Resumen de Calidad de harina y masa de trigo harinero de temporal
Víctor Morales, Eliel Martínez Cruz, Dulce Santiago, Gilberto Fajardo
In 2012, Mexico imported 4.1 million tons of milling wheat. An alternative to diminish the importation is producer of wheat rain fall conditions. The objective of this research was to evaluate the quality of flour and dough of bread wheat rainfall conditions, for wish to used 20 wheat varieties that were planted in two locations in the state of Mexico. The results indicatedsignificant differences between locations and genotype. The location of Santa Lucia present 12.2% of protein contained, 60.4 ml of sedimentation volume, strong dough (W>300x10-4J) and extensible (PL = 0.9), whereas Juchitepecindicated8.8 % protein contained, 42.7 ml sedimentation volume, were medium strong (W=205x10-4J ) and dough tenacious (PL = 2.1). An other hand, the varieties Bárcenas S2002, Salamanca S75, Maya S2007, Urbina S2007 and Cortázar S94 showed<10.5% proteincontained, <46 ml sedimentation volume, <200x10-4J strength dough, so these varieties are recommended in the preparation of cookies and tortillas. While that the varieties Monarca F2007, NorteñaF2007, Triunfo F2004 and Tlaxcala F2000indicated >10.6 % protein contained, >59 ml sedimentation volume, W>300x10-4J strong dough, are suitable for use in the baking industry.
