Propiedades fisicoquímicas de harinas de trigo y avena de alta calidad panadera

ASTIZ VALENTINA; SALINAS MARIA VICTORIA; MARIA CECILIA PUPPO

Revista de la Facultad de Agronomía Facultad de Ciencias Agrarias y Forestales

Universidad Nacional de La Plata

Año: 2023

0041-8676

Bread is a massive consumption food that can be nutritionally improved by adding different ingredients. Oat flour (Avena sativa L.) in combination with bread wheat (Triticum aestivum L.) flour of good industrial quality, bakery products with acceptable characteristics for the consumer, and nutritional improvements could be obtained. The objective of this work was to analyze the characteristics of flours from different varieties of wheat and oats to be used in baking. Three varieties of bread wheat and nine varieties of oats were used, these cultivars were provided by the INTA- Barrow Experimental Field. Different industrial quality tests of grains and flours and a nutritional/chemical characterization were made. Finally, its useful life was evaluated. The grain quality of bread wheat showed that the three materials had a good performance. Within the characteristics of industrial quality, B. Meteoro was the best. It was possible to adjust a protocol for the heat treatment of the oat grains and the determination of the lipase activity of the samples. The oat varieties showed higher protein, ash, fiber, and lipid contents and were similar to those observed in the literature. In all the varieties, higher values of b-glucans were found. The analysis of the shelf life of flours during 10 months of storage did not change according to the indicators used and the limits defined by the Alimentarius Codex.