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Advisor(s)
Abstract(s)
A dissertação tem como objetivo a investigação da viabilidade tecnológica de produção
de farinhas enriquecidas com gérmen de trigo, dando origem a uma formulação semelhante
à farinha T110, mais rica em nutrientes e menos refinada. Além disso, visa melhorar o
aproveitamento de um subproduto da moagem de trigo.
O trigo é um alimento fundamental na dieta humana, sendo uma fonte de vitaminas,
minerais e proteína, possuindo maior teor deste nutriente que outros cereais. O trigo é capaz
de suprir as necessidades diárias de niacina, tiamina, riboflavina e ferro.
O gérmen de trigo é uma fonte de nutrientes. Contém uma quantidade substancial de
proteína, lípidos, minerais, tocoferóis e vitaminas do complexo B. Além disso, estudos
epidemiológicos associam o consumo de trigo, à redução do risco de doenças crónicas, como
cancro, diabetes tipo 2 e doenças cardiovasculares, devido ao teor de fibra e fitoquímicos
presentes. Um estudo demonstrou também os benefícios do consumo de pão enriquecido
com gérmen de trigo na microbiota intestinal. No entanto, a maior parte do farelo e do gérmen
de trigo, não é aproveitada na indústria alimentar para consumo humano.
Os resultados indicam que a adição de gérmen a farinhas de trigo é viável, embora
apresente desafios tecnológicos. A adição de gérmen não causa deterioração significativa ao
longo de um prazo de validade de nove meses. No entanto, impacta negativamente a
estabilidade da massa, volume do pão e a formação de acrilamida durante o processo de
cozimento. A pesquisa sugere que um limite seguro para a incorporação de gérmen de trigo
é de 5%, com uma temperatura de cozimento não superior a 230ºC. Para obter vantagens
nutricionais significativas, seria necessário adicionar pelo menos 12% de gérmen, o que
impactaria negativamente o produto final. O tratamento térmico do gérmen pode ser uma
solução para mitigar esses problemas.
The dissertation's central objective is to investigate the technological feasibility of producing wheat flours enriched with wheat germ in different proportions, resulting in a formulation similar to T110 flour, which is richer in nutrients and less refined. Additionally, it aims to improve the utilization of a byproduct of wheat milling. Wheat is a fundamental component of the human diet, serving as a significant source of protein, vitamins, and minerals. Wheat can fulfill daily requirements for niacin, thiamine, riboflavin, and iron when consumed in recommended quantities. The significance of wheat as a protein source is emphasized, as it contains a higher protein content than other cereals such as sorghum, rice, and corn. Wheat germ is a nutrient-rich source containing a substantial amount of protein, lipids, minerals, tocopherols, and vitamins from the B complex. Moreover, epidemiological studies associate wheat consumption with a reduced risk of chronic diseases, including cancer, type 2 diabetes, and cardiovascular diseases, attributed to the fiber and phytochemical content in cereals. A study demonstrates the benefits of consuming wheat germ-enriched bread on intestinal microbiota. Nevertheless, most of the wheat bran and germ remains underutilized in the food industry for human consumption. The results indicate that adding wheat germ to wheat flours is feasible, albeit presenting technological challenges. The addition of wheat germ does not lead to significant deterioration over a nine-month shelf life. However, it negatively affects dough stability, bread volume, and acrylamide formation during the baking process. The research suggests a safe limit for wheat germ incorporation of 5%, with a baking temperature not exceeding 230°C. To achieve significant nutritional benefits, a minimum of 12% wheat germ would be required, impacting the final product negatively. Thermal treatment of wheat germ could be a solution to mitigate these issues.
The dissertation's central objective is to investigate the technological feasibility of producing wheat flours enriched with wheat germ in different proportions, resulting in a formulation similar to T110 flour, which is richer in nutrients and less refined. Additionally, it aims to improve the utilization of a byproduct of wheat milling. Wheat is a fundamental component of the human diet, serving as a significant source of protein, vitamins, and minerals. Wheat can fulfill daily requirements for niacin, thiamine, riboflavin, and iron when consumed in recommended quantities. The significance of wheat as a protein source is emphasized, as it contains a higher protein content than other cereals such as sorghum, rice, and corn. Wheat germ is a nutrient-rich source containing a substantial amount of protein, lipids, minerals, tocopherols, and vitamins from the B complex. Moreover, epidemiological studies associate wheat consumption with a reduced risk of chronic diseases, including cancer, type 2 diabetes, and cardiovascular diseases, attributed to the fiber and phytochemical content in cereals. A study demonstrates the benefits of consuming wheat germ-enriched bread on intestinal microbiota. Nevertheless, most of the wheat bran and germ remains underutilized in the food industry for human consumption. The results indicate that adding wheat germ to wheat flours is feasible, albeit presenting technological challenges. The addition of wheat germ does not lead to significant deterioration over a nine-month shelf life. However, it negatively affects dough stability, bread volume, and acrylamide formation during the baking process. The research suggests a safe limit for wheat germ incorporation of 5%, with a baking temperature not exceeding 230°C. To achieve significant nutritional benefits, a minimum of 12% wheat germ would be required, impacting the final product negatively. Thermal treatment of wheat germ could be a solution to mitigate these issues.
Description
Mestrado em Engenharia Alimentar. Universidade de Lisboa, Instituto Superior de Agronomia
Keywords
gérmen trigo saúde sustentabilidade desafios tecnológicos germ wheat health sustainability technological challenges
Pedagogical Context
Citation
Craveiro, R.M.S. Avaliação do desempenho tecnológico de misturas de farinhas de trigo. Lisboa: ISA-Universidade de Lisboa, 2023. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa