EFFECT OF WHEAT MILLING PROCESSES ON THE TECHNOLOGICAL QUALITY OF WHOLE-GRAIN PASTAS

Brazilian whole-grain pastas (WGPs) present lower technological quality when compared to those made with Triticum durum semolina, and the lack of granulometry standards for T. aestivum whole-grain flours (WF) is one of the main causes. This study produced and evaluated WGPs made with WF produced by different milling methods. A control of refined flour (F0) and three WF were produced: by reconstitution of fractions from roller mill (F1); by direct milling in a knife mill and in a roller mill breaking system (F2); and, by direct milling in a knife mill and roller mill breaking and reduction system (F3). The granulometry and fineness modulus of the flours were evaluated. Four fusilli-type dry pastas were made with 100% of flours F0, F1, F2 and F3, corresponding to M0, M1, M2, and M3, respectively. The technological quality of pastas (optimal cooking time, firmness, color before and after cooking, water absorption and loss of solids) were analyzed. Data were evaluated by variance analysis (ANOVA) and Tukey's test (p<0.05). The fineness modulus of the WFs (F1, F2, and F3) did not differed significantly (2.36±0.05 to 2.58±0.11), but the granulometry differed between the direct milling and roller milling. The WGPs (M1, M2 and M3) differed from the control (M0) and had a higher optimal cooking time (540 sec.) and a darker, reddish and less yellow color. The M1 presented a higher loss of solids (10.05±0.90%), differing from M2 (5.62±0.80%) and M3 (4.70±0.39%). Thus, the reconstituted flour (F1) may not be suitable for WGP production. The present study showed that different milling methods affect the granulometry of the WF and consequently the technological characteristics of the WGPs, and the direct milling can be an alternative to reduce the loss of solids of these pastas.