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Basic knowledge models for the processing of bread as a solid foam

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, Kati
hal.structure.identifierInstitut de Mécanique et d'Ingénierie de Bordeaux [I2M]
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierCampden BRI
dc.contributor.authorWHITWORTH, Martin
hal.structure.identifierUnited Biscuits
dc.contributor.authorPOUTANEN, Kaisa
dc.date.accessioned2021-05-14T09:34:36Z
dc.date.available2021-05-14T09:34:36Z
dc.date.issued2014
dc.date.conference2014-05-07
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/76153
dc.description.abstractEnThe breadmaking process can be defined by the succession of operations with operating conditions as input variables and dough properties as output ones, any output variable at step i being an input at step i+1. In this paper, we strive to show how the main properties of bread, density, porosity and alveolar structure (crumb), can be predicted from basic knowledge models (BKMs). So we have defined the variables of breadmaking, proposed BKMs for the two first operations, mixing and proofing, and underlined the needs to define them for shaping and baking, after a short review of existing models. The specific energy delivered during mixing is determined by a simple balance equation in order to predict gluten structuration and dough viscosity, the main output of mixing operation. Then an analysis of dough proofing at different structural scales, by rheology and imaging, allows to assess its alveolar structure, and to fit the kinetics of porosity and stability by phenomenological models. Finally we show how these BKMs could be integrated in order to help the design of baked products with target properties.
dc.language.isoen
dc.source.titleKey Engineering Materials
dc.subjectbubble
dc.subjectgluten
dc.subjectviscosity
dc.subject.enalveolar structure
dc.subject.endensity
dc.subject.enflour dough
dc.subject.enspecific energy
dc.title.enBasic knowledge models for the processing of bread as a solid foam
dc.typeCommunication dans un congrès avec actes
dc.identifier.doi10.4028/www.scientific.net/KEM.611-612.901
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
bordeaux.page8
bordeaux.volume611-612
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.institutionINRAE
bordeaux.institutionArts et Métiers
bordeaux.countryFI
bordeaux.title.proceeding17. Conference of the European-Scientific-Association-on-Material-Forming (ESAFORM)
bordeaux.conference.cityEspoo
bordeaux.peerReviewedoui
hal.identifierhal-02741556
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02741556v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.btitle=Key%20Engineering%20Materials&rft.date=2014&rft.volume=611-612&rft.spage=8&rft.epage=8&rft.au=DELLA%20VALLE,%20Guy&CHIRON,%20Hubert&CICERELLI,%20Lucio&KANSOU,%20Kamal&KATINA,%20Kati&rft.genre=proceeding


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