Caracterización de flujos de harina de trigo (Triticum aestivum) de cada pasaje de molienda en Molinos e Industrias Quito Cía. Ltda.

Abstract

The objective of this study was to evaluate the physicochemical: moisture, ash, damaged starch, granulometry and farinographic characteristics (water absorption, stability, development time and grade of decay or mixing tolerance index (MTI) of wheat flour (Triticum aestivum) from each grinding passage of "Molinos e Industrias Quito Cía. Ltda." in order to determine the influence of each stage of grinding and screening on the quality of the final flour. Furthermore, it was established quality specifications of wheat flour for baking under appropriate statistical models. The physicochemical and farinographic characteristics were represented as graphic of moisture, ash and damaged starch determined by the provenance of the grinding passages, either from the crushing or reduction stage, where the passages H and E from the last smooth ones affect in lower proportion to the quality of the final flour. On the other hand, it was determined that the factors influencing the farinographic tests are damaged starch, grinding process strength, type of wheat (soft and hard) and protein content in wheat flour. Finally, with the application of control graphs and the process capacity index it was determined that it is stable and potentially capable, in addition, the specifications of the physicochemical and farinographic characteristics of the baking flour comply with the INEN 616 and CODEX 152 Standards.