Gâteau traditionnel

Abstract

This study was driven whose purpose to make know the mode and the diagram of manufacturing of the traditional cake (Makroud) and to study impacts of four kinds of fats (oil, butter, smen and margarine) on the evolution of the phisico-chemical parameters and the technological and organoleptic characteristics of the cake. This work also emphasizes the determination of the possible correlations enter the phisico-chemical parameters and the sensory characteristics. The obtained results showed that the fat oils has a remarkable effect on the increase of the weight and the sizes compared with the other fats margarine, butter and smen. The statistical study to let to show that the nature and the type of the fat don’t influence the volume. Besides, the results of the of the fall at a height of 100 cm reveal that the Makroud prepared with oil resists better the deformation contrary to that with the smen which defoms and of crumble completely. The sensory appreciation shows that the Makroud prepared with the margarine (A) is classified in first position, but that prepared with oil is classified the last one.