Influence du procédé de fabrication sur la qualité nutritionnelle du pain de campagne

Abstract

Effect of bread making process on nutritional quality of campagne bread.Because of organization concerns and because it saves time, deep freezing was recently integrated into the bread making process. However, its impact is still not enough known, in particular at the nutritional level.The influence of the manufacturing process of "campagne" breads was studied by comparing the nutritional quality of breads made via three processes: a traditional way without any deep freezing and two industrial processes ("pre-cooked" and "pre-proofed") including deep freezing steps. For that, 12 criterions were analyzed: carbohydrates, lipids, proteins, energy, ashes, moisture, total sugar, lysine content, vitamin B1, resistant starch, acrylamide, and hydroperoxydes. The study of cold storage (deep freezing at -18 °C) for the "pre-cooked" and "pre-proofed" breads also revealed that there was not any nutritional consequence on the analyzed parameters levels. Only the resistant starch of the "pre-cooked" breads shows higher contents than the "pre-proofed" breads, without any significant difference with the traditional manufacturing process.