Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 7-15

  Hesso, N ^a,b,c   Loisel, C ^a,b,c   Chevallier, S ^a,b,c   Le Bail, A ^a,b,c   Queveau, D ^a,b,c   Pontoire, B ^c,d   Le Bail, P ^c,d  

^a LUNAM UNIVERSITÉ   (France)

^b Laboratoire d'Acoustique Environnementale   (France)

^c SFR 4204   (France)

^d INRA   (France)

Author keywords

Baking process; Differential scanning analysis; Interactions; Model systems; Phase transitions

Indexed keywords

BAKERY PRODUCTS; GELATION; PROTEINS; QUALITY CONTROL; X RAY DIFFRACTION;

BAKING PROCESS; CAKE BAKING; CAKE BATTER; COMPLEX MATRIXES; DIFFERENTIAL SCANNING ANALYSIS; INTERACTION; MODELLING SYSTEMS; PROTEIN DENATURATION; REAL SYSTEMS; STARCH GELATINIZATION;

STARCH;

EID: 84929645847     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.013     Document Type: Article

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