Revisão bibliográfica do controle de qualidade aplicado à farinha de trigo

Abstract

Wheat flour has varied applications, it can be used as raw material for breads, cakes, pasta and cookies, products that have totally different characteristics and, therefore, need a typified raw material for their elaboration. Thus, a quality control in the production of flour is necessary to verify if the characteristics of the wheat and the flour from it are suitable for the desired purposes. The present work used the bibliographic research as a method of data collection to assimilate more clearly the analyzes usually carried out in a quality control laboratory in a wheat mill and aims to disseminate this knowledge, taking into account that the analyzes laboratory tests in this sector are quite specific and will hardly be seen in advance during graduation. These analyzes are divided into wheat grain quality analysis: hectoliter weight, grain moisture and impurity analysis and wheat flour industrial quality analysis: moisture content, color analysis, gluten analysis, falling number, ash, farinography, extensography and alveography.