Data/hora: 05/06/2024 09:47:31

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil	
Autores: 	Pirozi,Mônica R.; Germani,Rogério.	
Data: 	1998-06-01	
Ano: 	1998	
Palavras-chave: 	Farinha de trigo; Qualidade tecnológica; Armazenamento; Maturação.	
Resumo: 	The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Português	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000100015	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89131998000100015	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.41 n.1 1998	
Fonte: 	info:eu-repo/semantics/openAccess