Pates sans gluten pour malades coeliaques Algeriens

Abstract

The aim of this study is the formulation of a gluten-free liquid - dough’s traditional pancakes based on Rice and Field Bean, improved by the white of eggs intended for the food of the Algerian celiac patients. The Rice- Field Bean formula improved by the White of eggs and in comparison with witness hard wheat, has been optimized by Surface Methodology Answers (MSR) to manufacture some pancakes without gluten. A physico-chemical of raw materials concerned the size of particuls, the humidity, the total ashes, the total proteins, the free lipids and the total glucides. At the end of the tests of cooking, the specific volume (g/cm3) and the number of alvéoles/cm2 is measured. After optimization, points of verification are designated as well as the properties of out-flow are carried out. The sensory profile of the pancakes without gluten with and without sauce in comparison with witness wheat is established. The broyats of Field Bean, rice and hard wheat belongs majority to the interval [ 250 -500[µm. The Field Bean is the ingredient richest in proteins with 25% ± 0,32%. Her presence in the FRF seems to bring an overcharge of the contribution on protein. The content in middle water of the used white is de 87,41 ± 0,07%. The Methodology of the Answer Surfaces (MSR) permitted with success the optimization of the pancakes without gluten improved by the white of eggs of the Rice- Field bean formula while giving the nearest results to the hard wheat witness. Optimization permitted to delimit the following optimal zone: - Hydration: [233,45- 293,60]%; - White of eggs: [36,04-50]%. The pancakes without gluten of the couple (hydration, White of eggs): (288,88, 50)% of the optimal zone are those that present the nearest technological features of the witness wheat as while remaining meaningfully lower. The indications of red, of yellow and clarity of the optimal pancakes without gluten are pronounced more that those of witness wheat. The most solid of the liquid doughs without gluten are those that belong at the domain out optimal zone (k = 2,86 ± 1,16 Pa.ses) consistent by those exits of the optimal domain (k = 0,12 ± 0,03 Pa.ses) then by those of witness wheat (k = 0,099 ± 0,01 Pa.ses). The sensory analysis permitted to classify our pancakes without gluten of Formula Rice Field Bean of the optimum domain in second position after the hard wheat witness with and without sauce. The sensory profile shows that our optimal pancakes are meaningfully less rubber bands and less yellow than those of witness wheat.