The objective of this research was to study the damage starch of wheat flour which occurred in the milling process and its effect in the production of sugar-snap cookie type. Samples of the wheat by cultivars BR 23, BRS Angico and Rubi, with different hardness were milled in a roller-mill through a passage for the break system; a break and three reductions in the 16% of moisture, a break and three reductions in the 12% of moisture. In this treatment, the milling was complemented using a ball-mill. The flours were analyzed with respect to physical, chemistry, rheology and functional characteristics, using a 3 x 3 factorial design totalizing nine treatments. The results were analyzed using an analysis of variance and the averages of the significant models were compared by the Tukey test at 5% of probability. The results of break yield, protein, damaged starch, work input (W x 10-4J) and relation extensibility/tenacity (P/L) indicate that the flour by cultivar BRS Angico presented better characteristics for the produce of cookies, followed by BR 23 and Ruby. The damaged starch produced during the milling of the wheat influenced the functional properties of cookies showing better results than those obtained using one passage by the break system.
Triticum aestivum; milling; flour; alpha-amylase
