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Basic knowledge models for the design of bread texture

Basic knowledge models for the design of bread texture

Authors :
Guy Della Valle
Kati Katina
Martin Whitworth
Kamal Kansou
Lucio Cicerelli
Kaisa Poutanen
Hubert Chiron
Amadou Ndiaye
Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA)
Institut National de la Recherche Agronomique (INRA)
United Biscuits
VTT Technical Research Centre of Finland (VTT)
Institut de Mécanique et d'Ingénierie de Bordeaux (I2M)
Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1-Institut Polytechnique de Bordeaux (Bordeaux INP)-Centre National de la Recherche Scientifique (CNRS)
Campden BRI
European Community's Seventh Framework Programme [FP7-222 654]
French National research agency (ANR-ALIA) through Incalin (Knowledge Integration in Food Processing)
Braise (Energy Efficiency for Sustainable Bakery) projects in the ALIA program
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.

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