{"id":151,"date":"2019-07-22T11:07:34","date_gmt":"2019-07-22T09:07:34","guid":{"rendered":"https:\/\/laboratoire-olcea.fr\/?page_id=151"},"modified":"2019-10-17T14:23:20","modified_gmt":"2019-10-17T12:23:20","slug":"endommagement-des-amidons","status":"publish","type":"page","link":"https:\/\/laboratoire-olcea.fr\/index.php\/endommagement-des-amidons\/","title":{"rendered":"Endommagement des amidons"},"content":{"rendered":"
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L’endommagement de l’amidon<\/h2><\/span>
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L\u2019amidon est le constituant principal d\u2019une farine et peut repr\u00e9senter jusqu\u2019\u00e0 70% de la composition de celle-ci.
\nIl est important de conna\u00eetre la\u00a0part d\u2019amidons endommag\u00e9s<\/strong>\u00a0car pour la panification, il est n\u00e9cessaire d\u2019endommager un minimum l\u2019amidon, sans trop le d\u00e9t\u00e9riorer.
\nEn effet, un taux d\u2019amidons endommag\u00e9s trop \u00e9lev\u00e9 (d\u00fb essentiellement \u00e0 des cylindres trop serr\u00e9s) entrainera une consistance de la p\u00e2te tr\u00e8s ferme au p\u00e9trissage et un rel\u00e2chement \u00e0 la fin de celui-ci, ainsi que des pains \u00e0 cro\u00fbte molle et tr\u00e8s color\u00e9s.
\nA l\u2019inverse, en cas d\u2019insuffisance, la consistance de la p\u00e2te en fin de p\u00e9trissage sera molle et les pains auront tendance \u00e0 avoir une cro\u00fbte dure et \u00eatre de couleur p\u00e2le.<\/p>\n<\/div>

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Esp\u00e8ces concern\u00e9es<\/h2><\/span>
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Farine<\/span><\/a><\/div>
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Vous \u00eates int\u00e9ress\u00e9 ?<\/h2><\/span>
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Catalogue<\/span><\/a><\/div>\n<\/div><\/div><\/div>
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Bon de commande<\/span><\/a><\/div>\n<\/div><\/div><\/div>
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Toutes les analyses<\/h2><\/div>