Fabrication des produits alimentaires à base de blé fermenté type ‘’Hamoum’’, valorisation technologique et nutritionnelle

Abstract

The objective of our work is to study the effects of the different cooking and integration temperatures of fermented wheat (BF) on the nutritional and organoleptic qualities of homemade cookies and to study its physicochemical properties. Regarding the antioxidant substances, we noted a significant increase in the content of polyphenols with each increase in the amount of BF, the samples at 50% had the highest content compared to the samples of 35% BF (0.78 mg EAG / g vs 0.4 mg EAG / g) respectively. The sensory analyzes were carried out in seven tests, the level of satisfaction for each criterion is marked by the variance on the part of the tasters, where the 20% BFHA cookies are the most preferred in relation to color and smell, those of 35% BFH baked at 100°C are more appreciable compared to the texture, cookies of 35% BFH baked at 100°C/ 75°C are more attractive.