Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

This study on wheat flour type 55, the of young shoots Palmyra palm (Borassus aethiopum Mart.), mixture two (2) flours containing 5%, 10%, 15%, 20%, 25% palmyra palm, is an enhancement a tuber little transformed in Côte d'Ivoire. The physicochemical properties different revealed that incorporation compound increased content reducing sugars, total sugars and especially fibers, which beneficial for health populations ; lipid ash contents are not significantly at 5% threshold; bulk density all threshold with general average 0.65g / ml. functional percentage solubility water absorption capacity level; swelling power level 0.057 g/g. also consisted evaluating fermentation activity Saccharomyces cerevisiae during 30 °C baking dough 0%, palm. When rate equal to we observe increase significant volume paste. However, when greater than gradual decrease yeast observed. granulometric finest grain less 63µm diameter higher.