Abstract:
The aim of this study is the formulation of a gluten-free bread based on Rice and Field
Bean flours, improved by the combination of two hydrocolloids (HPMC-Xanthane) intended
for the food of the Algerian coeliaques patients.
A physico-chemical and rheological characterization by the Chopin Alveograph of raw
materials is realized. The Response Surface Methodology is used for the optimization of
gluten-free breads. This required the use of a Central Composite Design (CCD) with two
factors (HPMC-Xanthane) and five levels. The chosen response is specific volume (Vsp).The
intervals of the rate HPMC-Xanthane used are respectively [ 0 - 4,5 ] % and [ 0 - 1 ] %. The
effects of the combination of these two hydrocolloids (HPMC-Xanthane) on baker quality of
the gluten-free bread were studies. The points of checking are characterized by image analysis
and sensory analysis.
The baking tests of the (HPMC, Xanthane) couples gave breads with various specific
volumes and crumb alveolation. The gluten-free breads given the Vsp closest to the common
wheat witness (Vsp = 3,05 ± 0,08 cm3/g) are included in the optimal region with the highest
contents of HPMC [ 3 - 4,5]% and the weak rates of Xanthane [ 0 - 0,55]%. Best Vsp are
obtained by weak rates of Xanthane (< 0,5%) and levels raised in HPMC (> 3%).
Principal Component Analysis (PCA) made it possible to obtain a classification of the
breads structures according to their specific volumes and their heterogeneities.
The test of classification per row of Friedman made it possible to classify our glutenfree
breads optimum of the Formula Rice-Field Bean in first position after the common wheat
witness. Our optimum bread is darker and present ""a bread corn flavor"" less intense than the
witness corn. But, it shows the same regularity of the cells as this witness corn.
