Influence of wheat conditioning duration on the technological qualities of flour

• Autor(a) principal: Yamaguchi, Margarida Masami
• Data de Publicação: 2021
• Outros Autores: Souza, Daiana de Fatima Militao de, Carvalho, Paulo Tarso de, Serafim, Rodolfo Ângelo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11230
• topic: Milling; Falling number; Rheology; Triticum aestivum.; Molienda; Número de caída; Reología; Triticum aestivum.; Moagem; Número de queda; Reologia; Triticum aestivum.

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.