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| 3. |  | BEZERRA, C. M. P.; ALVES, T. de O.; TATSCH, P. O.; MIRANDA, M. Z. de; TAKEITI, C. Y.; FERREIRA, M. S. L. Pasting, thermal and physiochemical properties of wheat starch from the "Brazilian Cerrado" Wheat. In: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 4., 2019, Rio de Janeiro. Sustentabilidade e inovação na ciência dos alimentos: impactos na bioeconomia: caderno de resumos. Rio de Janeiro: UNIRIO, 2019. p. 14. SIAN. 17 e 18 de junho de 2019. R004.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | BEZERRA, C. M. P.; ALVES, T. de O.; TATSCH, P. O.; MIRANDA, M. Z. de; TAKEITI, C. Y.; FERREIRA, M. S. L. Pasting, thermal and physiochemical properties of wheat starch from the "Brazilian Cerrado" Wheat. In: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 4., 2019, Rio de Janeiro. Sustentabilidade e inovação na ciência dos alimentos: impactos na bioeconomia: caderno de resumos. Rio de Janeiro: UNIRIO, 2019. p. 14. R004.| Biblioteca(s): Embrapa Trigo. |
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| 5. | | OLIVEIRA, M. E. A. S.; ALVES, T. DE O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. Journal of Food Processing and Preservation, v. 46, n. 2, e16228, p. 1-17, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
16/12/2021 |
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Data da última atualização: |
03/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
OLIVEIRA, M. E. A. S.; ALVES, T. DE O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. |
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Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIRIO; THAIS DE OLIVEIRA ALVES, UNIRIO; LUIZ CARLOS GUTKOSKI, UNIRIO; MARTHA ZAVARIZ DE MIRANDA, CNPT; MARIANA SIMÕES LARRAZ FERREIRA, UNIRIO; CRISTINA YOSHIE TAKEITI, CTAA. |
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Título: |
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 46, n. 2, e16228, p. 1-17, 2021. |
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DOI: |
https://doi.org/10.1111/jfpp.16228 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil?water? nutrient? plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten 11%?14%) and damaged starch (4.5%) for bakery products development. MenosBrazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consume... Mostrar Tudo |
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Palavras-Chave: |
Grain; Wheat flour quality. |
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Thesagro: |
Amido; Farinha de Trigo; Grão; Produto de Origem Vegetal; Tecnologia de Alimento; Trigo. |
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Thesaurus NAL: |
Flour; Food processing quality; Grain foods; Starch; Vegetable products; Wheat. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03164nam a2200349 a 4500
001 2137986
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008 2021 bl uuuu u0uu1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.16228$2DOI
100 1 $aOLIVEIRA, M. E. A. S.
245 $aBrazilian Cerrado wheat$bTechnological quality of genotypes grown in tropical locations.
260 $aJournal of Food Processing and Preservation, v. 46, n. 2, e16228, p. 1-17$c2021
520 $aBrazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil?water? nutrient? plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten 11%?14%) and damaged starch (4.5%) for bakery products development.
650 $aFlour
650 $aFood processing quality
650 $aGrain foods
650 $aStarch
650 $aVegetable products
650 $aWheat
650 $aAmido
650 $aFarinha de Trigo
650 $aGrão
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
650 $aTrigo
653 $aGrain
653 $aWheat flour quality
700 1 $aALVES, T. DE O.
700 1 $aGUTKOSKI, L. C.
700 1 $aMIRANDA, M. Z. de
700 1 $aFERREIRA, M. S. L.
700 1 $aTAKEITI, C. Y.
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