Etude de l'évolution des propriétés chimiques et biochimiques développées dans la pâte feuilletée au cours de sa conservation

Abstract : The lost of swelling of the puff pastries dough is due to structural modification occurring within the soaked dough during its shelf-life.This is an irreversiblephenomenonthe. The swelling ability of a puff pastrie during the cooking is more so related of the state of the gluten proteins of the dough tan the lipid-dough inferface. The formation of disulfide bonds during the shelf-life which involves the action of the oxygen of air and the lipid peroxydes increases the tenacity of the gluten network. The proteins which give the mechanical properties of the dough are the one susceptible to endogenous proteolytic activity which systematically leads to a reduction of the compacity of the network resulting in the loss of its swelling properties. It seems that this action which leads to a slackening of the networdk is dominant compared to the oxidation of the sulfhydrils groups. In order to maintain the protein network as undamaged as possible during the shelf-life of the dough, it is necessary to find a mean to reduce the endogenous proteolysis which occurs in the dough
Document type :
Theses
File URL :
http://docnum.univ-lorraine.fr/prive/INPL_T_1994_BRIVET_I.pdf
Complete list of metadatas

https://hal.univ-lorraine.fr/tel-01752295
Contributor : Thèses Ul <>
Submitted on : Thursday, March 29, 2018 - 1:40:33 PM
Last modification on : Monday, April 16, 2018 - 10:41:22 AM

Identifiers

  • HAL Id : tel-01752295, version 1

Collections

Citation

Isabelle Brivet. Etude de l'évolution des propriétés chimiques et biochimiques développées dans la pâte feuilletée au cours de sa conservation. Autre. Institut National Polytechnique de Lorraine, 1994. Français. ⟨NNT : 1994INPL131N⟩. ⟨tel-01752295⟩

Share

Metrics

Record views

2