Basic knowledge models for the design of bread texture

G Della Valle (Corresponding Author), H Chiron, L Cicerelli, K Kansou, Kati Katina, A Ndiaye, M Whitworth, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Abstract

Bread making process can be defined by the succession of steps, with operating parameters and raw material properties as input variables and dough properties as output ones, rheological characteristics acting on both sides. With the help of domain specialists, we have defined the variables of bread making and focused on four main operations: mixing, proofing, laminating, and baking. Starting from concepts of rheology and multiscale analysis of dough structure, we propose basic knowledge models (BKMs) defined as a common representation of product changes for each operation, in a realistic range of dough compositions, and we delineate the areas where they are not available. Once completed, these BKMs could provide a tool to design the texture of various bread products
Original languageEnglish
Pages (from-to)5-14
JournalTrends in Food Science and Technology
Volume36
Issue number1
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

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Bread
dough
breads
texture
Rheology
rheology
baking
raw materials

Cite this

Della Valle, G., Chiron, H., Cicerelli, L., Kansou, K., Katina, K., Ndiaye, A., ... Poutanen, K. (2014). Basic knowledge models for the design of bread texture. Trends in Food Science and Technology, 36(1), 5-14. https://doi.org/10.1016/j.tifs.2014.01.003
Della Valle, G ; Chiron, H ; Cicerelli, L ; Kansou, K ; Katina, Kati ; Ndiaye, A ; Whitworth, M ; Poutanen, Kaisa. / Basic knowledge models for the design of bread texture. In: Trends in Food Science and Technology. 2014 ; Vol. 36, No. 1. pp. 5-14.
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Della Valle, G, Chiron, H, Cicerelli, L, Kansou, K, Katina, K, Ndiaye, A, Whitworth, M & Poutanen, K 2014, 'Basic knowledge models for the design of bread texture', Trends in Food Science and Technology, vol. 36, no. 1, pp. 5-14. https://doi.org/10.1016/j.tifs.2014.01.003

Basic knowledge models for the design of bread texture. / Della Valle, G (Corresponding Author); Chiron, H; Cicerelli, L; Kansou, K; Katina, Kati; Ndiaye, A; Whitworth, M; Poutanen, Kaisa.

In: Trends in Food Science and Technology, Vol. 36, No. 1, 2014, p. 5-14.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Basic knowledge models for the design of bread texture

AU - Della Valle, G

AU - Chiron, H

AU - Cicerelli, L

AU - Kansou, K

AU - Katina, Kati

AU - Ndiaye, A

AU - Whitworth, M

AU - Poutanen, Kaisa

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AB - Bread making process can be defined by the succession of steps, with operating parameters and raw material properties as input variables and dough properties as output ones, rheological characteristics acting on both sides. With the help of domain specialists, we have defined the variables of bread making and focused on four main operations: mixing, proofing, laminating, and baking. Starting from concepts of rheology and multiscale analysis of dough structure, we propose basic knowledge models (BKMs) defined as a common representation of product changes for each operation, in a realistic range of dough compositions, and we delineate the areas where they are not available. Once completed, these BKMs could provide a tool to design the texture of various bread products

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Della Valle G, Chiron H, Cicerelli L, Kansou K, Katina K, Ndiaye A et al. Basic knowledge models for the design of bread texture. Trends in Food Science and Technology. 2014;36(1):5-14. https://doi.org/10.1016/j.tifs.2014.01.003