Table of contentsProcedureDough formulationCharacteristics of the alveogramSensory evaluationStatistical analysisProcedureMoisture content was determined by measuring the mass of the sample before and after removal of water by evaporation in an oven at 130°C for 1.5 h (until a constant mass is reached). Total nitrogen and protein content were determined by the Kjeldahl method, using a conversion factor of 5.7 to convert nitrogen to protein (AOAC, 2007). Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essay Fat content was determined by the SOXHLET method and starch content by the method described by Mathew et al. (2006). An appropriate amount of flour samples (5 g) was mixed with 100 ml of cold water and left for 1 hour. After removal of soluble ingredients, the residues were subjected to acid hydrolysis with 37% HCl for 2.5 hours. Then, the samples were cooled, neutralized with 5N NaOH and centrifuged. The determination of the sugars formed was carried out using a spectrophotometric method with 3,5 dinitrosalicylic acid at 540 nm, using glucose as standard. The sugar-to-starch conversion factor used was 0.9. The ash content was determined according to official methods by incineration of five grams of sample at 900 °C for 2 h (AACC, 2000). Standardized methods were used to determine falling number (ICC 107/1), wet and dry gluten content (ICC 137/1) and Zeleny sedimentation index (ICC 116/1). Formulation of the doughThe baking tests were carried out to obtain the intensive kneading of the dough of wheat flour, yeast, water and salt with the incorporation of different improvers added to each sample. The basic dough formula consisted of an appropriate weight of a sample of wheat flour (or composite flours), 1 kg (14% moisture) placed in the mixer, 600 ml of cold water (60% moisture). flour) at 27°C, 20 g of sodium chloride. (2% flour) and 20 g of dried yeast (2% flour) were added to the sample. After 15 minutes of mixing, the control dough and the composite dough were rounded and bulk fermented at 27°C for 40 minutes. After rising, the dough was divided into pieces of 100 and 200 g, baked at 250°C for 30 min then evaluated after one hour of cooling. The breads obtained are subjected to various sensory tests and examined in terms of external and internal presentation. Characteristics of the alveogram The alveograph (Chopin NG France) was used to determine the characteristics making it possible to know the fermentation tolerance of the dough which can be demonstrated during the fermentation phase. bread making (AACC, 2010). The characteristics of interest measured included overpressure (P in mm), extensibility indicated by the length (L in mm) of the avleogram curve (abscissa at rupture), energy input (10- 4 Joules) necessary for the mechanical deformation of the dough. (W), the inflation necessary for maximum development (G) and the ratio (P/L) were measured with the Chopin alveograph on 250 g samples. Sensory evaluation The sensory evaluation was carried out to determine the degree of acceptance of the bread by the consumer using a 5-point hedonic scale: 1: less good, 3: acceptable, 5: very good. The panelists were selected after an oral interview conducted on the basis of a list of criteria including: good health, non-smoker, non-allergy to wheat, malt, carob and soy, willingness to participate and the passion/similarity for the consumption of bread.).