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Basic knowledge models for the design of bread texture

hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorDELLA VALLE, Guy
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorCHIRON, Hubert
hal.structure.identifierUnited Biscuits
dc.contributor.authorCICERELLI, Lucio
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorKANSOU, Kamal
hal.structure.identifierVTT Technical Research Centre of Finland [VTT]
dc.contributor.authorKATINA, Katia
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierCampden BRI
dc.contributor.authorWHITWORTH, Martin
hal.structure.identifierVTT Technical Research Centre of Finland [VTT]
dc.contributor.authorPOUTANEN, Kaisa
dc.date.accessioned2021-05-14T09:35:13Z
dc.date.available2021-05-14T09:35:13Z
dc.date.issued2014
dc.identifier.issn0924-2244
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/76191
dc.description.abstractEnBread 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.
dc.language.isoen
dc.publisherElsevier
dc.title.enBasic knowledge models for the design of bread texture
dc.typeArticle de revue
dc.identifier.doi10.1016/j.tifs.2014.01.003
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
bordeaux.journalTrends in Food Science and Technology
bordeaux.page5-14
bordeaux.volume36
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295*
bordeaux.issue1
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.institutionINRAE
bordeaux.institutionArts et Métiers
bordeaux.peerReviewedoui
hal.identifierhal-02631770
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02631770v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Trends%20in%20Food%20Science%20and%20Technology&rft.date=2014&rft.volume=36&rft.issue=1&rft.spage=5-14&rft.epage=5-14&rft.eissn=0924-2244&rft.issn=0924-2244&rft.au=DELLA%20VALLE,%20Guy&CHIRON,%20Hubert&CICERELLI,%20Lucio&KANSOU,%20Kamal&KATINA,%20Katia&rft.genre=article


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