Ait ameur, Lamia (2006) Evolution de la qualité nutritionnelle des protéines de biscuits modèles au cours de la cuisson au travers d'indicateurs de la réaction de Maillard: Intérêt de la fluorescence frontale. PhD thesis Chimie analytique, Chimie analytique, INAPG 2006INAPP0002.

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Table of content

TABLE DES MATIERES
INTRODUCTION 5
CHAPITRE I: TRAVAUX ANTERIEURS
I Caractérisation des phénomènes physico - chimiques induits durant la cuisson des biscuits
1. Transferts externes 11
1.1 Transfert de chaleur 11
a Le transfert par conduction 11
b Le transfert par convection 11
c Le transfert par rayonnement 12
1.2 Transfert de matière 13
2. Les profils internes 13
2.1 Profil de montée en température au coeur du biscuit 13
2.2 Profil de perte en masse 14
3. Les transferts internes 17
3.1 Couplage des transferts 17
3.2 Mécanismes d'évaporation - condensation 18
4. Les conséquences de la cuisson 18
4.1 Effets de la cuisson sur les constituants principaux de la pâte 19
a Modifications hydrothermiques de l'amidon 19
b Modifications hydrothermiques des protéines 19
c Modifications hydrothermiques des lipides et 20
des sucres
d Contribution des ingrédients dans le 21
développement de la texture
4.2 Développement de la couleur 21
5. Conclusions 23
II Réactions chimiques à l'origine de la formation des composés néoformés: impact sur les qualités dans le biscuit
1. La réaction de caramélisation 25
2. L'auto-oxydation lipidique 28
3. La réaction de Maillard 30
4. Les facteurs influençant le développement des réactions 31
non enzymatiques
5. Caractérisation des paramètres de qualité des produits 34
alimentaires
5.1 Qualité organoleptique 34
5.2 Qualité nutritionnelle 35
5.3 Impact de la RM sur la sécurité alimentaire 38
6. Conclusions 41
III Intérets de la fluorescence frontale comme méthode alternative de la caractérisation de la qualité des produits alimentaires
1. Principe de la fluorescence 42
2. Instrumentation 44
3. La fluorescence intrinsèque 47
34. Intérêts de la fluorescence frontale pour la compréhension 47
des Changements physico-chimiques des produits alimentaires transformés
4.1 Produits fluorecents formés à partir des lipides 48
4.2 fluorescence des protéines et des produits de Maillard 49
4.3 La fluorescence comme moyen de caractériser les changements 49
de structure de l'aliment au cours de sa transformation
5. Conclusions 50
CHAPITRE II: APPORTS EXPERIMENTAUX
PARTIE I: LES MISES AU POINT EXPERIMENTALES ET ANALYTIQUES
1. Mises au point expérimentales préliminaires 53
1.1 La formulation du biscuit modèle du type petit beurre extra (PBE) 53
1.2 Le four SPAG 53
1.3 La variabilité inter biscuit des mesures de temperature et de 54
couleur
2. ARTICLE I: Accumulation of 5-hydroxymethyl-2-furfural in cookies 57
during the baking process: Validation of an extraction method
3. ARTICLE II: Evaluation of a GC/MS quantification method 72
for carboxymethyllysine in food samples
PARTIE II: COMPREHENSION DES MECANISMES ET D'EVALUATION DES
CINETIQUES REACTIONNELLES
1. ARTICLE III: Compared effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures 89
2. ARTICLE IV: The fate of neoformed compounds during the baking process of a model cookie 107
3. ARTICLE V: Simultaneous monitoring of three indicators of the Maillard reaction to assess the protein nutritional quality of model cookies 122
PARTIE III: OPTIMISATION RAPIDE DE LA QUALITE DES BISCUITS
1. ARTCILE VI: Lignin decreases the formation of undesirable Maillard compounds in hexose-containing model cookies 141
2. ARTICLE VII: Front face fluorescence of neoformed compounds in cookies to monitor HMF and CML during the baking process 160
CONCLUSION 178
REFERENCES BIBLIOGRAPHIQUES 185
ANNEXES 198

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