Potencial do trigo biofortificado com enxofre e nitrogênio

• Ano de defesa: 2019
• Autor(a) principal: Mendes, Jéssica Fernandes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Lavras; Programa de Pós-graduação em Ciência dos Alimentos; UFLA; brasil; Departamento de Ciência dos Alimentos
• Palavras-chave em Português: Cereal; Semolina; Glúten; Aminoácidos sulfurados; Segurança alimentar; Gluten; Sulphated amino acids; Food security; Valor Nutritivo de Alimentos
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/33618

The objective of this work was to verify whether the nutrients sulfur and nitrogen applied in the process of agronomic biofortification in wheat contribute to greater formation of proteins and sulphated amino acids, thus increasing the strength of the flour semolina wheat and its ability to form gluten. The chemical, rheological and enzymatic analyses of the semolina wheat flours were performed and subjected to analysis of variance (ANAVA). In relation to the color, there was no difference between the samples that were clear, according to the consumer preference. The mean protein values were adequate for both treatments that did not vary statistically (p  0.05), with an average content of 11,33g 100g-1. The wet and dry gluten also did not present significant differences (P  0.05), among the samples, with the average results of 27,71g 100g-1 for the wet gluten and 10,69g 100g-1 for the dry gluten, indicating that the flours are bakery. The control sample showed a higher quantity of sulfurate amino acids compared to the biofortified sample. In the alveography The samples also had differences in relation to the force items (W) that ranged from 315,82 to the flour control to 365,85 J for the biofortified semolina wheat flour and the tenacity/extensibility ratio (P/L) was 2,46 for the flour control and 1,82 for the biofortified semolina wheat flour, indicating that the control flour is more elastic than the biofortified semolina wheat flour. These values indicate that semolina flours can be used in the production of food pastes. Among the quality characteristics measured by means of farinography, the requirements of fall time (TQ) and value of the valuemeter (VV) were lower for the biofortified sample, this indicates that this weakens faster during the mixing process. The enzymatic activity of the semolina flours showed differences among themselves, the obtained result favored the attributes of volume, firm core and the general aspects of the breads. The semolina wheat flours are classified into wheat impromator, being able for the manufacture of pasta, biscuit type crackers and industrial breads. Although wheat was classified as a enhancer, with the treatment it was not possible to verify whether there was an increase in protein content and sulfurate amino acids. thus, it is necessary to perform new studies with appropriate dosages, to verify if the biofortification alters the amount of proteins, as well as of the sulfurate amino acids.