African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments

Souad BOULEMKAHEL
  • Souad BOULEMKAHEL
  • Laboratoire de Génie Agro-Alimentaire, Institut de La Nutrition, de L’Alimentation et des Technologies Agroalimentaires (GéniAAl-INATAA), Université Fréres Mentouri Constantine 1, 325 Route de Ain El Bey, Constantine, 25017, Algeria.
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Leila BENATALLAH
  • Leila BENATALLAH
  • Laboratoire de Génie Agro-Alimentaire, Institut de La Nutrition, de L’Alimentation et des Technologies Agroalimentaires (GéniAAl-INATAA), Université Fréres Mentouri Constantine 1, 325 Route de Ain El Bey, Constantine, 25017, Algeria.
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Colette BESOMBES
  • Colette BESOMBES
  • Laboratory of Engineering Science for Environment, University of La Rochelle, Intensification of Transfer Phenomena and Industrial Eco-Processes, LaSIE UMR 7356 CNRS, 17042. La Rochelle, France.
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Karim ALLAF
  • Karim ALLAF
  • Laboratory of Engineering Science for Environment, University of La Rochelle, Intensification of Transfer Phenomena and Industrial Eco-Processes, LaSIE UMR 7356 CNRS, 17042. La Rochelle, France.
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Mohammed Nasreddine ZIDOUNE
  • Mohammed Nasreddine ZIDOUNE
  • Laboratoire de Nutrition et de Technologies Alimentaires (LNTA), Institut de la Nutrition, de l’Alimentation et des Technologies Agroalimentaires INATAA, Université Frères Mentouri Constantine 1, 325 Route de Ain El Bey, Constantine, 25017, Algeria.
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  •  Received: 16 December 2020
  •  Accepted: 24 February 2021
  •  Published: 31 March 2021

Abstract

This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7 MPa, and X2: the processing time ranged from 20 to 60 s. The main response (Y) was the specific Volume (Vsp) of the GFB. The statistical analysis was performed using the Response Surface Methodology (MSR) to study and optimize the DIC treatment effect on technological quality (Vsp) of the GFB. The breads crumb was characterized by image analysis. The GFB optimum from RFF was obtained with DIC steam pressure of 0.3 MPa (temperature of 132.5°C) for a short treatment time of 20 s. It provided the highest Vsp of 2.7 ± 0.04 cm3/g with an improvement of 10.20% than the GFB control and a great total number of alveoli. Hence, DIC treatment was an effective improvement mean of technological quality of GFB based on RFF for celiac patients.

 

Key words: Instant controlled pressure drop (DIC), rice-field bean formula, gluten-free bread, design of experiments (DoE), specific volume, crumb structure.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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