Resumo

DE LA HORRA, A.E. et al. Wheat flours quality indicators: industrial quality index and its relation with predictive tests. Agriscientia [online]. 2012, vol.29, n.2, pp.81-89. ISSN 1668-298X.

The aim of the present study was to analyze and evaluate the ability of different parameters to predict wheat flours quality, considering the existing relationships between them and the industrial quality index (IQI). Seven wheat flour samples provided by CEI Barrow were used. Parameters related to wheat grain, milling quality and flour composition were established. Dough behavior (farinograph and alveograph tests) and bread quality were determined. The IQI for each sample was calculated and its relationship with predictive and quality tests was evaluated. The IQI showed significant and positive associations with glutenin macropolymer content, alveographic extensibility and dough development time. The relationships found may represent an advance for the evaluation of flour suitability to elaborate diverse baking products; as they are simple tests and no high tech equipment or large amounts of sample are required.

Palavras-chave : Bread quality; Quality predictors; Industrial quality index.