Mechanical contribution of starch granules in the stabilization/destabilization of cell walls during bread baking

Project Information

MECASTARCH

Grant agreement ID: 101024420

DOI 10.3030/101024420

Project closed

EC signature date 22 April 2021

Start date 11 October 2021

End date 10 October 2023

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 184 707,84

EU contribution € 184 707,84

Coordinated by

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT
France

Publications

Peer reviewed articles (1)

Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough

Author(s): Nanci Castanha, Sylvain Challois, David Grenier, Patricia Le-Bail, Laurence Dubreil & Tiphaine Lucas
Published in: Scientific Reports, 2023, ISSN 2045-2322
Publisher: Nature Publishing Group
DOI: 10.1038/s41598-023-39797-w

Conference proceedings (5)

How does starch affect wheat bread crumb structure during baking and cooling?

Author(s): Héliciane Clement, Nanci Castanha, Yves Diascorn, Patricia Le-Bail, David Grenier, Tiphaine Lucas
Published in: 36th EFFoST International Conference, 2022
Publisher: Proceedings of the 36th EFFoST International Conference

Multi-scale characterization of food matrices using a combined MRI and confocal and multiphoton microscopy approach; focus on bread and vegetable tissues

Author(s): Nanci Castanha, Héliciane Clément, Sylvain Challois, Elysa Le Corre, Patricia Le-Bail, David Grenier, Maja Musse, Laurence Dubreil, Tiphaine Lucas
Published in: 11èmes Journées Scientifiques du Réseau des Microscopistes INRAE, 2022
Publisher: Proceedings of the 11èmes Journées Scientifiques du Réseau des Microscopistes INRAE

Numerical modelling of deformation and rupture of gas cell walls in bread dough during baking

Author(s): Nanci Castanha, Kossigan B. Dedey, Patricia Le-Bail, Elysa Le Corre, Laurence Dubreil, David Grenier, Tiphaine Lucas
Published in: 14 ICEF - International Congress on Engineering and Food, 2023
Publisher: Proceedings of the 14 ICEF

Study of mechanical properties of starches under increasing temperature and limited water content

Author(s): Nanci Castanha, Tiphaine Lucas, Patricia Le-Bail, David Grenier
Published in: 20th European Young Cereal Scientists and Technologists Workshop, 2023
Publisher: Proceedings of the 20th European Young Cereal Scientists and Technologists Workshop

Investigation of the 3D wheat bread dough structure at the scale of gas cell walls using two complementary approaches: label-free multiphoton and confocal microscopies

Author(s): Nanci Castanha, Sylvain Challois, Elysa Le Corre, Héliciane Clement, Patricia Le-Bail, David Grenier, Laurence Dubreil, Tiphaine Lucas
Published in: 36th EFFoST International Conference, 2022
Publisher: Proceedings of the 36th EFFoST International Conference