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Extraction du gluten

Extraction du gluten. Examen et appréciations. Présentation: jean – pierre BARREAU. LE MATERIEL. fontaine. LE MATERIEL. Mortier et pilon. LE MATERIEL. Tamis et récipient de récupération de l’amidon. PREPARATION DE LA FARINE. 33 grammes. PESEE DE LA FARINE. PREPARATION DE L’EAU.

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Extraction du gluten

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  1. Extraction du gluten Examen et appréciations Présentation: jean – pierre BARREAU

  2. LE MATERIEL fontaine

  3. LE MATERIEL Mortier et pilon

  4. LE MATERIEL Tamis et récipient de récupération de l’amidon

  5. PREPARATION DE LA FARINE 33 grammes

  6. PESEE DE LA FARINE

  7. PREPARATION DE L’EAU 16.5 ml

  8. FORMATION DE LA PATE

  9. LIXIVATION

  10. LIXIVATION Particules de gluten recueillies sur le tamis

  11. BOULE DE GLUTEN HUMIDE Après lixivation et essorage

  12. AMIDON L’amidon se dépose au fond du récipient

  13. BOULE DE GLUTEN CUITE Volume et légèreté

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