Výsledky vyhledávání - "Brigitte Matignon"

Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’

Autor: Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, Julien Ricci

Publikováno v: International Journal of Food Science and Technology

Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b20b013a93d88d61699cf481f4b5e3
https://doi.org/10.1111/ijfs.15157

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Author response for 'Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo''

Autor: Christian Mestres, Brigitte Matignon, Mathias Hounsou, Layal Dahdouh, Noël Akissoé, Yann Emeric Madode, Julien Ricci, Joseph D. Hounhouigan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd6ed02ce9ef42355d21fa775c2158bc
https://doi.org/10.1111/ijfs.15157/v2/response1

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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

Autor: Joël Grabulos, Yann Emeric Madode, Marcel Houngbédji, Brigitte Matignon, Noël H. Akissoé, Christian Mestres, Joseph D. Hounhouigan, John Manful

Publikováno v: Journal of Cereal Science

Ablo is a rice or maize-based steam-cooked bread-like product, very popular in Benin, Togo and Ghana. This study optimized the processing steps of rice ablo using response surface methodology. The effect of precooking (proportions of flour and water,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8df3e14410256e170b576fd2af1fb9f3
https://doi.org/10.1016/j.jcs.2018.01.006

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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains

Autor: Brigitte Matignon, Esther Sakyi-Dawson, Vioutou Laetitia Michodjehoun, Lawrence Abbey, Firibu K. Saalia, Wisdom Kofi Amoa-Awua, Geneviève Fliedel, Noël Durand, Christian Mestres, C. Oduro-Yeboah

Publikováno v: Journal of Cereal Science

White Kenley is a traditional stiff dumpling produced from fermented dehulled maize grains in Ghana. The physico-chemical modifications which occur during combination of various steeping (12, 30 and 48 h) and fermentation (0 h, 12 h and 24 h) times w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::524e50a04a38f9537970037142d3ed65
https://doi.org/10.1016/j.jcs.2016.05.014

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Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix

Autor: Jean-Michel Méot, Brigitte Matignon-Pons, Christian Mestres, Aurélien Briffaz, Philippe Bohuon

Publikováno v: Journal of Food Engineering

A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch gelatinization inside rice grains during cooking. Four migrating species were considered: two water populations according to the state of the starch, so

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80ea6b8ed0df211f5b17c7b3e2b9ebd3
http://agritrop.cirad.fr/586072/

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Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé

Autor: Gérard Loiseau, Munanga de J.C. Bettencourt, Joël Grabulos, Nawel Achir, Christian Mestres, Brigitte Matignon

Publikováno v: Food Research International
Food Research International, Elsevier, 2017, 100, pp.102-111. ⟨10.1016/j.foodres.2017.06.059⟩

Gowé is an acidic beverage obtained after simultaneous saccharification and fermentation (SSF) of sorghum. A previous paper focused on modeling the growth of lactic acid bacteria during gowé processing. This paper focuses on modeling starch amyloly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93a37afe6a705b4e07a80e39c683dd54
https://pubmed.ncbi.nlm.nih.gov/28873668

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