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Partager le résultat de cette recherche Interroger des sources externesMise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten. / Hayat Bourekoua
Titre : Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten. Type de document : texte imprimé Auteurs : Hayat Bourekoua, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 82 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biochimie et Technologie Alimentaire: Sciences Alimentaires fermentation cinétiques fermentation lyophilisation structure alvéolaire analyse morphologique mathématique kinetic fermentation freeze-drying cell structure analysis
morphological mathematics التخمر حركیة التخمر تجفیف ھیكلة الخلایا التحلیل المورفولوجي الریاضيIndex. décimale : 640 Industrie Alimentaire Résumé :
This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying.
The Follow-up of fermentation kinetics is done on fermented pastes in a time interval from 0 to 150 min at 38°C. Samples of fermented pastes are preserved in liquid nitrogen, then freeze-dried (- 57°C, 0.05 mbar). The acquisition of the images of the cellular structures is obtained by the use of a medical scanner and by numerical camera. The kinetics of gas expansion is traced. The images obtained are treated by morphological analysis; the grading curves of the corresponding levels of gray are traced. A classification of the structures of the lumps is obtained by Analyze in Principal Components (ACP).
Obtained results showed that the common wheat paste witness expand approximately 3 times more than those of the rice-field bean formula (FRF), fermentation optimum for the common wheat witness is at 120 min with a gas expansion of 195, 79% for the flour1, and 200, 28% for the flour 2, against an fermentation optimum of the ricefield bean formula is at 45 min with a gas expansion of 44.05%.
The grading curves resulting from the image analysis allowed that the finest structure for the two flours of common wheat is at 0 min, and coarsest with 150 min. The finest structure with 5 min., 30 min. coarsest for the FRF. A classification by ACP statistical test made possible to obtain classifications of the structures of the lumps fermented according to their smoothness or their heterogeneity.
In conclusion, and through this word, we could validate the paste congelation freeze-drying technique as a simple tool of following-up the expansion kinetics of materials of different bakers’ qualities.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6361.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6351 Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten. [texte imprimé] / Hayat Bourekoua, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 82 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biochimie et Technologie Alimentaire: Sciences Alimentaires fermentation cinétiques fermentation lyophilisation structure alvéolaire analyse morphologique mathématique kinetic fermentation freeze-drying cell structure analysis
morphological mathematics التخمر حركیة التخمر تجفیف ھیكلة الخلایا التحلیل المورفولوجي الریاضيIndex. décimale : 640 Industrie Alimentaire Résumé :
This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying.
The Follow-up of fermentation kinetics is done on fermented pastes in a time interval from 0 to 150 min at 38°C. Samples of fermented pastes are preserved in liquid nitrogen, then freeze-dried (- 57°C, 0.05 mbar). The acquisition of the images of the cellular structures is obtained by the use of a medical scanner and by numerical camera. The kinetics of gas expansion is traced. The images obtained are treated by morphological analysis; the grading curves of the corresponding levels of gray are traced. A classification of the structures of the lumps is obtained by Analyze in Principal Components (ACP).
Obtained results showed that the common wheat paste witness expand approximately 3 times more than those of the rice-field bean formula (FRF), fermentation optimum for the common wheat witness is at 120 min with a gas expansion of 195, 79% for the flour1, and 200, 28% for the flour 2, against an fermentation optimum of the ricefield bean formula is at 45 min with a gas expansion of 44.05%.
The grading curves resulting from the image analysis allowed that the finest structure for the two flours of common wheat is at 0 min, and coarsest with 150 min. The finest structure with 5 min., 30 min. coarsest for the FRF. A classification by ACP statistical test made possible to obtain classifications of the structures of the lumps fermented according to their smoothness or their heterogeneity.
In conclusion, and through this word, we could validate the paste congelation freeze-drying technique as a simple tool of following-up the expansion kinetics of materials of different bakers’ qualities.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6361.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6351 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6361 BOU/6361 Thèse Bibliothèque principale Thèses Disponible
Titre : Panification sans gluten à base de riz et féverole : effet améliorant d’une adjonction combinée HPMC-Xanthane. Type de document : texte imprimé Auteurs : Souad Boulemkahel, Auteur ; Leila Benatallah, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 107 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Pain sans gluten formule Riz-Féverole HPMC-Xanthane Méthodologie des Surfaces de Réponses volume spécifique analyse morphologique mathématique gluten-free bread Rice-Field Bean Formula Response Surface Methodology specific volume Analysis Morphological Mathematics منھجیة الاستجابة السطحیة ( كزانتان - HPMC) الصیغة أرز- فول خبز خالي من الغلوتین الحجم الكتلي التحلیل المورفولوجي الریاضي Index. décimale : 640 Industrie Alimentaire Résumé :
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.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6549.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9664 Panification sans gluten à base de riz et féverole : effet améliorant d’une adjonction combinée HPMC-Xanthane. [texte imprimé] / Souad Boulemkahel, Auteur ; Leila Benatallah, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 107 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Pain sans gluten formule Riz-Féverole HPMC-Xanthane Méthodologie des Surfaces de Réponses volume spécifique analyse morphologique mathématique gluten-free bread Rice-Field Bean Formula Response Surface Methodology specific volume Analysis Morphological Mathematics منھجیة الاستجابة السطحیة ( كزانتان - HPMC) الصیغة أرز- فول خبز خالي من الغلوتین الحجم الكتلي التحلیل المورفولوجي الریاضي Index. décimale : 640 Industrie Alimentaire Résumé :
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.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6549.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9664 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6549 BOU/6549 Thèse Bibliothèque principale Thèses Disponible
