Fabrication De Farines-biscuits Sans Gluten.

Résumé: The objective of this work is to study the technological ability of three mixtures of ricedry legumes flour in the manufacture of infant gluten-free flour as a biscuit for celiac childes. Three formulas were tested: rice- bean (R-Fv), rice-pea (R-PPr) and rice-chickpea (R-PC) with a rapport of 2/1 for each one. To achieve this goal, has been studying the effect of the main ingredients used in manufacturing biscuits (water, sugar and fat) at different rates of incorporation on the quality of the finished product. Next, were situated the proportions providing the best compromise between technological requirements and nutritional recommendations on sugar and fat for such products. The study of rheological behaviour of biscuits dough showed a reduction in there consistency following the increase in rates each of these three ingredients. In addition, the variation in water content seems to have a greater impact on the consistency of dough than sugar and fat. The gluten free formulas tested gave denser flours-biscuits of lower quality compared with the biscuit "Casse-croute Aures" used as witness with a capacity to hydration significantly lower. The organoleptic quality of gluten-free flours-biscuits evaluated by sensory analysis was considered lower than in the control biscuit, particly in the level of taste and friability. Their immediacy when preparing porridge is significantly lower than that of witnesses (Vigor and Blédina). Nutritionally, our gluten-free flours-biscuits formulas have an energy and nutritional density of protein and lipid significantly higher than that of the control flour of trade and comply with dietary recommendations regarding such products. In conclusion, our results demonstrate the technological feasibility in the biscuit of the mixtures (2/1) of rice-dried legumes flours tested in this study while remaining at a level lower than the wheat control biscuit. It is the formula R-Fv who has presented the best technological responses, probably because of its relatively high content of protein. It would be interesting to study the feasibility of other reports rice-dry legumes searching the best compromise in the use of additional water, sugar and fat and possibly the addition of improver agents.

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