Avaliação da qualidade tecnológica e industrial de cultivares comerciais de trigo na região sul de Minas Gerais

Abstract

Wheat is among the most consumed cereals in the world; therefore, it plays a great role in human nutrition. Its main form of utilization is through flour, obtained through grinding. Hence, studies that enable the use of flours with high breadmaking quality are extremely important to direct the industry in productions that reflect in higher quality products. The objective of this study is to assess the technological and industrial quality of eight wheat cultivars, planted in two cities in the south of Minas Gerais. The following commercial wheat cultivars were evaluated: TBIO SINTONIA, TBIO DUQUE, TBIO ATON, ORS 1403, ORS DESTAK, BRS 394, BRS 404 e BRS 264, cultivated in the cities of Boa Esperança–MG and Cambuquira–MG. Initially, wheat grains were evaluated for their physicochemical aspects. Then, the grains were milled and the flour was extracted,which were evaluatedbased on physicochemical and rheologicalcharacteristics, with subsequent application in the formulation of French breads. The results of a wheat grain characterization analysis indicated that the evaluated cultivars presented good physicochemical characteristics, especially regarding the hardness index and grain protein content. The milled flour presented overall excellent quality, especially regarding to the gluten content and rheological characteristics, standing out as a strong flour, presenting high coloring, something constantly sought after by the milling industry. However, its extraction percentage was low. The elaboration of French bread, and its evaluation, confirmed the aforementioned results, as the majority of the obtained products presented good volume and good acceptability of its sensorial characteristics. The results highlighted the influence of the different cultivation sites. On the other hand, there were few significant differences between the different cultivars in relation to the evaluated parameters, being unlikely to finish the process with low quality in any of them. Finally, it is concluded that the eight cultivars have potential for the milling industry for application in bakery products.