Recherche - Archive ouverte HAL Accéder directement au contenu

Filtrer vos résultats

17 résultats
Page :
triés par

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

 Guénaelle Leray , Bonastre Oliete , Sandra Mézaize , Sylvie Chevallier , Marie de Lamballerie
Journal of Food Engineering, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩
Article dans une revue istex hal-02561999v1

Benchmarking of industrial and innovative organic soft breads with improved nutritional quality: comparison of adults vs children perception

 Cécile Rannou , Guénaëlle Diler , Christophe Choimet , Catherine Fillonneau , Clément Catanéo , et al.
32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France
Poster de conférence hal-01938404v1
Image document

Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

 Guénaëlle Diler , Cécile Rannou , Claire Guyon , Carole Prost , Alain Le-Bail
Applied Food Research, 2021, 1 (2), pp.100007. ⟨10.1016/j.afres.2021.100007⟩
Article dans une revue hal-03971103v1

Impact du sel sur le développement des propriétés caractéristiques d'une pâte modèle à base de farine de blé au cours du pétrissage

 Guénaëlle Diler , Sylvie Chevallier , Alain Le-Bail
Industries Alimentaires et Agricoles, 2016
Article dans une revue hal-01928293v1

Impact of the composition of selected fat blends on the texture and staling rate of brioche

 Guénaëlle Diler , Alain Le-Bail
Cereals & Grains 2019, Nov 2019, Denver, United States
Poster de conférence hal-02562129v1
Image document

Impact of the chilling conditions on the kinetics of staling of bread

 Alain Le-Bail , Guénaelle Leray , Annick Perronnet , Guillaume Roelens
Journal of Cereal Science, 2011, 54 (1), pp.13-19. ⟨10.1016/j.jcs.2010.10.007⟩
Article dans une revue istex hal-02562013v1
Image document

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

 Mathilde Roze , Guénaelle Diler , Bruno Pontoire , Bruno Novales , Camille Jonchère , et al.
Foods, 2023, 12 (3), pp.607. ⟨10.3390/foods12030607⟩
Article dans une revue hal-04026267v1

Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough

 Marion Guilloux , Carole Prost , Clément Catanéo , Guénaelle Leray , Sylvie Chevallier , et al.
Journal of Texture Studies, 2013, 44 (5), pp.397-408. ⟨10.1111/jtxs.12029⟩
Article dans une revue istex hal-02562019v1

Salt reduction in sheeted dough: A successful technological approach

 Guénaëlle Diler , Alain Le-Bail , Sylvie Chevallier
Food Research International, 2016, 88, pp.10 - 15. ⟨10.1016/j.foodres.2016.03.013⟩
Article dans une revue hal-01527560v1

Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking

 Guénaëlle Diler , Sylvie Chevallier , Inga Pöhlmann , Claire Guyon , Marion Guilloux , et al.
Journal of Cereal Science, 2015, 61, pp.63 - 70. ⟨10.1016/j.jcs.2014.10.003⟩
Article dans une revue hal-01540185v1

A new strategy of sugar reduction in pound cake using Miraculine; impact of combined sucrose reduction and pH reduction on cake properties

 Sonu Susan-Mathew , C. Loisel , Antoine Godard , Guénaëlle Diler , Alain Le Bail
32nd EFFoST International Conference, Nov 2018, Nantes, France
Poster de conférence hal-01969132v1

Thermisation de farine par MICRO-ONDES ; application à la désinsectisation, à la correction (a-am.) et aux farines fonctionnelles

 Danilo Basto , Guénaëlle Diler , Delphine Queveau , Eve-Anne Norwood , Jean-Paul Bernard , et al.
70es Journées Techniques des Industries Céréalières (JTIC), Oct 2019, Lille, France
Poster de conférence hal-02562165v1

Reduction of salt, sugar and fat: How to improve the nutritional quality of organic soft bread while maintaining acceptability ?

 Cécile Rannou , Guénaëlle Diler , Christophe Choimet , Catherine Fillonneau , Clément Catanéo , et al.
32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France
Poster de conférence hal-01938414v1

Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects

 Christian Salles , Carole Prost , Thierry Thomas-Danguin , Adiansyah Syarifuddin , Ana-Carolina Mosca , et al.
32. EFFoST international conference, Nov 2018, Nantes, France
Communication dans un congrès hal-02790296v1

Water in the case of baking/staling. Impact on quality parameters of selected products

 Alain E Le-Bail , Nesrin Hesso , Emna Besbes , Guénaelle Leray , S. Chevallier , et al.
Euro Food Water, May 2016, Louvain, Belgium
Communication dans un congrès hal-01669309v1
Image document

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

 Mathilde Roze , Doina Crucean , Guénaelle Diler , Cécile Rannou , Clément Catanéo , et al.
Foods, 2021, 10 (11), pp.2545. ⟨10.3390/foods10112545⟩
Article dans une revue hal-03540866v1
Image document

Intérêt d’une approche procédé pour la reformulation de produits réduits en sel-sucre-matières grasses en Boulangerie Viennoiserie Pâtisserie

 Guénaëlle Diler , Mathieu Guilloux , Laurent Lethuaut , Sylvie Chevallier , Carole Prost , et al.
Innovations Agronomiques, 2019, 78, pp.13 - 25. ⟨10.15454/yvwf-8k86⟩
Article dans une revue hal-02914304v1
Page :