Contribution à l'étude du mottage et de la conservation des additifs de panification pulvérulents à base d'esters diacetyltartriques de mono- et diglycerides (DATEM, E 472°)

Abstract : The incorporation of diacetyltartric esters of monoglycerides (DATEM) in powder blends, such as bread-making improvers, is often necessary and seems to be problematic. ln fact, it is difficult to preserve DATEM from caking once they are exposed to temperature, humidity or compressing constraints. The present study showed that the temperature is the most influencial parameter on caking phenomenon during the powder preserving. This can be explained by the fact that DATEM are mainly composed by fats which melt with increasing temperature. "Liquefied" fats bind together the other particles of powder blend and then harden when temperature decreases, leading to the formation of bard and compact blocks. Different assays done on the optimisation of blend formulation show that the hardness of the formed blocks depends on the preserving temperature and even on the mixture composition : origin and incorporating rate of DATEM, nature of ingredients mixed with DATEM, the use of anticaking agents. A new method based on the determination of the Index of Resistance to Caking, was developed to classify and select "DATEM / excipient" mixtures according to their resistance to high temperatures. It is also important to note that the present study on the caking phenomenon of bread-making improvers required the development of different techniques of caking quantification (such as sensory anaIysis, penetrometry and sieving), closely connected.
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Theses
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http://docnum.univ-lorraine.fr/prive/INPL_T_2004_LEBRUN_O.pdf
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https://hal.univ-lorraine.fr/tel-01749717
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Submitted on : Thursday, March 29, 2018 - 12:24:34 PM
Last modification on : Monday, April 16, 2018 - 10:41:13 AM

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Olivier Le Brun. Contribution à l'étude du mottage et de la conservation des additifs de panification pulvérulents à base d'esters diacetyltartriques de mono- et diglycerides (DATEM, E 472°). Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2004. Français. ⟨NNT : 2004INPL033N⟩. ⟨tel-01749717⟩

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