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

Informazioni relative al progetto

MECASTARCH

ID dell’accordo di sovvenzione: 101024420

DOI

10.3030/101024420

Progetto chiuso

Data della firma CE 22 Aprile 2021

Data di avvio 11 Ottobre 2021

Data di completamento 10 Ottobre 2023

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 184 707,84

Contributo UE

€ 184 707,84

Coordinato da

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

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Pubblicazioni

Peer reviewed articles (1)

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

Autori: Nanci Castanha, Sylvain Challois, David Grenier, Patricia Le-Bail, Laurence Dubreil & Tiphaine Lucas
Pubblicato in: Scientific Reports, 2023, ISSN 2045-2322
Editore: 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?

Autori: Héliciane Clement, Nanci Castanha, Yves Diascorn, Patricia Le-Bail, David Grenier, Tiphaine Lucas
Pubblicato in: 36th EFFoST International Conference, 2022
Editore: 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

Autori: Nanci Castanha, Héliciane Clément, Sylvain Challois, Elysa Le Corre, Patricia Le-Bail, David Grenier, Maja Musse, Laurence Dubreil, Tiphaine Lucas
Pubblicato in: 11èmes Journées Scientifiques du Réseau des Microscopistes INRAE, 2022
Editore: 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

Autori: Nanci Castanha, Kossigan B. Dedey, Patricia Le-Bail, Elysa Le Corre, Laurence Dubreil, David Grenier, Tiphaine Lucas
Pubblicato in: 14 ICEF - International Congress on Engineering and Food, 2023
Editore: Proceedings of the 14 ICEF

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

Autori: Nanci Castanha, Tiphaine Lucas, Patricia Le-Bail, David Grenier
Pubblicato in: 20th European Young Cereal Scientists and Technologists Workshop, 2023
Editore: 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

Autori: Nanci Castanha, Sylvain Challois, Elysa Le Corre, Héliciane Clement, Patricia Le-Bail, David Grenier, Laurence Dubreil, Tiphaine Lucas
Pubblicato in: 36th EFFoST International Conference, 2022
Editore: Proceedings of the 36th EFFoST International Conference