Water mobility and microstructure of gluten network during dough mixing using TD NMR.

This work aimed to establish the relationships between flour components, dough behaviour and changes in water distribution at mixing. TD NMR was used to track water distribution in dough during mixing for different mixing times and hydration levels. Four commercial wheat flours with distinct characteristics were expressly selected to exhibit various dough behaviours at mixing.

Semi-automatic segmentation of whole-body images in longitudinal studies.

We propose a semi-automatic segmentation pipeline designed for longitudinal studies considering structures with large anatomical variability, where expert interactions are required for relevant segmentations. Our pipeline builds on the regularized Fast Marching (rFM) segmentation approach by Risser(2018). It consists in transporting baseline multi-label FM seeds on follow-up images, selecting the relevant ones and finally performing the rFM approach.

Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?

Sourdough bread is known to have a characteristic sour taste. To guarantee consumer acceptability, sour taste should be monitored to assure constant bread quality. However, little is known about bread sour taste perception, especially how it evolves during tasting, neither if some simple measurements could help predict it.

The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.

In this study, we determined the effect of organic (i) flour ash content (1%-1.4%) and (ii) flour by-product addition (bran, shorts and germ) on sourdough performances. After five consecutive back-sloppings, sourdough was used for bread-making and its bread-related properties were assessed.

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.

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), pectins (PE, 1/5) and inulin (IN, 1/5). The addition of DF decreased the specific mechanical energy developed by the mixer, mainly because of water addition.