الخلاصة:
The formulation of the gluten-free bread with rice and field bean flours was developed, by employing a central-composite experimental design to two factors (Xanthan and Hydratation) and five levels and optimized, by the use of the Response Surface Methodology. The effects of the addition of xanthan gum on the rheology properties of the paste and the quality parameters of bread were studied. The rheological characterization of the Xanthan-Hydration couples of the rice- field bean formula realized by the Chopin alveograph, showed that there is an improvement of the all rheological parameters (W, P/L and G) in relation to the addition of xanthan gum, while
remaining lower than the values of common wheat witness thus to the Algerian and French breadmaking standards.
The baking tests of the Xanthan-Water couples gave similar color breads to that of the witness and various specific volumes and crumb alvéolations. Thus the gluten-free bread samples which gave the Vsp closest to the common wheat witness (3,56 ± 0,22 cm3 / g) locate in the area including the couple of intervals [0-0,20%] xanthan and [92,5- 95%] water. The ability to manufacture gluten-free bread is then checked on XanthanHydration couples drawn from the optimum field obtained by superposition of the responses level curve of the configuration report (P/L) and specific volume (Vsp). Specific volumes of the gluten-free breads in this field are significantly proportional to the xanthan rates (r = 0,99) while remaining, lower than that witness. The GFB samples which gave the Vsp nearest to the common wheat witness corresponds to the Xanthan-Hydration couple (0,19, 93,38) with 3,06 ± 0,07 cm3 /g and a crumb grain coarser than that witness.
