Back to Search
Start Over
Basic knowledge models for the design of bread texture
Basic knowledge models for the design of bread texture
- Source :
- Della Valle, G, Chiron, H, Cicerelli, L, Kansou, K, Katina, K, Ndiaye, A, Whitworth, M & Poutanen, K 2014, ' Basic knowledge models for the design of bread texture ', Trends in Food Science and Technology, vol. 36, no. 1, pp. 5-14 . https://doi.org/10.1016/j.tifs.2014.01.003, Trends in Food Science and Technology, Trends in Food Science and Technology, Elsevier, 2014, 36 (1), pp.5-14. ⟨10.1016/j.tifs.2014.01.003⟩
- Publication Year :
- 2014
- Publisher :
- Elsevier BV, 2014.
-
Abstract
- International audience; 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.
- Subjects :
- Structure (mathematical logic)
Engineering
business.industry
Process (computing)
Mechanical engineering
Texture (music)
Raw material
Domain (software engineering)
Product (mathematics)
[SDV.IDA]Life Sciences [q-bio]/Food engineering
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Process engineering
business
Representation (mathematics)
Mixing (physics)
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 09242244
- Volume :
- 36
- Database :
- OpenAIRE
- Journal :
- Trends in Food Science & Technology
- Accession number :
- edsair.doi.dedup.....ebe7fec1dc62ea11c729bb12bbdc3be8
- Full Text :
- https://doi.org/10.1016/j.tifs.2014.01.003