Résumé:
This study monitoring the quality of GIPATE Bordj Bou Arreridj pasta by
different physico-chemical analysis of the first material (semolina, water) followed by
a protein dosage in order to confirm its nutritional quality.
The analysis of all studied parameters such as the ash content, the dry and
wet gluten have shown their stability and their conformance with the given standards.
However, the dosages of proteins of both semolina and pasta have shown low levels.
This is probably due either to the quality of the used semolina for the
manufacturing pasta or it is due to the uncontrolled drying diagram.
