How does starch affect wheat bread crumb structure during baking and cooling?
Autoren:
Héliciane Clement, Nanci Castanha, Yves Diascorn, Patricia Le-Bail, David Grenier, Tiphaine Lucas
Veröffentlicht in:
36th EFFoST International Conference, 2022
Herausgeber:
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
Autoren:
Nanci Castanha, Héliciane Clément, Sylvain Challois, Elysa Le Corre, Patricia Le-Bail, David Grenier, Maja Musse, Laurence Dubreil, Tiphaine Lucas
Veröffentlicht in:
11èmes Journées Scientifiques du Réseau des Microscopistes INRAE, 2022
Herausgeber:
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
Autoren:
Nanci Castanha, Kossigan B. Dedey, Patricia Le-Bail, Elysa Le Corre, Laurence Dubreil, David Grenier, Tiphaine Lucas
Veröffentlicht in:
14 ICEF - International Congress on Engineering and Food, 2023
Herausgeber:
Proceedings of the 14 ICEF
Study of mechanical properties of starches under increasing temperature and limited water content
Autoren:
Nanci Castanha, Tiphaine Lucas, Patricia Le-Bail, David Grenier
Veröffentlicht in:
20th European Young Cereal Scientists and Technologists Workshop, 2023
Herausgeber:
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
Autoren:
Nanci Castanha, Sylvain Challois, Elysa Le Corre, Héliciane Clement, Patricia Le-Bail, David Grenier, Laurence Dubreil, Tiphaine Lucas
Veröffentlicht in:
36th EFFoST International Conference, 2022
Herausgeber:
Proceedings of the 36th EFFoST International Conference
