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Suivi simultané de la consommation d'oxygène et de la consistance des pâtes de farine de blé à l'aide d'un pétrin instrumenté (le sitoxygraphe) : tentative d'explication biochimique et rhéologique. Application à l'ajout de laccases

Abstract : Wheat flour dough mixing is a key step in the breadmaking process leading to the formation of macromolecular networks (gluten, arabinoxylans). During mixing, the enzymatic oxidation reactions play an important role in the acquisition of the rheological properties of the dough. For that purpose, the aim of this work was to develop the instrumentation of pilot kneader in order to measure the oxygen consumption and the instant rate of oxygen uptake during mixing and the torque applied on the blade. The measures were used to study the influence of the biochemical composition of the flour, confirming that the lipoxygenase system activity was preponderant during the initial phase of mixing. The correlations between oxygen data and torque parameters, and between torque parameters and rheological data showed that oxidation phenomena are linked to the acquisition of rheological properties of the dough. The effects of common used improvers were measured. The possibility to use laccase, a polyphenoloxidase, was also studied. First, two promising enzymes were selected and their effect during mixing were measured (positive effect on the oxygen consumption, negative effect on the torque parameters). Then, the use of laccase mediating systems for the oxidation of endogenous compounds was explored.
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https://pastel.archives-ouvertes.fr/pastel-00004527
Contributor : Ecole Agroparistech <>
Submitted on : Tuesday, January 13, 2009 - 8:00:00 AM
Last modification on : Saturday, June 6, 2020 - 5:37:32 PM
Long-term archiving on: : Friday, September 10, 2010 - 12:57:42 PM

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  • HAL Id : pastel-00004527, version 1
  • PRODINRA : 246676

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Loïc Levavasseur. Suivi simultané de la consommation d'oxygène et de la consistance des pâtes de farine de blé à l'aide d'un pétrin instrumenté (le sitoxygraphe) : tentative d'explication biochimique et rhéologique. Application à l'ajout de laccases. Sciences du Vivant [q-bio]. AgroParisTech, 2007. Français. ⟨NNT : 2007AGPT0086⟩. ⟨pastel-00004527⟩

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