Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: Case of steamed-cooked "Ablo"

Dahdouh Layal, Hounsou Mathias, Matignon Brigitte, Ricci Julien, Madode Yann Emeric, Hounhouigan Joseph Djidjoho, Akissoé Noël, Mestres Christian. 2021. Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: Case of steamed-cooked "Ablo". International Journal of Food Science and Technology, 56 (9), n.spéc. NANOTECHNOLOGY : 4615-4626.

https://doi.org/10.1111/ijfs.15157

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appears significantly negatively correlated to Ablo quality; above a starch gelatinization level (7-8 %), the solid-like behavior of the doughs increased sharply and the fluidity decreased, leading to Ablo of poor quality. A comparison between three rice cultivars tends to show that rice with low amylose content and/or gelatinization temperature gives dough with higher fluidity and Ablo with lower density. In addition, a specific rheological test for measuring simultaneously dough expansion and rheological properties during heating has been developed. It shows that whatever the rice variety, thermal expansion of proofed dough begins and is followed by a dough/crumb transition. This innovative rheological test could be used for studying dough/crumb transition for other types of breads.

Mots-clés Agrovoc : qualité des aliments, composition des aliments, pain, riz, Viscoélasticité, propriété rhéologique, cuisson, pâte de cuisson, mode de cuisson, qualité du riz de cuisson

Mots-clés géographiques Agrovoc : Bénin

Mots-clés libres : Rice-based Bread, Rheological properties, Starch gelatinization, Rice variety, Cooking conditions

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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