EFFECT OF DRYING TEMPERATURE BY FLUIDIZED BED ON THE PHYSICOCHEMICAL AND BREADMAKING PROPERTIES OF TWO WHEAT VARIETIES

Abstract

The effect of drying temperature by fluidized bed on the quality characteristics of two wheat varieties, Oasis F89 and Salamanca S75, was evaluated. Batches of 1 kilogram of each variety at 18 % of moisture content, were dried at 40, 60, 80 and 100ºC in a fluidized bed. The drying process was carried our during 1 h at 0.008 kg H₂0 kg^-1 air, and 1.52 m s^-1 surface velocity. After drying was completed, the wheat batches had humidities between 9 and 13 %, depending on the drying temperature. The flour obtained was analyzed for protein, ashes and gluten content. Other tests carried out were farinograms, extensograms and loaf volume. Increasing the drying temperature produced a significant decrease (P≤0.05) in all studied characteristics, with the exception of the increases registered in loaf volume (4%) and development optimum time (10 %) at 40 and 80ºC, respectively. The effect of drying temperature was mainly on gluten content for both varieties. This, in turn, affected the flour physicochemical properties, in a lesser extent in the cultivar Oasis F89 than in Salamanca S75.