Estudo da formação de massa elaborada com farinha de trigo de grão inteiro micronizada e enzima xilanase

Abstract

Whole grain wheat flour has been gaining ground in the elaboration of products due to the nutritional and commercial value added to foods. Despite the benefits, whole grain wheat flour has its functionality impaired by the interaction between the components of the flour in the dough formation. The fibers tend to have more pronounced effects during dough formation, altering the gluten network and the rheological properties. These effects are altered when the particle size of the flour is varied. The present work aimed to study the changes in the dough produced with whole-grain wheat flour added with xylanase enzyme, as well as the effects caused by the components present in the flour obtained by grinding the whole grain in a micronization mill. To achieve this, the work was carried out in three stages. The first step involved the characterization of whole grain wheat flour. In the second stage, the dough properties were studied using an experimental design in a central rotational compound design, in which the variables particle size and xylanase enzyme concentration were combined. The third step involved the study of the particle size ratio and xylanase enzyme concentration in the determination of phenolic compounds and the release of free sulfhydryl groups in the flour and in the dough. The significance of the data was performed by the Tukey test at 95% confidence interval and by the use of the response surface methodology. The results of the physicochemical characterization of the samples indicated that the industrial grinding for the production of micronized flour maintained the quality characteristics. In the paste properties and determination of gluten, the occurrence of the interactions between the components of the flour, in which the fibers had a more evident effect on the smaller particle sizes, can be evidenced. In the study of dough properties, the particle size of the flour influenced more sharply than the xylanase enzyme concentration. For the particle sizes of the finer and coarse flour samples, there was a loss of quality in the dough when compared to the average sample, resulting in lower loaves volumes in the evaluation of the technological quality of the flour. The average flour sample in combination with enzyme concentration of 6.0 g/100 kg was the one with the best dough formation characteristics. The influence of the study variables on the determination of phenolic compounds and free sulfhydryl groups presented the smaller particle sizes as favorable for the greater release of phenolic compounds in the dough, as well as the greater release of free sulfhydryl groups. The enzyme exerted greater influence in the higher concentrations for these analyses. This study presented an alternative to improve the technological characteristics of whole grain wheat flour for the elaboration of food products, concluding that the components of the flour presented more accentuated changes in the dough formation when larger and smaller particle sizes that do not favor dough formation are used, furthermore, the performance of the xylanase enzyme shows unexpected behavior with the variation of the flour particle size.