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'Propriétés rhéologiques' 
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Partager le résultat de cette recherche Interroger des sources externesUtilisation des additions minérales et des adjuvants fluidifiants pour l'amélioration des propriétés rhéologiques et mécaniques des bétons / Abdelaziz Boudchicha
Titre : Utilisation des additions minérales et des adjuvants fluidifiants pour l'amélioration des propriétés rhéologiques et mécaniques des bétons Type de document : texte imprimé Auteurs : Abdelaziz Boudchicha ; Univ. de Constantine, Éditeur scientifique ; Bouzidi Mezghiche, Directeur de thèse Année de publication : 2007 Importance : 254 f. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD Langues : Français (fre) Catégories : Français - Anglais
Génie CivilTags : Bétons Additions minérales Adjuvants fluidifiants Propriétés rhéologiques Propriétés mécaniques Index. décimale : 624 Génie civil En ligne : ../theses/gcivil/BOU4988.pdf Permalink : index.php?lvl=notice_display&id=619 Utilisation des additions minérales et des adjuvants fluidifiants pour l'amélioration des propriétés rhéologiques et mécaniques des bétons [texte imprimé] / Abdelaziz Boudchicha ; Univ. de Constantine, Éditeur scientifique ; Bouzidi Mezghiche, Directeur de thèse . - 2007 . - 254 f.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD
Langues : Français (fre)
Catégories : Français - Anglais
Génie CivilTags : Bétons Additions minérales Adjuvants fluidifiants Propriétés rhéologiques Propriétés mécaniques Index. décimale : 624 Génie civil En ligne : ../theses/gcivil/BOU4988.pdf Permalink : index.php?lvl=notice_display&id=619 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/4988 BOU/4988 Thèse Bibliothèque principale Thèses Disponible
Titre : Panification sans gluten : Recherche de corrélations entre les aptitudes technologiques et les interactions moléculaires mises en œuvre. Type de document : texte imprimé Auteurs : Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse ; Mohammed Nasreddine Zidoune, Directeur de thèse Mention d'édition : 14/10/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 233 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires Sans gluten gluten pâtes à panifier comportement biophysique interactions moléculaires propriétés rhéologiques aptitudes technologiques FT-IR FT-Raman Gluten free bread doughs biophysical behavior molecular interactions rheological properties technological skills خالي من الغلوتین الغلوتین العجائن القابلة للخبز السلوك البیوفیزیائي التفاعلات الجزیئیة الخصائص
الانسیابیة القدرات التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé :
This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions involved and to know how to exploit them. The rheological properties of the doughs as well as the technological properties of their breads were estimated. The response surfaces methodology was used for the optimization of the methodology of chemical dissociation of molecular interactions. The validation of the latter was carried out by a classification test of bread doughs of différent qualities followed by a statistical test of correlation between the dissociation rates of doughs and their rheological and technological quality parameters. The effect of molecular interactions on the rheological behavior of doughs was approached by the inhibition of S-S bridges formation by NEMI and the dissociation of hydrophobic interactions by SDS. This same principle was followed for the study of the impact of molecular interactions on the establishment of gluten-free bread dough. The structural mechanism of gluten-free bread doughs development was studied by FT-IR and FT-Raman spectroscopie methods. Gluten-free doughs show higher elastic behavior than that of soft wheat, thus inducing their low viscoelasticity. The optimum SDS and P-mercaptoethanol concentration ranges allowing a maximum dissociating effect are respectively [0-3.5]% and [0-0.007] M for 60 min of contact at rest between dough and dissociating solution. The highest dissociation rates are noted respectively for Maize- Field bean, Rice- Field Bean, Soft wheat dough type 1 and then type 2. The low viscoelasticity of gluten-free doughs is the resuit of their poor ability to develop S-S bridges and hydrophobic interactions. Hydrophobic interactions participate in the formation of gluten-free matrices more than S-S bridges. The mechanism for the formation of gluten-free protein network was based on the formation of P-sheet and a-helix structures to the détriment of P-turns. This is favored by the strong absorption of water during the long kneading time. Gluten-free proteins are characterized by a strong tendency to form S-S bridges of unstable conformations. The latter condition the distribution of secondary structures involved in the maintenance of gluten-free protein networks and consequently the solid character and the low viscoelasticity of their doughs. The strong ability of starches in gluten-free ingrédients to group in a crystalline form conditions the strong structuring and strong folding of their protein networks.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/FET7832.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11664 Panification sans gluten : Recherche de corrélations entre les aptitudes technologiques et les interactions moléculaires mises en œuvre. [texte imprimé] / Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse ; Mohammed Nasreddine Zidoune, Directeur de thèse . - 14/10/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 233 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires Sans gluten gluten pâtes à panifier comportement biophysique interactions moléculaires propriétés rhéologiques aptitudes technologiques FT-IR FT-Raman Gluten free bread doughs biophysical behavior molecular interactions rheological properties technological skills خالي من الغلوتین الغلوتین العجائن القابلة للخبز السلوك البیوفیزیائي التفاعلات الجزیئیة الخصائص
الانسیابیة القدرات التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé :
This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions involved and to know how to exploit them. The rheological properties of the doughs as well as the technological properties of their breads were estimated. The response surfaces methodology was used for the optimization of the methodology of chemical dissociation of molecular interactions. The validation of the latter was carried out by a classification test of bread doughs of différent qualities followed by a statistical test of correlation between the dissociation rates of doughs and their rheological and technological quality parameters. The effect of molecular interactions on the rheological behavior of doughs was approached by the inhibition of S-S bridges formation by NEMI and the dissociation of hydrophobic interactions by SDS. This same principle was followed for the study of the impact of molecular interactions on the establishment of gluten-free bread dough. The structural mechanism of gluten-free bread doughs development was studied by FT-IR and FT-Raman spectroscopie methods. Gluten-free doughs show higher elastic behavior than that of soft wheat, thus inducing their low viscoelasticity. The optimum SDS and P-mercaptoethanol concentration ranges allowing a maximum dissociating effect are respectively [0-3.5]% and [0-0.007] M for 60 min of contact at rest between dough and dissociating solution. The highest dissociation rates are noted respectively for Maize- Field bean, Rice- Field Bean, Soft wheat dough type 1 and then type 2. The low viscoelasticity of gluten-free doughs is the resuit of their poor ability to develop S-S bridges and hydrophobic interactions. Hydrophobic interactions participate in the formation of gluten-free matrices more than S-S bridges. The mechanism for the formation of gluten-free protein network was based on the formation of P-sheet and a-helix structures to the détriment of P-turns. This is favored by the strong absorption of water during the long kneading time. Gluten-free proteins are characterized by a strong tendency to form S-S bridges of unstable conformations. The latter condition the distribution of secondary structures involved in the maintenance of gluten-free protein networks and consequently the solid character and the low viscoelasticity of their doughs. The strong ability of starches in gluten-free ingrédients to group in a crystalline form conditions the strong structuring and strong folding of their protein networks.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/FET7832.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11664 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité FET/7832 FET/7832 Thèse Bibliothèque principale Thèses Disponible
