Zobrazeno 1 - 10
of 134
pro vyhledávání: '"Tiphaine Lucas"'
Autor:
Nanci Castanha, Sylvain Challois, David Grenier, Patricia Le-Bail, Laurence Dubreil, Tiphaine Lucas
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is s
Externí odkaz:
https://doaj.org/article/1b80c53443d4498faf1698592da3fec7
Autor:
Kossigan Bernard Dedey, David Grenier, Laurent Blondel, Yves Diascorn, Marie-Hélène Morel, Tiphaine Lucas
Publikováno v:
Journal of Cereal Science
Journal of Cereal Science, 2023, 110, pp.103629. ⟨10.1016/j.jcs.2023.103629⟩
Journal of Cereal Science, 2023, 110, pp.103629. ⟨10.1016/j.jcs.2023.103629⟩
International audience; A small bubble-inflation device was developed for use in conjunction with a Low-to-Mid Range Magnification Digital Microscope. This device made it possible to observe the bi-extension of dough and gluten films at the top of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::921c4be407311c187b97843038df4a3a
https://hal.inrae.fr/hal-04043264
https://hal.inrae.fr/hal-04043264
Autor:
Maja Musse, Steven Le Feunteun, Guylaine Collewet, Mattéi Ravilly, Stéphane Quellec, Jordane Ossemond, Martine Morzel, Sylvain Challois, Françoise Nau, Tiphaine Lucas
Publikováno v:
Food Research International. 169:112821
Publikováno v:
Magnetic resonance in chemistry : MRCREFERENCES. 60(7)
To provide evidence for previously proposed assumptions concerning starch gelatinization sub-mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was c
Autor:
Corinne Rondeau‐Mouro, Mireille Cambert, Laurent Blondel, Yves Diascorn, Léo Mbaya, Nor Nadiah Binti Ahmad Nazari, Sarah Helary, Tiphaine Lucas
Publikováno v:
Magnetic resonance in chemistry : MRCREFERENCES. 60(7)
A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling de
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 248, pp.62-70. ⟨10.1016/j.jfoodeng.2018.12.014⟩
Journal of Food Engineering, Elsevier, 2019, 248, pp.62-70. ⟨10.1016/j.jfoodeng.2018.12.014⟩
International audience; An experimental approach to partial baking of dough rolls at low temperature (< 105°C) and partial vacuum (-20 kPa) was developed. The impact of various partial vacuum and heat transfers at the bottom of dough rolls during ba
Autor:
Corinne Rondeau-Mouro, Marie-Hélène Morel, Kossigan Bernard Dedey, Tiphaine Lucas, David Grenier
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩
Trends in Food Science and Technology, Elsevier, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩
Trends in Food Science and Technology, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩
Trends in Food Science and Technology, Elsevier, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩
Background This literature review describes the evolution during baking of the three main components in dough (starch, proteins, and the aqueous phase) in order to understand what causes gas cells to open. To date, most of the literature has focused
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3acd997bcfde358a7efb7dd0547b00e2
https://hal.inrae.fr/hal-03136581
https://hal.inrae.fr/hal-03136581
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2021, 308, pp.110669. ⟨10.1016/j.jfoodeng.2021.110669⟩
Journal of Food Engineering, 2021, 308, pp.110669. ⟨10.1016/j.jfoodeng.2021.110669⟩
Journal of Food Engineering, Elsevier, 2021, 308, pp.110669. ⟨10.1016/j.jfoodeng.2021.110669⟩
Journal of Food Engineering, 2021, 308, pp.110669. ⟨10.1016/j.jfoodeng.2021.110669⟩
International audience; A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by va
Publikováno v:
Drying Technology
Drying Technology, Taylor & Francis, 2017, 35 (12), pp.1518-1529. ⟨10.1080/07373937.2016.1260030⟩
Drying Technology, Taylor & Francis, 2017, 35 (12), pp.1518-1529. ⟨10.1080/07373937.2016.1260030⟩
International audience; A 1D baking model was previously developed to improve the understanding of transport phenomena and bubble formation inside dough. Using this model, the present study focused on crust setting and its particular behavior. Simula
Publikováno v:
COMSOL Conference 2019
COMSOL Conference 2019, Sep 2019, Cambridge, United Kingdom
HAL
COMSOL Conference 2019, Sep 2019, Cambridge, United Kingdom
HAL
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]SPEE [ADD1_IRSTEA]Sûreté alimentaire; International audience; The unidirectional extension of a bread dough gas cell wall (GCW) composed of a single starch granule surrounded by gluten was considered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9d765b618d3d48e416264d5d8f92b248
https://hal.inrae.fr/hal-02609749
https://hal.inrae.fr/hal-02609749