Couscous et pain sans gluten pour malades coeliaques

Abstract

The purpose of this work is to consider at first prevalence of the celiac disease in some east Algerian cities and to approach the dietetics associated with the diet without gluten with the patients then to formulate and to make two of the wished gluten free foods : the bread and the couscous. The screening aimed at all the celiac patients children and adults frequenting health services (hospitals, UDS, private doctors…) at Jijel, Batna, Khenchla, Guelma and Mila cities. The data collection concerned a maximal period of 13 years (1990-2003). The survey with the concerned population in these cities allowed to list the difficulties lived by the patients and those met by the speakers of health with regard to the dietary aspects to recommend for the reached subjects by this affection. Average prevalence of at least 0,9%0 was noted on the studied cities, what is not very far from statistics given for north Africa (1,4%0). The survey highlighted a failure in the supply of this population and allowed to list a set of wished food by Algerian celiac, in particular the bread and the couscous. The formulation rice (Oryza sativa japonica )-leguminous associating Chickpea (Cicer arietinum), or Proteaginous Pea (Pisum arvense) or Field bean (Vicia faba) was used for the manufacturing of three Gluten Free Couscous (GFC). The Rice- Field bean Formula was studied on the rheological level and tested for the manufacturing of the Gluten Free Breads (GFB). The GFC were made according to a traditional home-made. The formulae were compared to a Couscous Control with gluten (CC). The RFF presents the closest productivity of the GFC. The easiness of aggregation of the RFF ingredients is shown by the presence of the highest fraction of big Couscous of RiceField bean (CRF). The GFC absorb less water than the CC. Their loss in dry matter remains lower than the CC and than the couscous made according to a diagram without stage of steam precooking. The sensory analysis places the RFC in the first position after the CC followed by the RCC then by the RPC. The rheological behavior of dough is studied for the RFF with HPMC addition [0-4,5]% as improving and variation of hydration rate [90-93,75]% by elaborating a central composite statistical design with two factors (HPMC and hydration) and five levels. Viscoelastics (G', G" et tan δ) and mechanical (Eapp et IR) properties of doughs are respectively estimated with the CSL2100 rheometer and the TA-XT2i texturometer. The aptitude to make gluten free bread is then verified on HPMC-Hydration couples stemming from answers surface optimization comparatively with the control of soft wheat. The Followups of fermentation kinetics, of tests in Alvéographe Chopin and in CSL2100 and observations by MCBL were realized in order to place the aptitude of the formula in the bread-making. The obtained GFB were also compared on the base of weight losses, of specific volumes, then of the crumbs textural properties and where classified by ACP. The GFB were finally sensorially characterized by Friedman test rank classification. The [HPMC-Hydration] couples which move closer most the GFB to the control of soft wheat are : [3,32-90,47] % followed by [2,78-93,18]%