Formulation d'un pain sans gluten par l'approche de plan de mélange.

Annexes

Les pains commerciaux comparés

Résumé

Afin de rendre meilleur les conditions de vie des 30 mille malades coeliaques tunisiens et d'améliorer leurs ration alimentaire quotidienne, l'objectif de la présente étude est de formuler un pain sans gluten souhaité par ces consommateurs. La formulation du pain sans gluten a consisté en l'élaboration d'un plan de mélange par la méthode de surface de réponse (MSR) en faisant varier la farine de riz, l'amidon de maïs, farine de lupin et celle de lentille. Les analyses physico-chimiques, technologiques et sensorielles ont été réalisées sur les pains préparés, sur l'optimum et sur les pains commerciaux. Les résultats ont montré que la recette optimale est dotée d'une meilleure qualité technologique et nutritionnelle par rapport aux autres pains. L'analyse sensorielle a mis en exergue aussi ces qualités par une bonne appréciation des caractéristiques organoleptiques de la part des descripteurs.

L'optimum est attribué au volume le plus élevé de 780 cm³, à une dureté de la mie la plus minimale de 0,047 et d'une teneur en protéines la plus haussée de 23%.

Mots clés : Pain sans gluten, formulation, plan de mélange, lupin, lentille

Abstract

In order to make the living conditions of the 30,000 Tunisian celiac patients better and to improve their daily food intake, the aim of the present study is to formulate gluten-free bread desired by these consumers. The formulation of the gluten-free bread consisted of the preparation of a mixing plane by the surface response method (SRM) by varying the rice flour, corn starch, lupine flour and lentil flour. The physicochemical, technological and sensory analyzes were carried out on the prepared breads, on the optimum and on the commercial breads. The results showed that the optimal recipe has a better technological and nutritional quality than other breads. The sensory analysis also highlighted these qualities by a good appreciation of the organoleptic characteristics on the part of the descriptors.

The optimum is attributed to the highest volume of 780 cm³, the lowest hardness of 0.047 and the highest protein content of 23%.

Keywords: Gluten-free bread, formulation, mixing plan, lupine, lentil

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