Výsledky vyhledávání - "Manon, Vésinet"

Adhesion of Bread Dough to Solid Surfaces Under Controlled Heating: Balance Between the Rheological and Interfacial Properties of Dough

Autor: Véronique Bosc, Manon Vésinet, Lucie Huault, Sophie Bistac, Pierre Giampaoli, Maurice Brogly

Publikováno v: Journal of Food Science. 84:499-506

The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive properties of bread dough in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::05051cd91957922caabd63b29ffdd0bd
https://doi.org/10.1111/1750-3841.14462

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Adhesion of bread dough to solid surfaces under controlled heating: balance between the rheological and interfacial properties of dough

Autor: Lucie, Huault, Manon, Vésinet, Maurice, Brogly, Pierre, Giampaoli, Sophie, Bistac, Véronique, Bosc

Publikováno v: Journal of Food Science
Journal of Food Science, Wiley, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩

International audience; The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::89096235bbe43cfe9b253e1e52f645a6
https://hal.inrae.fr/hal-02622212

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