Výsledky vyhledávání - "cooking methods [EN]"

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

Zobrazit plný text záznamu

Role of dewatering and roasting parameters in the quality of handmade gari

Autor: Laurent Adinsi, Eric Rondet, Julien Ricci, Geneviève Fliedel, Dominique Dufour, Layal Dahdouh, Michèle Delalonde, Andrés Escobar, Bernard Cuq

Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science & Technology

Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality crit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02acaf6468cc6c890360d284c8aaa0b0
https://doi.org/10.1111/ijfs.14745

Zobrazit plný text záznamu

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Autor: Philippe Bohuon, Christian Mestres, Céline Hofleitner, Bénédicte Fontez, Têko Gouyo, Isabelle Maraval

Publikováno v: Food Research International
Food Research International, Elsevier, 2020, 131, pp.108947. ⟨10.1016/j.foodres.2019.108947⟩

International audience; The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67792d210fb097a5e55e7f014fcaf3cb
https://hal.inrae.fr/hal-02624675

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání