A reverse engineering approach of french breadmaking for nutritional purposes
Résumé
The main purpose of this work is to design breads with improved nutritional properties without modifying their acceptability. The in vitro glycemic index (IG) of breads, with various contents of wheat dietary fibres (DF) and different densities, was determined by α-amylolysis and correlated to in vivo clinical measurements. Their texture has been assessed by multi-indentation and image analysis, in order to be able to compare their mechanical properties and cell structure features to sensory criteria. All results underlined the significance of bread density, whatever the composition and processing of breads. After a survey of professional practices to collect the know-how of breadmaking and determine the most important unit operations, the study at labscale of structural modifications during processing has focused on two main operations: dough proofing and making-up. A decrease of dough stability due to DF addition was evidenced by the follow-up of bread dough proofing by image analysis. This result was attributed to the increase of dough viscosity when adding fibres, as measured by creep-recovery tests on controlled stress rheometer. These results allowed to suggest the necessary modifications to the process by
increasing water addition and decreasing proofing time when incorporating fibres.
Domaines
Sciences du Vivant [q-bio]
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