Search Results - "CHIRON, H"

Effect of brown seaweed powder on physical and textural properties of wheat bread by Arufe, S., Della Valle, G., Chiron, H., Chenlo, F., Sineiro, J., Moreira, R.

“…This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties…”
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Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography by Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., Réguerre, A.-L.

“…Bread doughs of various compositions were prepared and studied by computed X-ray microtomography (XRT) with high resolution (5 μm). Their cellular structure…”
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Synthesis and magnetic properties of La-substituted M-type Sr hexaferrites by Seifert, D., Töpfer, J., Langenhorst, F., Le Breton, J.-M., Chiron, H., Lechevallier, L.

“…Single-phase M-type hexagonal ferrites Sr 1− x La x Fe 12O 19 (0≤ x≤1) were prepared by a ceramic route. The stability limits of the ferrite phases were…”
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Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough by Turbin-Orger, A, Babin, P, Boller, E, Chaunier, L, Chiron, H, Della Valle, G, Dendievel, R, Réguerre, A L, Salvo, L

“…X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has…”
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Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends by Arufe, S., Chiron, H., Doré, J., Savary-Auzeloux, I., Saulnier, L., Della Valle, G.

“…Wheat flour doughs were processed with soluble dietary fibres (DF) added up to 40% (w/w flour). DF were made of a ternary mixture of maltodextrins (MT, 3/5),…”
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Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions by Shehzad, A., Chiron, H., Della Valle, G., Kansou, K., Ndiaye, A., Réguerre, A.L.

“…A method was developed to study the modifications of volume and shape of wheat flour dough during fermentation process by digital camera. Various compositions…”
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Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer by Shehzad, A., Chiron, H., Della Valle, G., Lamrini, B., Lourdin, D.

“…► Temperature and energy during wheat dough in spiral mixer show important viscous dissipation. ► Model of energy balance with heat transfer coefficient ≈75…”
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Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking by Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., Réguerre, A.L., Salvo, L., Dendievel, R.

“…The use of fast X-ray computed microtomography (CMT) shows that the development of gas cell structures during fermentation first depends on a critical time, t…”
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A digital learning tool based on models and simulators for food engineering (MESTRAL) by Suciu, I., Ndiaye, A., Baudrit, C., Fernandez, C., Kondjoyan, A., Mirade, P.S., Sicard, J., Tournayre, P., Bohuon, P., Buche, P., Courtois, F., Guillard, V., Athes, V., Flick, D., Plana-Fattori, A., Trelea, C., Trystram, G., Delaplace, G., Curet, S., Della Valle, D., Pottier, L., Chiron, H., Guessasma, S., Kansou, K., Kristiawan, M., Della Valle, G.

“…This paper presents a digital learning tool, MESTRAL (“Modélisation Et Simulation des TRansformations ALimentaires”, “Modelling and Simulating Food Processing”…”
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Rheological properties of wheat flour dough and French bread enriched with wheat bran by Le Bleis, F., Chaunier, L., Chiron, H., Della Valle, G., Saulnier, L.

“…Wheat flour doughs were elaborated with wheat-bran in various contents, up to 20%, and particle sizes of fractions, in order to study the specific role of…”
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Assessment of French bread texture by a multi-indentation test by Chaunier, L., Chiron, H., Della Valle, G., Rouaud, O., Rzigue, A., Shehzad, A.

“…•French bread texture is assessed by an original device based on multi-indentation.•Crust and crumb properties can be distinguished by applying test on…”
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Dough/crumb transition during French bread baking by Rouillé, J., Chiron, H., Colonna, P., Della Valle, G., Lourdin, D.

“…The modifications occurring during dough to crumb (D/C) transition of French bread (350 g) were studied in an instrumented pilot-scale oven for doughs with…”
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Kinetics of crust formation during conventional French bread baking by Della Valle, G., Chiron, H., Jury, V., Raitière, M., Réguerre, A.-L.

“…64 breads were baked in a deck oven under conventional French baking conditions. Their hearth and surface temperatures were measured at various baking times…”
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Elongational properties and proofing behaviour of wheat flour dough by Turbin-Orger, A., Shehzad, A., Chaunier, L., Chiron, H., Della Valle, G.

“…•Dough elongational viscosity follows a power law for a large range of formulations.•Increase of liquid fraction decreases consistency by gluten network…”
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An instrumented pilot scale oven for the study of French bread baking by Sommier, A., Chiron, H., Colonna, P., Della Valle, G., Rouillé, J.

“…A static oven designed for French bread baking has been instrumented to monitor the processing conditions and record variables responsible for dough changes…”
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Effects of the replacement of Glu-A1 by Glu-D1 locus on agronomic performance and bread-making quality of the hexaploid wheat cv. Courtot by Dumur, J., Jahier, J., Dardevet, M., Chiron, H., Tanguy, A.-M., Branlard, G.

“…The aim of this study was to evaluate the cumulative and interactive effects on wheat ( Triticum aestivum L.) gluten strength and mixing properties of dough…”
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Evidence of 131I and 134,137Cs activities in Bordeaux, France due to the Fukushima nuclear accident by Perrot, F., Hubert, Ph, Marquet, Ch, Pravikoff, M.S., Bourquin, P., Chiron, H., Guernion, P.-Y., Nachab, A.

“…Following the Fukushima nuclear accident, low-background gamma spectrometry measurements were performed with HPGe detectors at the PRISNA platform located at…”
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Evidence of 131I and (134,137)Cs activities in Bordeaux, France due to the Fukushima nuclear accident by Perrot, F, Hubert, Ph, Marquet, Ch, Pravikoff, M S, Bourquin, P, Chiron, H, Guernion, P-Y, Nachab, A

“…Following the Fukushima nuclear accident, low-background gamma spectrometry measurements were performed with HPGe detectors at the PRISNA platform located at…”
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Active epidemiological surveillance of musculoskeletal disorders in a shoe factory by Roquelaure, Y, Mariel, J, Fanello, S, Boissière, J-C, Chiron, H, Dano, C, Bureau, D, Penneau-Fontbonne, D

“…Aims: (1) To evaluate an active method of surveillance of musculoskeletal disorders (MSDs). (2) To compare different criteria for deciding whether or not a…”
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Bioavailability of starch in bread rich in amylose : metabolic responses in healthy subjects and starch structure by HOEBLER, C, KARINTHI, A, CHIRON, H, CHAMP, M, BARRY, J.-L

“…This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the flour…”
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