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Structure alvéolaire des produits céréaliers de cuisson en lien avec les propriétés rhéologiques et thermiques de la pâte : Effet de la composition

Abstract : The crumb grain and the mechanical properties of cereal baked products are criterions of them quality evaluation by consumers. So controlling these properties is an essential challenge for professionals. To this aim, decision-helping tools containing data about most important parameters of composition and process playing on the cellular structure building would be useful. Series of baked products, containing basic bread components (wheat flour, water, salt and yeast), rapeseed oil and sucrose were prepared. The water, oil and sucrose concentration domains, 50-60 %, 2-20% and 0-15% (w/w flour basis) respectively, were chosen in order to obtain products with equivalent density to those of commercial products (0,25-0,36 g/cm3) and with varied cellular structure: small or large cells, regular or irregular distribution of cells. Products were characterized at each step of the bread processing using techniques adapted to the observation of the structure and the study of rheological and thermal properties of the products. Several techniques were used. Among them: microscopy, rheology, differential scanning calorimetry, image analysis and sensory analysis. By selecting at each step of the baking process, relevant and independent parameters and analyzing the relationship between all these parameters, it appears that the density of the baked products is correlated with dough viscosity and strain hardening index measured at low biaxial strain. The lower the tan δ is, the finest the crumb grain. Finally, the irregular structure of loaf seems to be related to the strain hardening index measured at large strain values, which were taken in agreement with strain accruing at the end of proofing step. The higher the strain hardening index is, the less heterogeneous the cellular structure. In addition to these correlations, the composition study allows proposing formula that is able to build a given cellular structures.
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https://pastel.archives-ouvertes.fr/pastel-00003695
Contributor : Ecole Agroparistech <>
Submitted on : Wednesday, June 17, 2009 - 8:00:00 AM
Last modification on : Tuesday, March 17, 2020 - 3:01:05 AM
Document(s) archivé(s) le : Friday, September 10, 2010 - 12:21:11 PM

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  • HAL Id : pastel-00003695, version 1

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Nejla Lassoued. Structure alvéolaire des produits céréaliers de cuisson en lien avec les propriétés rhéologiques et thermiques de la pâte : Effet de la composition. Sciences du Vivant [q-bio]. ENSIA (AgroParisTech), 2005. Français. ⟨NNT : 2005EIAA0155⟩. ⟨pastel-00003695⟩

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