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Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten. / Hayat Bourekoua  

Public ISBD 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-Alimentaires Tags : 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 الریاضي Index. 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 : pdf 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-Alimentaires Tags : 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 الریاضي Index. 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 : pdf 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