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May 2019 - Bulgur

20190502

May :  Characterization of different types of bulgur

Bulgur is durum wheat with its bran removed. It is pre-steamed, dried and finally crushed. It is the base product in traditional Turkish cuisine.

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April 2019 - Pasta

20190331

April :  Measurement of starch in pasta cooking water

The technique that allows us to measure the breakdown of pasta during cooking is based on measurement of the amount of dry material in the water. This measurement is an indicator of quality. 

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Mars 2019 - Wheat flour Tortilla

20190303

March:  Tortilla quality prediction

The objective of this study is to develop formulas to predict with Mixolab, from flour rheological behavior, the rollability and diameter of tortillas.

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February 2019 - Noodles

20190205

Février : Using multiple linear regression (MLR) based on quantitative and qualitative testing to predict quality of white salted Noodle (WSN)

The aim of the project is to propose an analytical strategy to predict noodle quality from wheat flour, hence permitting a better segregation of the best suited wheat cultivars.

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January 2019 - Baguette

20181217

January : Mixolab vs Baking 

This study aims to predict baking values from Mixolab data. The objective is to improve responsiveness compared to traditional baking tests and to anticipate the quality of wheat at harvest.

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June 2019 - Buckwheat

20181217

June :  Discrimination of buckwheat flour

The objective is to discriminate samples of buckwheat originating from different sources, and define the most suitable protocol for buckwheat.

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July 2019 - Fried Rice

20181217

July  :  Impact of rice varieties, milling processes of rice flour and final bakery products quality 

The way rice is consumed is constantly changing. Originally it was only eaten as cooked grain but now rice is also consumed in many other forms. The food industry must adapt to the evolving consumer tastes.

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August 2019 - Biscuit

20181217

August :  Gluten-Free Cookies - Selection and Evaluation of Rice Flours

Over the past decade, various products have been utilized to replace wheat, which is high in gluten. Rice is often chosen forits neutral flavor, its whiteness, low sodium content. It also is easy to digest and has hypoallergenic properties.

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September 2019 - Couscous

20181217

September :  Couscous - influence of cooking time 

Couscous grains are spherical granules obtained by the aggregation of durum wheat semolina. Their quality depends on the gelatinization state of the starch it contains. 

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October 2019 - Dumplings

20181217

October :  Rice flour discrimination and Dumpling characterization

Using rice flour for dumpling process is really common in Japon. However, quality control and raw material selection is made only by final product’s characterization like sensorial evaluation.

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November 2019 - Quinoa

20181217

November : Description of a Laboratory Milling Process to obtain Quinoa Flour and Pericarp

Quinoa (or Quinua) (chenopodium quinoa Willd.) is a pseudo-cereal native to the Andes Mountains of Bolivia, Chile and Peru.

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December 2019 - Hamburger

20181217

December : Baking quality of bread flour - Sponge-dough, pound-loaf method

Sponge-Dough method is one of the most famous to evaluate baking quality of bread flour. 

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