Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/14021 |
Resumo: | Production and quality are increasingly going together in all sectors of the food industry. In the production of wheat flour, specific technological characteristics need to be observed so that the final production has an assertive use. Therefore, the objective of this work, was to evaluate the quality of the wheat bread, benefited in a mill in the South of Brazil. The data were collected in the mill's database from the 2014 to 2018 harvests, totaling 5 years, classified as bread wheat. The samples underwent physical-chemical and rheological analysis, evaluating grain moisture and pH, gluten, number of fall and alveography of the flour. The data were statistically analyzed by descriptive analysis, principal component analysis (PCA), group analysis, ANOVA and Tukey test. The average for grain moisture was 12.77%, and for pH, the average was 78kg/hl, thus classifying the samples as Type 1, as recommended by current legislation. The analysis by PCA, identified that gluten and number of drops, were the least representative variables, and the variables of the alveography of W, P, L and P/L were the most variable, and that these changes were not explained by the place of origin or crop, even so, all were within the recommended, or ideal for flour for baking. These variables may be indicative for the industry to work more assertively in the production of flour for their final customers. |
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Study of the quality of wheat and flour destined for baking in a mill in the south of BrazilEstudio de la calidad del trigo y la harina destinados a la elaboración de pan en un molino del sur del BrasilEstudo da qualidade do trigo e da farinha de trigo destinada a panificação em um moinho no sul do BrasilPCAGlutenNumero decrecienteVariablesIndústria.PCAGlútenNúmero de quedaVariáveisIndústria.PCAGlutenFalling numberVariablesIndustry.Production and quality are increasingly going together in all sectors of the food industry. In the production of wheat flour, specific technological characteristics need to be observed so that the final production has an assertive use. Therefore, the objective of this work, was to evaluate the quality of the wheat bread, benefited in a mill in the South of Brazil. The data were collected in the mill's database from the 2014 to 2018 harvests, totaling 5 years, classified as bread wheat. The samples underwent physical-chemical and rheological analysis, evaluating grain moisture and pH, gluten, number of fall and alveography of the flour. The data were statistically analyzed by descriptive analysis, principal component analysis (PCA), group analysis, ANOVA and Tukey test. The average for grain moisture was 12.77%, and for pH, the average was 78kg/hl, thus classifying the samples as Type 1, as recommended by current legislation. The analysis by PCA, identified that gluten and number of drops, were the least representative variables, and the variables of the alveography of W, P, L and P/L were the most variable, and that these changes were not explained by the place of origin or crop, even so, all were within the recommended, or ideal for flour for baking. These variables may be indicative for the industry to work more assertively in the production of flour for their final customers.La producción y la calidad se mueven cada vez más juntas en todos los sectores de la industria alimentaria. En la producción de harina de trigo es necesario observar características tecnológicas específicas para que la producción final tenga un uso asertivo. Por lo tanto, el objetivo de este trabajo, era evaluar la calidad del pan de trigo, beneficiado en un molino en el sur de Brasil. Los datos se recogieron en la base de datos del molino de las cosechas de 2014 a 2018, por un total de 5 años, clasificados como trigo panificable. Las muestras se sometieron a análisis físico-químicos y reológicos, evaluando la humedad y el pH del grano, el gluten, el número de caídas y la alveografía de la harina. Los datos fueron analizados estadísticamente por análisis descriptivo, análisis de componentes principales (ACP), análisis de grupo, ANOVA y la prueba de Tukey. La media para la humedad del grano fue de 12,77%, y para el pH, la media fue de 78kg/hl, clasificando así las muestras como de Tipo 1, tal y como recomienda la legislación vigente. El análisis realizado por PCA, identificó que el gluten y el número de gotas, eran las variables menos representativas, y las variables de la alveografía de W, P, L y P/L eran las que presentaban mayor variabilidad, y que estos cambios no se explicaban por el lugar de origen o el cultivo, aún así, todas estaban dentro de lo recomendado, o ideal para destinar la harina para panificación. Estas variables pueden ser indicativas para que la industria trabaje más asertivamente en la producción de harina para sus clientes finales.Produção e qualidade estão cada vez mais andando juntas em todos os setores da indústria alimentícia. Na produção de farinha de trigo, características tecnológicas específicas precisam ser observadas para que a produção final tenha um uso assertivo quanto a finalidade de uso. Por isso, o objetivo deste trabalho, foi avaliar a qualidade do trigo pão, beneficiado em um moinho no Sul do Brasil. Os dados foram coletados no banco de dados do moinho, das safras de 2014 a 2018, totalizando 5 anos, classificados como trigo pão. As amostras passaram por análises físico-químicas e reológicas, avaliando umidade e peso hectolitro (PH) do grão e umidade, glúten, número de queda e alveografia da farinha. Os dados foram analisados estatisticamente por análise descritiva, análise de componentes principais (ACP), análise de agrupamento, ANOVA e teste de Tukey. A média para a umidade dos grãos encontrada foi de 12,77%, e para o PH, a média foi de 78kg/hl, classificando assim as amostras como Tipo 1, conforme preconizado pela legislação vigente. A análise por PCA, identificou que glúten e número de queda, foram as variáveis menos representativas, e as variáveis da alveografia de W, P, L e P/L foram as que mais apresentaram variabilidade, e que estas alterações não foram explicadas pelo local de origem ou safra, mesmo assim, todas ficaram dentro do recomendado, ou ideal para destinar farinha para a panificação. Demonstrando que a farinha brasileira tem qualidade e que este trabalho pode auxiliar a indústria para trabalhar mais assertivamente na produção de farinha para seus clientes finais.Research, Society and Development2021-04-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1402110.33448/rsd-v10i4.14021Research, Society and Development; Vol. 10 No. 4; e20710414021Research, Society and Development; Vol. 10 Núm. 4; e20710414021Research, Society and Development; v. 10 n. 4; e207104140212525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/14021/12594Copyright (c) 2021 Ângela Broca; Larissa Canhadas Bertan; Cátia Tavares dos Passos Franciscohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBroca, ÂngelaBertan, Larissa CanhadasFrancisco, Cátia Tavares dos Passos 2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/14021Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:14.488979Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil Estudio de la calidad del trigo y la harina destinados a la elaboración de pan en un molino del sur del Brasil Estudo da qualidade do trigo e da farinha de trigo destinada a panificação em um moinho no sul do Brasil |
title |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil |
spellingShingle |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil Broca, Ângela PCA Gluten Numero decreciente Variables Indústria. PCA Glúten Número de queda Variáveis Indústria. PCA Gluten Falling number Variables Industry. |
title_short |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil |
title_full |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil |
title_fullStr |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil |
title_full_unstemmed |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil |
title_sort |
Study of the quality of wheat and flour destined for baking in a mill in the south of Brazil |
author |
Broca, Ângela |
author_facet |
Broca, Ângela Bertan, Larissa Canhadas Francisco, Cátia Tavares dos Passos |
author_role |
author |
author2 |
Bertan, Larissa Canhadas Francisco, Cátia Tavares dos Passos |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Broca, Ângela Bertan, Larissa Canhadas Francisco, Cátia Tavares dos Passos |
dc.subject.por.fl_str_mv |
PCA Gluten Numero decreciente Variables Indústria. PCA Glúten Número de queda Variáveis Indústria. PCA Gluten Falling number Variables Industry. |
topic |
PCA Gluten Numero decreciente Variables Indústria. PCA Glúten Número de queda Variáveis Indústria. PCA Gluten Falling number Variables Industry. |
description |
Production and quality are increasingly going together in all sectors of the food industry. In the production of wheat flour, specific technological characteristics need to be observed so that the final production has an assertive use. Therefore, the objective of this work, was to evaluate the quality of the wheat bread, benefited in a mill in the South of Brazil. The data were collected in the mill's database from the 2014 to 2018 harvests, totaling 5 years, classified as bread wheat. The samples underwent physical-chemical and rheological analysis, evaluating grain moisture and pH, gluten, number of fall and alveography of the flour. The data were statistically analyzed by descriptive analysis, principal component analysis (PCA), group analysis, ANOVA and Tukey test. The average for grain moisture was 12.77%, and for pH, the average was 78kg/hl, thus classifying the samples as Type 1, as recommended by current legislation. The analysis by PCA, identified that gluten and number of drops, were the least representative variables, and the variables of the alveography of W, P, L and P/L were the most variable, and that these changes were not explained by the place of origin or crop, even so, all were within the recommended, or ideal for flour for baking. These variables may be indicative for the industry to work more assertively in the production of flour for their final customers. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14021 10.33448/rsd-v10i4.14021 |
url |
https://rsdjournal.org/index.php/rsd/article/view/14021 |
identifier_str_mv |
10.33448/rsd-v10i4.14021 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14021/12594 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Ângela Broca; Larissa Canhadas Bertan; Cátia Tavares dos Passos Francisco https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Ângela Broca; Larissa Canhadas Bertan; Cátia Tavares dos Passos Francisco https://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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e20710414021 Research, Society and Development; Vol. 10 Núm. 4; e20710414021 Research, Society and Development; v. 10 n. 4; e20710414021 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052747669831680 |