DETERMINATION OF THE MOISTURE CONTENT IN SAMPLES OF WHEAT
DOI:
https://doi.org/10.25194/rebrasf.v11i1.1617Keywords:
Nutrition Sciences; Flour; Nutrition; Food Technology; MoistureAbstract
Introduction: Wheat flour (Triticum spp.) is an ancient input and is found until today on the consumer's table, whether western or eastern. Therefore, it is important to ensure the quality and food safety to the various consumers of this raw material. In view of this, this study analyzed the moisture content in wheat flours by the gravimetric method of moisture determination using heat. Methodology: Quantitative study that consisted in collecting samples of wheat flour of 7 brands commercialized in markets of the Recôncavo Baiano region. The result was obtained by the difference between wet and dry samples. The analyses were performed in triplicate. Results: The analyses performed on the wheat flours found the following moisture contents in the Confiare (13.76%), Brandini (13.39%), Finna (13.18%), Primor (13.12%), Sarandi (12.98%), Dona Benta (12.96%) and Rosa Branca (12.85%) brands. Conclusion: According to the Technical Regulation of Identity and Quality of Wheat Flour, made by the Ministry of Agriculture, Livestock and Supply, the maximum moisture content in wheat flour is 15%. There is no legislation that defines the minimum moisture content for this food. Therefore, as the analyzed brands obtained moisture contents between 12.85-13.76%, there is no infraction in these products, being suitable for consumption, because they are within the established limits.
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