Influence of Altitude on the indirect Analysis of α-amylase Content on Wheat Flours

Luiz Cláudio Garcia, Felipe Augusto Rogrigues Vaurof, Alisson Fogaça, Pedro Henrique Weirich Neto, Carlos Hugo Rocha, Jaime Alberti Gomes, Ivo Mottin Demiate, Polyana Elvira Tobias Pinto Christmann, Janaine Ritter, Sérgio Roberto Piaskowski, Evandra F

falling number, food analysis, food composition, flours, wheat classes.

The objective of this study was to verify the influence of altitude on the indirect analysis of α-amylase content on wheat flours. The experimental designused was completely randomized, with eight treatments and three repetitions. The treatments consisted of the analysis of the falling number from flours of four wheat classes (basic, domestic, bread and improver) on the elevations zero, 412, 540, 761, 934, 975, 1,040 and 1,095 meters. After the trial results, under the correction of the averages above 600 meters of elevation, it was verified that there was a significant difference between the results of distinct altitudes, for the four wheat classes. When a polynomial regression is applied, for the values without correction, it was obtained that aquadratic regression equation correlates the falling number values with altitude; however, the coefficient of determination was very low, highlighting the major influence of the different equipments that were used to measure the falling number instead of the different altitudes.

10.22161/ijaers.5.11.13