Search Results - "Diler, Guénaelle"

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems by Roze, Mathilde, Diler, Guénaelle, Pontoire, Bruno, Novalès, Bruno, Jonchère, Camille, Crucean, Doina, Le-Bail, Alain, Le-Bail, Patricia

“…This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end,…”
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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits by Roze, Mathilde, Crucean, Doina, Diler, Guénaelle, Rannou, Cécile, Catanéo, Clément, Jonchère, Camille, Le-Bail, Alain, Le-Bail, Patricia

“…Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from…”
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Salt reduction in sheeted dough: A successful technological approach by Diler, Guénaëlle, Le-Bail, Alain, Chevallier, Sylvie

“…The challenge of reducing the salt content while maintaining shelf life, stability and acceptability of the products is major for the food industry. In the…”
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Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production by Diler, Guénaëlle, Rannou, Cécile, Guyon, Claire, Prost, Carole, Le-Bail, Alain

“…•Amyloglucosidase (AMG) was considered to provide a sweet taste in cereal product.•AMG can produce glucose in non-conventional conditions in bread dough.•AMG…”
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Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking by Diler, Guénaëlle, Chevallier, Sylvie, Pöhlmann, Inga, Guyon, Claire, Guilloux, Marion, Le-Bail, Alain

“…Amyloglucosidase (AMG) is an enzyme that hydrolyzes starch into glucose units. AMG activity was tested in a model pie dough during the dough-making process…”
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