Trigo: avaliação tecnológica de novas linhagens

Technological evaluation of new lines of wheat

dc.creatorCamargo, Celina Raquel de Oliveira
dc.creatorCamargo, Carlos Eduardo de Oliveira
dc.date1987-01-01
dc.date2014-07-15T20:43:07Z
dc.date2015-11-26T11:53:55Z
dc.date2014-07-15T20:43:07Z
dc.date2015-11-26T11:53:55Z
dc.date.accessioned2018-03-28T20:57:04Z
dc.date.available2018-03-28T20:57:04Z
dc.identifierBragantia. Instituto Agronômico de Campinas, v. 46, n. 2, p. 169-181, 1987.
dc.identifier0006-8705
dc.identifierS0006-87051987000200002
dc.identifier10.1590/S0006-87051987000200002
dc.identifierhttp://dx.doi.org/10.1590/S0006-87051987000200002
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87051987000200002
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/12555
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/12555
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1237898
dc.descriptionThe new wheat lines IAC-22, IAC-31, IAC-37, IAC-41, IAC-46, IAC-57 and IAC-60, obtained from the Wheat Breeding Program of the Instituto Agronômico of the State of São Paulo, Brazil, were submitted to technological tests to evaluate the flour quality. Samples of wheat from the United States and of the wheat cultivars Alondra-S-46 and IAC-18 were used as controls. The wheat flours were submitted to chemical tests to determine the protein, lipid, ash, fiber and carbohidrate composition and to rheologic tests using a farinograph, an extensigraph and a viscoamilograph. The final quality of the wheat flour was evaluated through the bread test. The imported wheat, Alondra-S-46 and IAC-60 showed mill yields slightly superior to the other samples studied. The highest protein levels were found in the lines IAC-22, IAC-37 and IAC-41. These were superior to the levels found for the imported wheat sample, 'Alondra-S-46' and 'IAC-18'. All wheat flours exhibited maximum viscosity above 1,000 Amylograph Unities, indicating absence of the alfa amylase enzyme. The imported wheat and the lines IAC-31 and IAC-41 showed farinographic characteristics typical of medium to strong flour, while 'IAC-18' and IAC-60 of medium to weak flour. The extensigraphs showed that IAC-41, IAC-31, IAC-57 and IAC-46 presented gluten with adequate viscoelasticity characteristics for bread production. The bread tests allowed to conclude that IAC-41 and IAC-31 gave a very good quality bread, similar to the imported wheat; IAC-57, IAC-37 and IAC-60 yielded a good quality bread, similar to the 'Alondra-S-46'; and IAC-46 and IAC-22 gave a regular quality bread, similar to the 'IAC-18'.
dc.descriptionAvaliou-se a qualidade tecnológica das linhagens de trigo IAC-22, IAC-31, IAC-37, IAC-41, IAC-46, IAC-57 e IAC-60, obtidas pelo programa de melhoramento do Instituto Agronômico, tomando como controle uma amostra de trigo norte-americano e amostras dos cultivares Alondra-S-46 e IAC-18, comerciais no Estado de São Paulo. Os maiores teores de proteína foram encontrados no 'IAC-22' e nas linhagens IAC-37 e IAC-41, superiores àqueles das farinhas de trigo importado, Alondra-S-46 e IAC-18. Todas as farinhas de trigo apresentaram viscosidade máxima superior a 1.000 unidades amilográficas, indicando a ausência da enzima alfa-amilase. As farinhas de trigo importado e das linhagens IAC-31, IAC-41 e IAC-57 apresentaram características farinográficas típicas de farinha de força média a forte e IAC-18 e IAC-60, de farinha média a fraca. Os extensigramas mostraram que as linhagens IAC-41, IAC-31, IAC-57 e IAC-46 apresentaram glúten com características viscoelásticas adequadas para a produção de pão. Pelo teste de panificação, concluiu-se que as linhagens IAC-31 e IAC-41 produziram pão de qualidade muito boa, semelhante à da farinha de trigo importado; IAC-57, IAC-37 e IAC-60, pão de qualidade boa e similar à do 'Alondra-S-46'; as linhagens IAC-46 e IAC-22 tiveram o pior comportamento em relação à qualidade de pão, regular, semelhante à do 'IAC-18'.
dc.description169
dc.description181
dc.languagept
dc.publisherInstituto Agronômico de Campinas
dc.relationBragantia
dc.rightsaberto
dc.sourceSciELO
dc.subjecttrigo
dc.subjectcultivares
dc.subjectnovas linhagens
dc.subjecttestes químicos
dc.subjectreológicos
dc.subjectdepanificação
dc.subjectproteína
dc.subjectteores
dc.subjectviscosidade máxima
dc.subjectcaracterísticas farinográficas
dc.subjectwheat lines and cultivars
dc.subjectchemical tests
dc.subjecttechnological quality
dc.subjectrheologic tests
dc.subjectbread tests
dc.subjectprotein level
dc.subjectmaximum viscosity
dc.subjectfarinograph characteristics
dc.titleTrigo: avaliação tecnológica de novas linhagens
dc.titleTechnological evaluation of new lines of wheat
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución