{"id":22927,"date":"2019-04-17T21:39:40","date_gmt":"2019-04-17T19:39:40","guid":{"rendered":"http:\/\/lesaffre-algerie.com\/?p=22927"},"modified":"2020-11-10T06:53:42","modified_gmt":"2020-11-10T05:53:42","slug":"comment-definir-la-prise-de-volume-du-pain","status":"publish","type":"post","link":"https:\/\/lesaffre-algerie.com\/fr\/actualites\/comment-definir-la-prise-de-volume-du-pain\/","title":{"rendered":"Comment d\u00e9finir la prise de volume du pain&nbsp;?"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1547673837605{padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb z_index=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/3&Prime;][vc_single_image image=\u00a0\u00bb22929&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb2\/3&Prime;][vc_column_text]<strong><em>Au m\u00eame titre que la forme ou la couleur du pain, le volume fait partie des caract\u00e9ristiques d\u2019aspect d\u00e9terminantes pour le consommateur, qui les appr\u00e9cie d\u00e8s le premier contact visuel. <a href=\"http:\/\/lesaffre-algerie.com\/fr\">Lesaffre en Alg\u00e9rie<\/a> aborde dans cet article les principaux \u00e9l\u00e9ments li\u00e9s au volume du pain.<\/em><\/strong>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb up=\u00a0\u00bb15&Prime; down=\u00a0\u00bb15&Prime;][vc_column_text]<strong>La prise de volume en panification<\/strong><\/p>\n<p>La prise de volume des <a href=\"http:\/\/lesaffre-algerie.com\/fr\/nos-solutions\/\">produits de panification<\/a> repose sur deux piliers techniques majeurs : une production de CO<sub>2<\/sub> efficace et un r\u00e9seau de gluten suffisamment d\u00e9velopp\u00e9 pour retenir ce gaz. S\u2019ajoutent \u00e0 ces pr\u00e9requis d\u2019autres facteurs que l\u2019on cherchera \u00e0 d\u00e9velopper en panification : une tol\u00e9rance \u00e9lev\u00e9e de la p\u00e2te aux exc\u00e8s de fermentation mais aussi une capacit\u00e9 \u00e0 supporter les diff\u00e9rents stress inh\u00e9rents \u00e0 des process comme la pousse contr\u00f4l\u00e9e ou la surg\u00e9lation.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Le volume d\u2019un pain, un crit\u00e8re de qualit\u00e9<\/strong><\/p>\n<p>Le volume d\u2019un produit de panification est consid\u00e9r\u00e9 comme satisfaisant quand celui-ci pr\u00e9sente un aspect gonfl\u00e9, r\u00e9gulier, c\u2019est-\u00e0-dire quand il a connu une pousse compl\u00e8te et homog\u00e8ne en tout point du produit. Pour le consommateur, un beau volume est interpr\u00e9t\u00e9 comme un signe de qualit\u00e9 garant d\u2019un produit savoureux. D\u00e8s lors, une panification r\u00e9ussie doit tout mettre en \u0153uvre pour assurer le volume optimal de produits aussi divers que les <a href=\"\/fr\/actualites\/quelles-sont-les-caracteristiques-techniques-dune-bonne-baguette\/\">baguettes<\/a>, pains \u00e0 cro\u00fbte, pains de mie ou encore sp\u00e9cialit\u00e9s brioch\u00e9es.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>La gestion des ingr\u00e9dients et des process<\/strong><\/p>\n<p>Pour ce faire, le boulanger doit mettre en \u0153uvre des mati\u00e8res premi\u00e8res r\u00e9pondant \u00e0 des sp\u00e9cifications pr\u00e9cises (force de la farine, taux d\u2019amidon endommag\u00e9, etc.) et ma\u00eetriser les param\u00e8tres du process aussi bien au niveau du p\u00e9trissage que de l\u2019appr\u00eat ou de la cuisson. Pour faciliter son travail au quotidien, des solutions techniques existent : \u00e9mulsifiants, oxydants, enzymes\u2026 nombreux sont les ingr\u00e9dients qui ont un r\u00f4le \u00e0 jouer tout au long du process.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lesaffre en Alg\u00e9rie\u00a0<\/strong>peut vous accompagner dans la ma\u00eetrise de la <a href=\"http:\/\/lesaffre-algerie.com\/fr\/nos-solutions\/nos-levures\/\">levure<\/a> et des ingr\u00e9dients de panification avec des formations sur-mesure. Contactez-nous via le formulaire de contact pour tout renseignement compl\u00e9mentaire.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Au m\u00eame titre que la forme ou la couleur du pain, le volume fait partie des caract\u00e9ristiques d\u2019aspect d\u00e9terminantes pour le consommateur, qui les appr\u00e9cie d\u00e8s le premier contact visuel. Lesaffre en Alg\u00e9rie aborde dans cet article les principaux \u00e9l\u00e9ments li\u00e9s au volume du pain.<\/p>\n","protected":false},"author":1,"featured_media":22929,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-22927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.3 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>D\u00e9finir la prise de volume du pain \u2022 Lesaffre Alg\u00e9rie<\/title>\n<meta name=\"description\" content=\"Au m\u00eame titre que la forme ou la couleur du pain, le volume fait partie des caract\u00e9ristiques d\u2019aspect d\u00e9terminantes pour le consommateur, qui les appr\u00e9cie d\u00e8s le premier contact visuel. 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