الخلاصة:
ingredients is a great challenge for cereal researchers, due to the absence of the gluten.
This work aims to investigate the effect of vacuum on the proofing kinetics of Gluten- Free Dough
(GFD) based on Rice-Field Bean Formula (RFBF) and on the technological quality of Gluten-Free
Bread (GFB) for celiac patients.
The proofing kinetic of GFD was controlled at atmospheric pressure and under vacuum (400, 600 and
800 mbar) and it was carried out in a vacuum oven. A bread-making at atmospheric pressure and under
vacuum was carried out. The quality assessment of the bread obtained was carried out through the
specific volume (Vsp) measurement and the crumb structure analysis.
The GFD fermented under vacuum at 600 mbar gave the highest volume (14.00 ± 0.63 mL at 15 min)
compared to the GFD control fermented at atmospheric pressure, followed by the dough fermented at
800 mbar (13.88 ± 0.63 mL at 10 min), then the dough fermented at 400 mbar (10 ± 0.72 mL at 30
min). After baking, the optimum of our study was the GFB obtained from the RFBF fermented under
vacuum at 400 mbar. It presented the highest Vsp (3.37 ± 0.31 cm3 / g) with a gain of 134% compared
to the GFB fermented at atmospheric pressure. The crumb gain showed a great total number of alveoli
and the percentage of the area of cells of our GFB optimum than those of GFB control with a relatively
circular shape.
Consequently, our study showed the considerable contribution of vacuum (400 mbar) during GFD
fermentation based on Rice-Field bean formula and on the improvement of the technological quality of
GFB for celiac patients
