Développement et évaluation de pains à base de blé et de millet des doigts
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Développement et évaluation de pains à base de blé et de millet des doigts

Développement et évaluation de pains à base de blé et de millet des doigts


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About the Book

Le pain est fabriqué à partir d'un mélange d'ingrédients, dont la farine de blé est le principal composant. Les ingrédients sont mélangés pour former une pâte qui est ensuite transformée en pain par un processus thermique appelé cuisson, après une manipulation appropriée. La fonction de la cuisson est de présenter la farine sous une forme attrayante, agréable au goût et digeste. L'introduction d'autres céréales dans la boulangerie a été retardée alors qu'elles peuvent contribuer à l'amélioration de la composition nutritionnelle du pain. Le pain de blé est fabriqué depuis des temps immémoriaux, comme le confirment les recherches effectuées par David et Bogdan J (2001), qui ont tenté de trouver l'origine de la boulangerie. Ils ont affirmé que nos ancêtres anciens connaissaient la boulangerie, car des restes de pain ont été retrouvés dans des tombes et des établissements antiques tout au long de la période pharaonique (environ 3100-330 av. J.-C.). Depuis toujours, les boulangers ont essayé de diversifier les produits de boulangerie. Ils ont essayé de remplacer une partie de la farine de blé utilisée par d'autres céréales, des tubercules, des haricots, etc. Selon Susan et Anne (1988), le blé est plus largement utilisé en boulangerie en raison de la qualité élevée du gluten.


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Product Details
  • ISBN-13: 9786206190202
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 145 gr
  • ISBN-10: 620619020X
  • Publisher Date: 29 Jun 2023
  • Height: 229 mm
  • No of Pages: 56
  • Spine Width: 3 mm
  • Width: 152 mm


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Développement et évaluation de pains à base de blé et de millet des doigts
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