Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest
Objective: To test three equipments for the fermentation of rice semi-solid dough to produce ablo (a steamy and foamy bread) and then, to investigate the effect of fermentation temperature and duration and the rate of yeast on some critical parameters Methodology and results: The semi-solid dough wa...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
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African Journals Online
2014
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/116155 |
| _version_ | 1855532571176206336 |
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| author | Agro, A. Akissoé, N.H. Manful, J. Mestres, C. Hounhouigan, Djidjoho J. |
| author_browse | Agro, A. Akissoé, N.H. Hounhouigan, Djidjoho J. Manful, J. Mestres, C. |
| author_facet | Agro, A. Akissoé, N.H. Manful, J. Mestres, C. Hounhouigan, Djidjoho J. |
| author_sort | Agro, A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Objective: To test three equipments for the fermentation of rice semi-solid dough to produce ablo (a steamy and foamy bread) and then, to investigate the effect of fermentation temperature and duration and the rate of yeast on some critical parameters
Methodology and results: The semi-solid dough was fermented for four hours in glass box, icebox and aluminum bowls (Control) at ambient temperature (26-27 °C). In addition, the effect of fermentation temperature and duration and the rate of yeast were investigated using full factorial design, with values ranging between 2 and 6 hours, 22 and 30 °C and 1 and 3 g/Kg flour. The pH, titrable acidity, the dry matter content and the quantity of moss/foam were determined as well as the yeast and fungi counts. Except for the moss produced and the dry matter content, no significant effect was evidenced on all other parameters measured as far as the equipment is considered. Significant and positive effects of temperature, duration and the rate of yeast (P<0.05) were observed on the quantity of moss produced
Conclusion and application: The glass box, followed by icebox were the best fermenting equipments of the dough, giving great amount of moss produced, probably due the airtight or the regular form of both equipments. At the dough yield of 180, the optimal values of these factors for upgrading fermentation of the rice dough included 30 °C, 3 g of yeast per Kg of flour and 4 hours of resting. These conditions was validated and lead to the fermented dough with pH ranging between 4.42 and 4.64, dry matter between 29.99 et 38.79% and moss height varying from 4.85 to 5.62 cm. In further work, it will be appreciated to test these optima conditions on maize or the mix rice-maize flour since they are raw materials for ablo production. |
| format | Journal Article |
| id | CGSpace116155 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| publisher | African Journals Online |
| publisherStr | African Journals Online |
| record_format | dspace |
| spelling | CGSpace1161552025-12-08T09:54:28Z Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest Agro, A. Akissoé, N.H. Manful, J. Mestres, C. Hounhouigan, Djidjoho J. fermentation Objective: To test three equipments for the fermentation of rice semi-solid dough to produce ablo (a steamy and foamy bread) and then, to investigate the effect of fermentation temperature and duration and the rate of yeast on some critical parameters Methodology and results: The semi-solid dough was fermented for four hours in glass box, icebox and aluminum bowls (Control) at ambient temperature (26-27 °C). In addition, the effect of fermentation temperature and duration and the rate of yeast were investigated using full factorial design, with values ranging between 2 and 6 hours, 22 and 30 °C and 1 and 3 g/Kg flour. The pH, titrable acidity, the dry matter content and the quantity of moss/foam were determined as well as the yeast and fungi counts. Except for the moss produced and the dry matter content, no significant effect was evidenced on all other parameters measured as far as the equipment is considered. Significant and positive effects of temperature, duration and the rate of yeast (P<0.05) were observed on the quantity of moss produced Conclusion and application: The glass box, followed by icebox were the best fermenting equipments of the dough, giving great amount of moss produced, probably due the airtight or the regular form of both equipments. At the dough yield of 180, the optimal values of these factors for upgrading fermentation of the rice dough included 30 °C, 3 g of yeast per Kg of flour and 4 hours of resting. These conditions was validated and lead to the fermented dough with pH ranging between 4.42 and 4.64, dry matter between 29.99 et 38.79% and moss height varying from 4.85 to 5.62 cm. In further work, it will be appreciated to test these optima conditions on maize or the mix rice-maize flour since they are raw materials for ablo production. Objectif : Evaluer trois équipements pour la fermentation de la pâte destinée à préparer l’ablo (pâte cuite à la vapeur) puis, l’influence de la température, de la durée de fermentation et du taux de levure ajoutée à la pâte. Méthodologie et résultats : La pâte semi-solide a été fermentée durant quatre heures à température ambiante (26-27 °C) dans du bac en verre, glacière et bassine en aluminium (Témoin). En outre, l’effet de la température, de la durée de fermentation et du taux de levure a été évalué à travers un dispositif factoriel complet dont les niveaux bas et hauts des facteurs rangeaient entre 2 et 6 heures, 22 et 30 °C et 1 et 3 g/Kg de farine. La pousse, le pH, l’acidité titrable et la charge en levures/moisissures ont été déterminés. A l’exception de la quantité de mousse produite et de la matière sèche, aucun effet significatif (P>0,05) du matériel de fermentation n’a été mis en évidence sur les paramètres mesurés. Le taux de levure, la température et la durée de fermentation avaient une influence positive significative (P<0,05) sur la quantité de mousse produite. Conclusion et application : Le dispositif en verre, suivi de la glacière, avaient généré la plus grande quantité de mousse, probablement à cause d’une relative herméticité ou de la forme géométrique régulière des deux dispositifs. Au rendement en pâte voisin de 180, la fermentation dans les conditions optimales validées exigeait 30 °C, 3 g de levure par Kg de farine de riz et 4 h de conditionnement ; ce qui donne une pâte fermentée possédant un pH compris entre 4,42 et 4,64, une teneur de matière sèche variant entre 29,99 et 38,79% et la variation de hauteur de la mousse comprise entre 4,85 et 5,62 cm. Il serait intéressant de tester ces conditions optima de fermentation sur autres matières premières (maïs, mélange riz-maïs) intervenant dans la production d’ablo. 2014-10-31 2021-11-18T15:09:57Z 2021-11-18T15:09:57Z Journal Article https://hdl.handle.net/10568/116155 en Open Access African Journals Online Agro, A. Akissoé, N. H. Manful, J. Mestres, C. Hounhouigan, D. J.Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest.Journal of Applied Biosciences.2014, Volume 82, Issue 1:7469– 7480. |
| spellingShingle | fermentation Agro, A. Akissoé, N.H. Manful, J. Mestres, C. Hounhouigan, Djidjoho J. Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest |
| title | Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest |
| title_full | Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest |
| title_fullStr | Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest |
| title_full_unstemmed | Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest |
| title_short | Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest |
| title_sort | optimisation de la fermentation en milieu semi solide pour la production d ablo pain cuit a la vapeur d afrique de l ouest |
| topic | fermentation |
| url | https://hdl.handle.net/10568/116155 |
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