conteúdos de glúten, bom índice de tolerância à mistura, boa estabilidade e boa força de glúten.Universidade Federal de Lavras2019-12-11T18:54:08Z2019-12-11T18:54:08Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMADEIRA, R. A. V. et al. Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro. Ciência e Agrotecnologia, Lavras, v. 39, n. 3, p. 283-290, May/June 2015.http://repositorio.ufla.br/jspui/handle/1/38113Ciência e Agrotecnologiareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMadeira, Raul Antônio VianaFernandes, Anderson FelicoriReis, Wagner PereiraCarvalho, Carlos Wanderlei Piler dePereira, Joelmaeng2019-12-11T19:47:57Zoai:localhost:1/38113Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-12-11T19:47:57Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
Caracterização tecnológica e classificação de linhagens de trigo cultivadas no cerrado mineiro
title Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
spellingShingle Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
Madeira, Raul Antônio Viana
Wheat flour
Alveography
Farinography
Legislation
Farinha de trigo
Alveografia
Farinografia
Legislação
title_short Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
title_full Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
title_fullStr Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
title_full_unstemmed Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
title_sort Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro
author Madeira, Raul Antônio Viana
author_facet Madeira, Raul Antônio Viana
Fernandes, Anderson Felicori
Reis, Wagner Pereira
Carvalho, Carlos Wanderlei Piler de
Pereira, Joelma
author_role author
author2 Fernandes, Anderson Felicori
Reis, Wagner Pereira
Carvalho, Carlos Wanderlei Piler de
Pereira, Joelma
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Madeira, Raul Antônio Viana
Fernandes, Anderson Felicori
Reis, Wagner Pereira
Carvalho, Carlos Wanderlei Piler de
Pereira, Joelma
dc.subject.por.fl_str_mv Wheat flour
Alveography
Farinography
Legislation
Farinha de trigo
Alveografia
Farinografia
Legislação
topic Wheat flour
Alveography
Farinography
Legislation
Farinha de trigo
Alveografia
Farinografia
Legislação
description Farmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum quality requirements that result in final products of superior quality. This study was conducted with the goals of performing the technological characterization of wheat flour five lineages developed for cultivation in the Cerrado Mineiro; compare the flours of these lineages with the wheat flour of two commercial wheat cultivars, and classify the wheat lineages according to current Brazilian legislation. A completely randomized design was conducted with seven treatments and three replicates. Moisture, protein and ashes content, and the rheological characteristics of the flours were determined. The EP066066 lineage as rated was basic wheat. The EP066055, EP064021, EP062043 and EP063065 were rated as bread wheat. Among the studied lineages, the wheat flour from the EP062043 stood from the others, presenting considerable gluten contents, good level of mixing tolerance, good stability and good gluten strength.
publishDate 2015
dc.date.none.fl_str_mv 2015
2019-12-11T18:54:08Z
2019-12-11T18:54:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv MADEIRA, R. A. V. et al. Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro. Ciência e Agrotecnologia, Lavras, v. 39, n. 3, p. 283-290, May/June 2015.
http://repositorio.ufla.br/jspui/handle/1/38113
identifier_str_mv MADEIRA, R. A. V. et al. Technological characterization and classification of wheat lineages cultivated in the cerrado mineiro. Ciência e Agrotecnologia, Lavras, v. 39, n. 3, p. 283-290, May/June 2015.
url http://repositorio.ufla.br/jspui/handle/1/38113
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Lavras
publisher.none.fl_str_mv Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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