De la semoule de blé dur aux pâtes alimentaires fraiches : évènements physiques et biochimiques

*INRA Unité de tecnologie des céréales et agropolymères Montpellier (FRA) Diffusion du document : INRA Unité de tecnologie des céréales et agropolymères Montpellier (FRA) Diplôme : Dr. d'Universit

Dossier céréales. De la semoule de blé dur aux pâtes alimentaires : évènements physiques et biochimiques

National audienc

Effects of mixing conditions on pasta dough development and biochemical changes

International audienc

Characterisation of glass transition of durum wheat semolina using modulated differential scanning calorimetry

International audienc

Mixing conditions and pasta dough development

National audienc

Conditions de mélange et développement de la pâte de pâtes alimentaires

National audienc

Bases moléculaires du brunissement des pâtes alimentaires

International audienc

Pasta brownness: An assessment

International audienc

Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts

International audienc

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

Gruels tailored to school-age children and made of soy milk and rice flour with or without total dietary fiber from passion fruit by-product were fermented by amylolytic lactic acid bacteria strains (Lactobacillus fermentum Ogi E1 and Lactobacillus plantarum A6), by commercial probiotic bacteria strains (Lactobacillus acidophilus L10, Lactobacillus casei L26 and Bifidobacterium animalis subsp. lactis B94) and by co-cultures made of one amylolytic and one probiotic strain. The influence of ingredient composition and bacterial cultures on kinetics of acidification, alpha-amylase activity of the bacteria, apparent viscosity and microstructure of the fermented products was investigated. During fermentation of the gruels, alpha-amylase activity was determined through the Ceralpha method and apparent viscosity, flux behavior and thixotropy were determined in a rotational viscometer. Rheological data were fitted to Power Law model. The combination of amylolytic and probiotic bacteria strains reduced the fermentation time of the gruels as well as increased the a-amylase activity. The addition of passion fruit fiber exerted less influence on the apparent viscosity of the fermented products than the composition of the bacterial cultures. Scanning electron microscopy provided evidence of exopolysaccharide production by amylolytic bacteria strains in the food matrices tested. The co-cultures made of amylolytic and probiotic bacteria strains are suitable to reduce the fermentation time of a soy milk/rice matrix and to obtain a final product with pH and viscosity similar to yoghurt