Effets de l’incorporation de graines alimentaires sur les qualités technologiques de la farine de blé destinée à la panification

Abstract

The main objective aimed through this work is to study the effects of incorporation the various flours such as the Rye , Barley, soybean about technological qualities of flour intended for the bread- making and tests of the addition let us improve as flour the flax and ascorbic acid for correct the defects than present the mixtures. The first part consisted in realizing a physicochimical, technological and organoleptic analysis of raw materials such as the flour and imported wheat, we found that the clear results are very close in the generally admitted standard. The second part, we have executed the mixtures of wheat flour Rye , Barley, soybean in different proportions and we have determined the physicochimical, technological characteristics and realize the tests alveographiques of the mixtures. The obtained results ne have watches than our mixtures from this couples 50% FB/ 50% FSg ; 80 % FB/ 20 % Fo ; 80 % FB / 20% FS present the defects in view point of rheological skills, so these mixtures were selected to be subject our study. Given that this mixture choose had the defects, the tests of correction was mad at help of the two improves improvers used in breadmaking, the obtained results we have permt of affirm that some improvers have an remarkabale effect positive with this mixtures. Finally, a test of bread making was relized on all the formulae obtained after every trials that gave us the result which confirms as additives we used have permit to improve the nutritional value and baker the mixtures and allowing us to realise a good and beautiful bread a basis of thèse mixtures.