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New developments in low field NMR for the characterisation of food microstructure

1 June 2009 | By Matthieu Adam-Berret and François Mariette, Cemagref & Université européenne de Bretagne

Fats are present in most food products and they have a significant importance for fat-containing products such as chocolate and butter. The physical properties of fats depend on the polymorphic behaviour and inter-solubility of their major triacylglycerol components and the phase behaviour of these mixtures is of paramount importance for…


Energy, nutrition and the quality of breads; an overview of ‘EU-FRESHBAKE’

3 December 2008 | By A. Le-Bail and R. Zuniga, ENITIAA – GEPEA; T. Lucas, Cemagref; M. Sikora, University of Agriculture Balicka; C. M. Rosell, IATA-CSIC; D. Curic, University of Zagreb; T. Park, TTZ-EIBT; V. Kiseleva, Russian Academy of Science, IBCP RAS; M. Pitroff, MIWE; I. Van Haesendonck, PURACOR; M. Bonnand-Ducasse, BIOFOURNIL; M. Koczwara, BEZGLUTEN; V. Cerne, SCHAER R&D

The European bread industry is using refrigeration more and more to extend the shelf life of bakery products. The associated technologies, called bake-off-technology, allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Energy used for bread making, nutrition facts and quality of the final…


Examining crust problems of frozen bread

11 August 2006 | By Pr Alain Le BAIL, Nasser Hamdami, Vanessa Jury and Jean-Yves Monteau, ENITIAA – France, Armel Davenel and Tiphaine Lucas, CEMAGREF, France and Pablo. D. Ribotta, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina

While overall bread consumption remains more or less constant, Bake Off Technology (BOT) is increasing its market share every year with an annual growth rate close to 10 per cent. BOT consists of producing bread from industrial refrigerated, frozen or non-frozen bakery goods and selling them in bakeries or making…