Utilisation d’ameliorants de l’expansion gazeuse dans la fabrication sans gluten de pains leves traditionnels.

Abstract

The main objective of this work was the formulation and manufacturing of leavened gluten free Khobz Eddar -by Corn Field bean Formula (FMF) and rice- field bean Formula (FRF) improved by corn or rice flour pregelatinised (FPM or RPF). A survey by quota with a number of staff from 50 women in the city of Constantine is made. The survey results show that the bread Khobz Eddar is made from durum wheat semolina added salt, yeast, oil, water, egg and sesame and nigella grain. For the manufacture of Khobz Eddar women proceed as follows: Hand Mix dry ingredients, a rest time of 10 min the dough, a kneading 15min followed by molding, proofing (45 min), coking (30 min),cooling and demolding. A physicochemical characterization of raw materials and rheology of durum wheat semolina by Chopin Alveograph is made. The Response Surface Method (RSM) is used for optimization of the gluten free bread.A central composite design (CCD) with two factors (hydration, pregelatinized flour) and five levels is constructed with the specific volume (Vsp)as the only answer. Intervals of water and FP quantities used are respectively [51 -115] ml water and [0 to 14.10] g FP corn for FMF and [45-105] ml water and [0 to 12.60]g FP rice for FRF. The effects of hydration and the FP on (Vsp) of gluten free bread were studied. The optimum points are characterized by image analysis and sensory analysis and compared to a control bread durum. The maxima of the two response surfaces correspond to the pairs (115 ml, 7,05g) for FMF with a Vsp = 2.39±0.02 cm3 / g and (105 ml, 6.3 g) for FRF with a Vsp = 2.24±0.01 cm3 / g. Addition of FP improved the Vsp but they stay lower than control wheat one (3.64±0.03 cm3 / g). The image processing shows that the number of the cells in FMF and FRF is greater than that of Khobz Eddar durum .The three loaves of cells (control, FMF and FRF) have a round shape with a form factor (Sh) close to 1. The preference test allowed to classify optimal gluten-free khobzeddar FMF in second after the control wheat durum bread and followed by the the optimal FRF .The hedonic test showed that there is a significant difference between the gluten-free bread and bread Khobz eddar durum