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development of starch extracted by wet products industry of pasta in formulations of cookies
development of starch extracted by wet products industry of pasta in formulations of cookies
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机译：面食湿制品行业提取的淀粉在饼干配方中的开发
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摘要
the present invention relates to the use of starch extracted from by-products of wet pasta industry (cds spiga in the formulation of products cookies.la quantity generated amounts to 240 tonnes per year.the quantity of goods can be a very real threat to the environment because it is a favourable environment for the proliferation of micro-organisms. the wet product containing two fractions gluten and starch with a proportion of 12% and 80%.these two components have their valuations for technofonctionnelles properties useful in the food processing industries. previous studies conducted in 2010 by ellouze - ghorbel et al. showed that the extract of by-products of wet gluten (gsm) has similar textural and functional properties rheologiques, gluten).it can be operated as a substituent of the gluten in bread making (gcom) business. the objective of this work is to make the starch is extracted.for, we have compared the chemical composition, properties and rheologiques fonctionneles technology of starch extracted from a commercial starch and starch extracted from the emoule and we have also included in the formulations of reconstructed for meal make some cookies.flour formulations based on the reconstructed from starch and gluten by wet products have been developed by using the starch / gluten with proportions (92% - 8%) and 90% (10%).
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