DELLA VALLE, Guy; CHIRON, Hubert; CICERELLI, Lucio; KANSOU, Kamal; KATINA, Katia; NDIAYE, Amadou; WHITWORTH, Martin; POUTANEN, Kaisa

doi:10.1016/j.tifs.2014.01.003

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DELLA VALLE, Guy
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

CHIRON, Hubert
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

CICERELLI, Lucio
United Biscuits

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Trends in Food Science and Technology. 2014, vol. 36, n° 1, p. 5-14

Elsevier

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Bread making process can be defined by the succession of steps, with operating parameters and raw material properties as input variables and dough properties as output ones, rheological characteristics acting on both sides. With the help of domain specialists, we have defined the variables of bread making and focused on four main operations: mixing, proofing, laminating, and baking. Starting from concepts of rheology and multiscale analysis of dough structure, we propose basic knowledge models (BKMs) defined as a common representation of product changes for each operation, in a realistic range of dough compositions, and we delineate the areas where they are not available. Once completed, these BKMs could provide a tool to design the texture of various bread products.< Réduire

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Basic knowledge models for the design of bread texture

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