DEVELOPMENT OF COMPOSITE PASTA BETWEEN WHEAT AND BARLEY: TEST OF THE INCORPORATION OF BARLEY FLOUR INTO COMMON WHEAT FLOUR FOR THE FABRICATION OF A COOKIE
الكلمات المفتاحية:
wheat، barley، mixture paste، cookie، fabrication diagram، tasting tests، chemical analysisالملخص
This work is an essay of incorporations of barley flour, at different percentages, to soft wheat flour, in order to product a cookie. It consists to a production of a witness cookie (with soft wheat flour) and mixture cookies at different percentages of barley. The incorporation of 25% of barley end up by the difficulty to mix the paste, to laminate it and to put it in tray because the paste become without cohesion. The description of fabrication led to establishment of a fabrication diagram. Tasting tests indicated that the witness cookie and the cookie with 5% of barley are almost identical and present good organoleptic characteristics. Cookies with 10%, 15% and 20% of barley present a dark color and a hard and rough crust. Chemical dosages of raw material and finished products have also been done. Nutritional Densities (ND) and Energetic Densities (ED) increased with the percentage of barley flour incorporation.المراجع
- AFNOR 1986. Recueil de normes françaises : céréales et produits céréaliers. 2ème édition : AFNOR. 360p
- AFNOR 1991. Recueil des normes françaises contrôle de la qualité des produits alimentaires : céréales et produits céréaliers. 3ème édition. Paris. AFNOR. 264p
- Calver R 1984. La boulangerie moderne. Eryolles ; 10ème édition. Paris. 406p
- Favier JC, Repert JI, Toque C, Feinberg M 1995. Répertoire général des aliments. Tables de composition. 2ème édition. Lavoisier Tec et Doc. Paris. 65p
- Dhingra Sh ; Jood S 2002. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food chemistry 77(4) : 479-488
- Feinberg M, Favier JC, Irland-Repert J 1992. Table de composition des aliments : rélaisation, utilisation, limites, in ‘Alimentation et nutrition humaine’ Dupin H, Cuq JL, Malwiak MI, Leynaud-Rouaud C, Bertier AM. ESF. Paris. 1533p
- Fredot E 2005. Connaissance des aliments. Bases alimentaires et nutritionnelles de la diététique. Lavoisier Tec et Doc. Paris. 159p
- Gill S, Vasanthan B, Ooraikul B, Rossnagel B 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. Journal of cereal science 36(2) : 219-237
- Godon B, Wllmn C 1991. Les industries de première transformation des céréales. Lavoisier Tec et Doc. Apria. Paris. 656p
- ITCF1995. Contrôle de qualité des céréales et des protéagineuses. Guide pratique. ITCF. Paris. 253p
- Izydorczyk MS, Hussain A, MacGregor AW 2001. Effect of barley components on rheological properties of wheat dough. Journal of cereal science 34(3): 251-260
- Jestin 1989. Amélioration des espèces végétales cultivées : objectifs et critères de sélection. Gallais A et Bannerot H. INRA Editions
- Jeantet R, Crohunnec T, Schuck P, Brule G 2007. Sciences des aliments. Volume 2. Lavoisier. Tec et Doc. Paris.139p
- Mohtaji-Lamballais 1989. Les aliments. Maloine. 105p.
- Pozrl T., Kopjar M., Kurent I., Hribar J., Janes A., Simcic M. 2009. Phytate degradation during breadmaking : The Influence of Flour and Breadmaking procedures. Czech J. Food Sci. 27 (1) : 29-38.
- Selselet-Attou G 1991. Techniques des céréales et produits dérivés. Document à l’usage des étudiants. Option Ind.Agric.Alim. 147p.
- Sudha ML, Vetrimani R, Leelavathi K 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food chemistry 100(4): 1365-1370
