Basic knowledge models for the design of bread texture

G Della Valle; H Chiron; L Cicerelli; K Kansou; Kati Katina; A Ndiaye; M Whitworth; Kaisa Poutanen

doi:10.1016/j.tifs.2014.01.003

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 journal › Article › Scientific › peer-review

33 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 language	English
Pages (from-to)	5-14
Journal	Trends in Food Science and Technology
Volume	36
Issue number	1
DOIs	https://doi.org/10.1016/j.tifs.2014.01.003
Publication status	Published - 2014
MoE publication type	A1 Journal article-refereed

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10.1016/j.tifs.2014.01.003

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title = "Basic knowledge models for the design of bread texture",

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",

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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

PY - 2014

Y1 - 2014

N2 - 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

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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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

IS - 1

ER -

Basic knowledge models for the design of bread texture

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