Abstract:
The main objective of this work was to contribute to the diversification and improvement of the gluten-free diet for Algerian celiac children, through the formulation and manufacturing of an infant flour based on rice-chickpea. This flour can be consumed either in solid or in gruel form, to which we gave the compound name ""gluten-free biscuit-flour "". A formulation has been made meeting the nutritional objectives for cereal-based infant complementary foods. A study of the effect of technological parameters (baking time and
temperature and hydration rate of the dough) on the quality of flour-biscuits was made by the methodology of response surfaces. In order to overcome the problems encountered during gluten-free dough processing and improve the quality of biscuit-flour after baking, natural gums (xanthan and carob) and soy lecithin are incorporated. The rheological quality of dough, technological and sensory quality of biscuit-flour were evaluated. A microscopic characterization was also carried out. The rheological properties of the gruels prepared from the biscuits-flours were evaluated by the flow test. The technological feasibility of our gluten-free formula to give this type of food was verified. It was found that the baking time has a greater effect on the final moisture of the biscuit-flour than the other technological parameters. Starch gelatinization rate and specific volume were significantly more affected by dough hydration rate. Dough hardness is significantly reduced with the level of water added. The Baking time applied (6-12 min) allowed the destruction of up to 95% of the antitrypsic factors. The incorporation of GX at 0.5; 1% and 1.5% significantly increased the water absorption capacity (WAC) of the R-PC composite flour, the viscosity and
the hardness of the dough, reducing its stickiness. A significant increase in the Vsp of the biscuits-flours and their aw was found, resulting in a significant reduction in their hardness. The incorporation of a combination of GX-GC showed a positive and significant interaction effect on the specific volume of cookies and negative on their aw. An optimization of the incorporation levels of both GX-GC gums made it possible to set an optimum at 0.75% each (f.w.b.) each. The incorporation of soy lecithin significantly increased the firmness of the dough and reduced its stickiness. The Vsp of biscuits-flours is significantly improved with a reduction in their aw and hardness. Adding lecithin as well as GX-GC gave doughs with a more homogeneous structure than adding xanthan alone. Corresponding Biscuits-flours also exhibited a more fatcoated structure, with a smoother surface. Addition of gums significantly increased the viscosity and consistency index of gluten-free gruels, while lecithin markedly reduced them. Based on the results obtained, the incorporated formula of soy lecithin could be ranked as the best, followed by the incorporated one of a combination of GX-GC.
