0000000000873371
AUTHOR
Coralie Blanchard
Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment
International audience; The study of food products is always a challenge due to the number of components involved and the interactions that may occur between them. Water is a particular ingredient which interacts with all hydrophilic compounds, although affinities may differ for limiting water amount. During this study, results obtained using H-1 NMR on cake dough were compared in terms of the effects of flour type (soft or medium hard), the addition of gluten (5%-20%) and the use of soft flour fractions (flour particle fractions smaller or larger than 50 mu m). T-2 values and the signal intensities of different proton populations were studied as a function of the wheat protein contents of …
The effects of sodium alginate and calcium levels on pea proteins cold-set gelation
Abstract A multi-scale investigation of pea proteins – alginate cold-set gels was proposed in this study. The gel preparation followed a two-steps procedure. Globular pea proteins were first denatured and aggregated by a pre-heating step. Sodium alginate was then added at different concentrations. Thereafter the in situ gelation process was induced at 20 °C using glucono-δ-lactone (GDL) and two calcium carbonate (CC) levels; calcium cations were released as the pH decreased. Small-amplitude rheology measurements (storage modulus G′) showed that stronger mixed gels were obtained than single-biopolymer solutions. Confocal laser scanning microscopy (CLSM) revealed phase-separating microstructu…
On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture
Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flo…