Palavras-chave
Capacidade de retenção de solventes
Avaliação sensorial
Textura.
Como Citar
Resumo
Triticale (x Triticosecale Wittmack) é um cereal com potencial uso industrial, desenvolvido como alternativa ao trigo. Apesar de combinar o rendimento e qualidade do trigo com a adaptabilidade ambiental e resistência às doenças do centeio, a baixa qualidade de glúten da farinha limita seu uso na indústria alimentícia. Nesse contexto, o presente estudo teve como objetivo avaliar a influência do conteúdo de glúten na qualidade de biscoitos confeccionados com farinha de triticale. Devido ao baixo teor de glúten (TLD 1202, não detectado e BRS Minotauro 11,35%), as farinhas de triticale tiveram tempo de desenvolvimento reduzido (0,50 para TLD 1202 e BRS Minotauro 1,10 minutos), baixa estabilidade da massa (0,40 para TLD 1202 e BRS Minotauro 3,00 minutos) e capacidade reduzida de retenção de ácido láctico (64,14% para TLD 1202 e 78,20% para BRS Minoauro). Contudo, essas farinhas influenciaram positivamente a largura, fator de expansão e textura instrumental dos biscoitos produzidos. Com índices de aceitação acima de 81%, biscoitos com farinha de triticale superaram os biscoitos elaborados com farinha de trigo em todos os atributos sensoriais avaliados. As farinhas de triticale mostraram propriedades adequadas para fabricar de biscoitos de alta qualidade, mantendo as características do produto, independentemente do conteúdo de glúten.
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