Implantação de controle de qualidade da farinha de trigo tipo 1 utilizada na produção de lanches congelados

Abstract

Wheat flour is a commodity that covers the Brazilian and world economic markets in large proportions. In the food industry focused on frozen snacks, it represents one of the main ingredients, and quality control based on the requirements recommended by legislation is of utmost importance. Quality control of raw materials is essential in the food sector and aims to maintain the quality standard of products. The objective of this study was to implement quality control analyses of type 1 wheat flour used in the processing of frozen snacks. The aim was to analyze the moist gluten content through the adaptation of the official method 38-10.01 and analysis of physicochemical characteristics by the Pekar method. The specifications of moisture content, ash content, falling number, flour strength (W), tenacity/extensibility (P/L) and water absorption were also evaluated through comparison of the laboratory report and the supplier's technical data sheet. The data obtained in the analyses were within the specifications and the results and discussions showed that simple analyses, with adaptations, are also effective and applicable in the food industry.