Search results for "Bread"

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water…

2015

The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test w…

Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre

2016

Variations spatiales et temporelles de communautés adventices des cultures annuelles en France

2010

Résumé de thèse; National audience

L'acceptabilité des produits céréaliers sources de fibres

2014

Identification and quantification of volatile compounds responsible for bread's aromatic profile

2014

Identification and quantification of volatile compounds responsible for bread’s aromatic profile

2013

Bread’s texture and aroma are key factors influencing its acceptability by consumers.The main purpose of the present study was to characterize aroma compounds in three different French baguettes varying in their structural properties (density, hardness, size of alveoli and crumb’s heterogeneity). The volatile fraction of their crumb was isolated by Solvent Assisted Flavour Evaporation (SAFE) technique. Extracts were analysed by Gas Chromatography-Mass Spectrometry (GC-MS). Aroma-active compounds were determined by GC-Olfactometry (GC-O) and results were processed with detection frequency method. A total of 81 compounds (pyrazines, lactones, furans, ketones, pyrroles, aldehydes, alcohols, ac…

L25 Influence of mastication and salivation on salt release during bread consumption and relationships with food bolus formation

2012

National audience

Formulation, caractérisation et validation d'un pain "satiétogène"

2011

This PhD project was aimed at the formulation, the characterization and the validation of one bread, processed from flour selected to increase the satiety effects on humans. For the last several decades, the prevalence of overweight and obesity around the world has been increasing. The risks of obesity are responsible for a stagnation of life expectancy in some industrialized countries. In order to stop this pandemic phenomenon, dietary fibre appears to have beneficial effects on the decrease in feeling hunger, caloric intake and body weight of obese participants. The first goal of this work was to process two fibre-enriched breads: one of them was a “whole grain” bread (PF1), and the secon…

Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

2021

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bio…

The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of…

2017

Abstract Lactic acid bacteria (LAB) from spontaneous rye sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The isolated LAB were used for production of rye sourdough, and the influence of sourdough on mixed rye - wheat bread quality and acrylamide formation was evaluated. In addition, comparative studies by using acidification with L-(+)-lactic acid for mixed rye – wheat bread production were performed. Isolated LAB (P. acidilactici, L. plantarum, L. curvatus) demonstrated versatile carbohydrate metabolism, grown at 30 °C and 37 °C, and acidic tolerance. When the isolated strains were used for rye sourdough production, t…