NDLI: Efeito do período de maturação de grãos nas propriedades físicas e reológicas de trigo

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Efeito do período de maturação de grãos nas propriedades físicas e reológicas de trigo

Content Provider	Semantic Scholar
Author	Gutkoski, Luiz Carlos Durigon, Angelise Mazzutti, Simone Silva, Amilton Cesar Telo Da Elias, Moacir Cardoso
Copyright Year	2008
Abstract	The aim of this study was to investigate the effect of the maturation period of grains on the physical and rheological properties of wheat flour analyzed by determining the hectoliter weight, weight of thousand grains, experimental milling, proteins, ashes, moisture, color, falling number, alveography, farinography, and damaged starch. Samples of genotypes BRS 179, Rubi, Fundacep 30, Fundacep 51, and 2006/2007 crop, were stored in Kraft paper bags with 10 kg of wheat, at environment temperature of 22 oC and air humidity between 65-75%. Each treatment consisted of one genotype and the measurements were made at zero, 15, 30, 60, and 90 days of maturation. The experiment was carried out in fully randomized factorial design at 4 x 5. The results were analyzed by variance analysis (Anova) and the means compared by Tukey's test at 5% probability. With the increase in the maturation period of wheat, the flour presented the best physical and rheological properties assessed by the changes of the falling number, color, alveography, and farinography. The results of the enzymatic activity, luminosity, yellow intensity, and general gluten strength were effective in the evaluation of physical and rheological properties while the assessments of damaged starch and stability were not appropriate indicators. The wheat should not be sold after harvest, since its commercial classification improvement indicates a maturation period of 60 days. The genotypes of wheat BRS 179 and Fundacep 51 genotypes changed from bland to bread and from Rubi bread to improved indicating higher technological and commercial value with the increase in the maturation period of the wheat grains.
Starting Page	888
Ending Page	894
Page Count	7
File Format	PDF HTM / HTML
DOI	10.1590/S0101-20612008000400019
Volume Number	28
Alternate Webpage(s)	http://www.scielo.br/pdf/cta/v28n4/a19v28n4.pdf
Alternate Webpage(s)	https://www.redalyc.org/pdf/3959/395940089019.pdf
Alternate Webpage(s)	https://www.agrolink.com.br/downloads/104854.pdf
Alternate Webpage(s)	https://doi.org/10.1590/S0101-20612008000400019
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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