Water transfer in bread during staling: Physical phenomena and modelling

Autor: Alain Le-Bail, Vanessa Jury, Jean-Yves Monteau, Emmanuel Purlis, Emna Besbes

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 211, pp.95-103. ⟨10.1016/j.jfoodeng.2017.04.016⟩

Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and li

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1655be62ad00ff22ee8815503b560460
https://www.sciencedirect.com/science/article/pii/S0260877417301528

Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

Autor: Koushik Seetharaman, Alain Le Bail, Emna Besbes

Publikováno v: Food and Bioprocess Technology. 7:3407-3415

In order to understand starch changes induced by baking process at different locations of a slice of sandwich bread, namely the top, center, and bottom locations, starch was isolated from crumbs baked at two heating rates ( 6.31 and 4.67 °C/min) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::052a4e740c847aadb5acf56f89456ed0
https://doi.org/10.1007/s11947-014-1347-1

Water vapor transport properties during staling of bread crumb and crust as affected by heating rate

Autor: Vanessa Jury, Jean-Yves Monteau, A. Le Bail, Emna Besbes

Publikováno v: Food Research International. 50:10-19

In order to develop a mathematical model to simulate mass transfer occurring between the crumb and the crust during bread staling, water vapor sorption properties, i.e., moisture diffusivity, WVP and sorption of bread crumb and crust were investigate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e2a09a980194431df55f6cf7007891b
https://doi.org/10.1016/j.foodres.2012.09.041

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

Autor: Koushik Seetharaman, Alain Le Bail, Emna Besbes

Publikováno v: Journal of Food Science and Technology
Journal of Food Science and Technology, Springer Link, 2016, 53 (1), pp.304-314. ⟨10.1007/s13197-015-1992-z⟩

International audience; he impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d90b02356ee5b1523ae032ab3efecf96
https://hal.archives-ouvertes.fr/hal-02549121