Panification à base de blé tendre ou de riz-fèrole(sans gluten)

Abstract

The objective of our work is the development of a method of classification of the pastes suitable for making bread while being based on the chemical dissociation of the molecular interactions. Tests were carried out allowing the choice of the agents dissociating specific for each existing type of interaction within the pastes suitable for making bread. The delimitation of the fields of feasibility of these dissociating agents as well as the fixing of the various parameters leading to an appreciable dissociation of these interactions is carried out. The estimate of the dissociating effect was done by the tracing of the curves describing the evolution of the rates of dissociation according to the concentrations in dissociating agents. We applied the method of dissociation chemical for the classification of three pastes of various qualities bakers two containing control wheat and one without gluten. The results obtained are compared with the discrimination of these three pastes by conventional methods (Chopin Alveograph, test of bread making).The best shape of pastes allowing the optimization of the surface of contact with the dissociating agent is the presentation in the form of discs with 8 cm diameter and 1 mm thickness. The selected dissociating agents allowing the greatest flexibility of work as their fields of feasibility are : the SDS of [ 0 - 4 ] % for the hydrophobic interactions, the β mercapto- ethanol of [ 0 - 1 ] M for the bonds disulphide, the acetic acid of [ 20 - 60 ] % for the ionic interactions and urea of [ 0 - 0,08 ] M for the bonds hydrogen. The optimal time of contact is 30 min for the SDS, the β mercapto- ethanol and the acetic acid, against 1 hour for urea. The method of dissociation chemical of the molecular interactions allowed the classification of our pastes bakers in the same order as the conventional methods according to the hydrophobic interactions in]0 - 2]% of SDS, of the bonds disulphide in ]0,001 – 0,1]M of β mercapto- ethanol , the ionic interactions in ]30 - 60]% of acetic acid and bonds hydrogen in]0,0015 – 0,004] of urea. The results obtained put in first position the pastes of the control wheat flour 2, followed by those of the control wheat flour 1 then gluten-free formula. In conclusion we could validate the new method of the classification of the pastes suitable for making bread by the chemical dissociation of the molecular interactions, it is that a simple, fast, practical and reliable method.