Problems of uncertainty in the design of equipment, the availability of equipment, the changes in the environment and in future changes which have been extensively investigated in order to determine the chances of success in environmental, technological and economic matters. This research considers the uncertainty of the operational parameters in the quality of the final product, as an element in the process design, this approach is not an usual activity. Some previous studies on the production of sugarcane syrup were related to sensory attributes (viscosity, flavor and presence of crystals) with operational parameters (pH and ° Brix). It was generated the pH and ° Brix using different probability distributions and the results were plotted by control charts. It was determined the influence of the uncertainty of the ° Brix in the sensorial acceptance of the final product. The uncertainty was calculated according to the GUM methodology.

Proteins are not only sources of amino acids, but because of their polymeric nature, their presence directly influences the rheological characteristics of the food, which makes it more acceptable to the consumer. A protein can have a high nutritional quality and yet not possess functional properties suitable for incorporation in a particular food system or process. The functionality of proteins is therefore of great technological importance, and there is a great interest to gain insight into the mechanisms involved in the functionality itself, in order to be able to modify them and extend their range of applicability. Several physical chemical analyzes of each sample demonstrated that the product presents the most adequate protein characteristics to obtain a flour that is better adapted to the technology of baking and noodles. It was proposed the use of five flours from different cereals and tubercle (wheat, maize, barley, quinoa and potato), where a randomized single factor design was applied. The parameters that were used as indicators of the adaptation of the flour for baking technology and noodles were the solvent retention capacity and the determination of disulfide and sulfhydryl groups. The main objective of the present research is to study the functional properties of flour proteins of different products in order to intend their use for baking and noodles