ABSTRACT
Realizou-se este estudo com o objetivo de estudar as características grau de extração, proteína bruta, número de queda, alveografia, farinografia, volume específico e escore de pontos dos pães obtidos de amostras de grãos de genótipos de trigo (Triticum aestivum L.) plantados no cerrado brasileiro. Amostras de grãos de trigo dos genótipos Embrapa 22, Embrapa 42, Önix, Taurum e Fundacep 27, plantados no cerrado brasileiro, safra 2003/2004 foram avaliadas em delineamento inteiramente casualizado, no laboratório de Cereais do Centro de Pesquisa em Alimentação da Universidade de Passo Fundo, sendo os resultados experimentais analisados pelo emprego da análise de variância (Anova) e nos modelos significativos as médias comparadas entre si pelo teste de Tukey a 5 por cento de probabilidade de erro. As cultivares de trigo foram classificadas com base na alveografia e número de queda em melhorador, pão e brando. Nos trigos classificados como melhoradores as propriedades funcionais dos pães foram inferiores, o que define a utilização destas farinhas para mesclas com trigos de menor força de glúten. No cerrado brasileiro é possível produzir trigo classe melhorador.
The aim of this study was to investigate the characteristics of flour extraction grade, protein content, falling number, alveography, farinography, specific volume and point score of bread made from samples of grain of wheat genotypes grown in the Brazilian Cerrado. Samples of wheat grains of genotypes Embrapa 22, Embrapa 42, Önix, Taurum and Fundacep 27, grown in the Brazilian Cerrado, 2003/2004 crop, were disposed in fully randomized design, in the Cereal Laboratory at the Centro de Pesquisa em Alimentação of the University of Passo Fundo. The results were analyzed by variance analysis and the means compared by Tukey's test at 5 percent error probability. The wheat cultivars were classified according to alveography and falling number in improved, bread and bland. In the wheat cultivars classified as improved the results of the bread's functional properties were lower, which defines the use of flour from improvement wheat for blending with wheat with smaller gluten power. It is possible to grow improved wheat in the Brazilian Cerrado.
ABSTRACT
The oat caryopsis (Avena sativa L.) milling products were chemically and nutritionallycharacterized to provide the needed information to Oat Improvement Program of Brazil, with respect the material recently launched in the marked. Oats kernels (cultivate UPF-16) were dehulled in impact milling machine. The dehulled grains were ground in a Brabender Quadrumat Senior mill and separeted in two fractions, coarse greater than 532 um and fine lesser than 532um. The oat caryopsis had 14.04g/100 g protein and 11.54.g/100 g dietary total fiber. The coarse fraction showed the highest crude protein content (16.75 g/100 g), dietary total fiber (16.62g/100 g), essential amino acid index (74.13 per cent) and the best aminoacids balance, while the fine fraction showed the highest amount of starch (66.00g/100 g), avaiable lysine (3.08g/16 g N) and digestibility in vitro (84.46 per cent). The fatty acids content of the oil of both fractions were similar, containing 79.14g/100 g of unsatureted and 20.86g/100 g of satureted fatty acids. Further, the chemical score of amino acid balance (61.64 per cent) and calculated coefficient of net protein utilization (58.78 per cent) were similar