Panification sans gluten à base de riz et féverole

Abstract

The aim of this study is the formulation of a gluten-free bread based on Rice and Field Bean flours, improved by the combination of two hydrocolloids (HPMC-Xanthane) intended for the food of the Algerian coeliaques patients. A physico-chemical and rheological characterization by the Chopin Alveograph of raw materials is realized. The Response Surface Methodology is used for the optimization of gluten-free breads. This required the use of a Central Composite Design (CCD) with two factors (HPMC-Xanthane) and five levels. The chosen response is specific volume (Vsp).The intervals of the rate HPMC-Xanthane used are respectively [ 0 - 4,5 ] % and [ 0 - 1 ] %. The effects of the combination of these two hydrocolloids (HPMC-Xanthane) on baker quality of the gluten-free bread were studies. The points of checking are characterized by image analysis and sensory analysis. The baking tests of the (HPMC, Xanthane) couples gave breads with various specific volumes and crumb alveolation. The gluten-free breads given the Vsp closest to the common wheat witness (Vsp = 3,05 ± 0,08 cm3/g) are included in the optimal region with the highest contents of HPMC [ 3 - 4,5]% and the weak rates of Xanthane [ 0 - 0,55]%. Best Vsp are obtained by weak rates of Xanthane (< 0,5%) and levels raised in HPMC (> 3%). Principal Component Analysis (PCA) made it possible to obtain a classification of the breads structures according to their specific volumes and their heterogeneities. The test of classification per row of Friedman made it possible to classify our glutenfree breads optimum of the Formula Rice-Field Bean in first position after the common wheat witness. Our optimum bread is darker and present ""a bread corn flavor"" less intense than the witness corn. But, it shows the same regularity of the cells as this witness corn.