Do Grão ao Pão - EP2 - Beneficiamento e armazenagem do trigo

In this episode of "Do Grão ao Pão," the focus is on the processes involved in the handling, processing, and storage of Wheat at Biorgânica, a facility that collaborates with over 150 small organic Wheat producers in the western region of Paraná, Brazil. The video highlights the importance of these processes in ensuring the quality of Flour used for Bread-making.

Scientific Concepts and Discoveries:

• Organic Wheat Production: The demand for organic Wheat has increased, necessitating sourcing from neighboring countries like Argentina and Paraguay.
• Grain Processing Steps:
  • Receiving: Wheat is received from farmers during harvest.
  • Cleaning: The grain must be cleaned of impurities such as stones and twigs.
  • Drying: Excess humidity (above 13%) must be removed quickly to prevent fermentation and deterioration.
  • Storing: Proper storage is crucial to maintain quality and prevent the development of toxins.
• Impact of Weather on Wheat Quality: The quality of Wheat can be affected by weather conditions, such as excessive rain during harvest, which can reduce gluten strength.
• Importance of Diverse Wheat Sources: Using Wheat from various regions helps achieve a more consistent quality in Flour.

Methodology:

• Grain Processing:
  • Receive Wheat from farmers.
  • Clean the grain using specialized equipment.
  • Dry the grain to reduce humidity.
  • Store the grain properly to maintain quality.

Researchers or Sources Featured:

• Mauro Heer, partner at Biorgânica
• Biorgânica facility and its team
• Various small organic Wheat producers from Paraná, Argentina, and Paraguay