Výsledky vyhledávání - "Geertrui Bosmans"

Sucrose substitution in cake systems: not a piece of cake

Autor: Jan Delcour, Thibault Godefroidt, Isabella Riley, Nand Ooms, Geertrui Bosmans, Kristof Brijs

Successful sucrose replacement in cake recipes requires thorough understanding of its functionalities and those of potential substitutes during cake production. We show that effective sucrose substitutes provide sufficient aqueous cake batter phase (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::36aad9b1a1ffcfb77c5f8450ea3b2f50
https://doi.org/10.21203/rs.3.rs-2480995/v1

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Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study

Autor: Patricia Vrinten, Mieke A. Nivelle, Ella Remmerie, Geertrui Bosmans, Jan A. Delcour, Toshiki Nakamura

Publikováno v: SC10202004070034
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Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cff50628c2d972ba1d6059f4269a28cd
https://doi.org/10.1016/j.foodchem.2019.05.049

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The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting

Autor: Sarah C. Pycarelle, Geertrui Bosmans, Jan A. Delcour, Kristof Brijs, Bram Pareyt

Publikováno v: Foods, Vol 10, Iss 107, p 107 (2021)
Foods
Volume 10
Issue 1

The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air&ndash
liquid interface stability in the batter. There is a consumer trend to avoid foods co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3396a27f4a0d516780726035dde0b19
https://www.mdpi.com/2304-8158/10/1/107

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Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study

Autor: Geertrui Bosmans, Sofie Leys, Yamina De Bondt, Christophe M. Courtin

The molecular mobility of water and biopolymers in wheat dough and the influence of xylanases thereon was investigated with time domain proton nuclear magnetic resonance relaxometry. To reduce the complexity, model systems containing starch, gluten a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd18b4cc5c7086b430fc42462e887aef
https://lirias.kuleuven.be/handle/123456789/654579

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Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

Autor: Geertrui Bosmans, Sarah C. Pycarelle, Kristof Brijs, Bram Pareyt, Jan A. Delcour

Publikováno v: Food research international (Ottawa, Ont.). 140

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been ei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff03da43a757283e7bb6c3930655d444
https://pubmed.ncbi.nlm.nih.gov/33648239

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An Ohmic heating study of the functionality of leavening acids in cream cake systems

Autor: Thibault Godefroidt, Jan A. Delcour, Geertrui Bosmans, Kristof Brijs, Nand Ooms

Publikováno v: LWT. 152:112277

Temperature gradients during cake baking complicate the study of leavening agent functionality, as leavening acid solubility and dissolution rate determine the moment of carbon dioxide (CO2) production. To control batter temperature, cream cake batte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9582db2cd681a516d355feb4f3e0f8d4
https://doi.org/10.1016/j.lwt.2021.112277

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Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

Autor: Christophe M. Courtin, Joran Verspreet, Pieter Jacobs, Jan A. Delcour, Sami Hemdane, Geertrui Bosmans

Publikováno v: Food Chemistry. 236:76-86

Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using 1H NMR. Coarse, ground, and pericarp-enrich

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a29e72031cb11ae56cc7e41559a5bfc
https://doi.org/10.1016/j.foodchem.2017.01.039

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Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1H NMR relaxometry

Autor: Sami Hemdane, Christophe M. Courtin, Geertrui Bosmans, Joran Verspreet, Pieter Jacobs, Jan A. Delcour

Publikováno v: Food Chemistry. 236:68-75

In this study, the molecular mobility of water and biopolymers in coarse, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time-domain proton nuclear magnetic resonance relaxometry, and related to their hydration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ebb25459f1209f9deb42d63e871bbef9
https://doi.org/10.1016/j.foodchem.2017.01.020

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Assessing the impact of xylanase activity on the water distribution in wheat dough: A

Autor: Sofie, Leys, Yamina, De Bondt, Geertrui, Bosmans, Christophe M, Courtin

Publikováno v: Food chemistry. 325

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::7a31e5c5b4b33b987b0761658d637e7b
https://pubmed.ncbi.nlm.nih.gov/32413686

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