Bread dough preparation in a mixer; impact of mixing process on dough properties

International audienc

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

CDD Gaëlle ARVISENET entre septembre 2012 et août 2016 au CSGAThe influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device. Kinetic studies were performed to follow the development of crust physical properties and the formation of volatiles responsible for the flavour of breads having different amounts of inulin. It was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction. It led to breads with an overall quality similar to that of non-enriched breads, but baked for a shorter time. Correlations between some crust properties and the amount of Maillard volatiles were determined. They showed that crust water activity, moisture and clearness could be good indicators of the Maillard reaction during the baking of bread

Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread

To be well accepted, bread with increased nutritional quality must be characterised by a good flavour. This work aimed at investigating the effect of nutritional ingredients like flour, inulin and phytase on the aromatic profile and the resulted aroma of bread. Flour had a significant impact on the volatiles formed in bread and consequently on its odour. Phytase did not modify odorant properties of breads, while inulin in white bread led to a modification of its odour linked to higher quantity of Maillard compounds formed when this fibre was added. Finally, inulin and phytase enriched breads were characterised by odorant properties close to the non-enriched breads. These breads could thus become good nutritional alternative, with the same organoleptic properties than conventional breads which are considered as acceptable by consumers

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

International audienceHead-space solid phase microextraction (HS-SPME) has been successfully applied to extract partially baked bread volatile compounds. During this study, three HS-SPME parameters (extraction time, extraction temperature, SPME fibre) were optimised on volatile compounds extraction thanks to a representativeness analysis. Results displayed that a CAR/PDMS or a CAR/PDMS/DVB fibre associated with a time of 30 min or 60 min and a temperature of 35 °C allowed obtaining odorant extracts representative of the bread odour. A flash profile was then carried out to highlight the different flavour perceptions which could exist between these four extracts even if they were close to the same bread odour. Completed by the analysis of their qualitative composition, the study revealed that there were some analytical differences in odour perceptions. These differences may be linked to synergic effects caused by the presence of characteristic volatile compounds in the extracts

A multiscale approach to understand dough microstructure formation during process; from protein network to dough rheology

International audienc

Bread dough preparation in a mixer; impact of rotation speed and of energy on selected dough properties

International audienc

Advances in the understanding of the chemical reactions responsible for bread flavour quality

International audienc

Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives

International audienc

Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives

International audienc