Conclusion & Perspectives.
En conclusion, cette étude a permis de
développer un pain sans gluten doté de propriétés
physicochimiques et nutritionnelles recherchées par le consommateur, et
caractérisé par une excellente appréciation
sensorielle.
En termes des perspectives, ce
travail devrait être complété par:
V' L`accomplissement des analyses préalables des
caractéristiques farinographiques
V' La réalisation d'essais de panification sur d'autres
formules riz-légumes secs et les comparer à celles de la RALL et
du témoin de blé tendre en gardant les mêmes proportions de
fortification céréales/ légumineuses.
V' Le contact d'industriels en vue de l'industrialisation de
pain sans gluten fabriqué et participer ainsi réellement à
la diversification de l'alimentation des malades coeliaques tunisiens.
60
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