naa a22 4500 510726399 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0854-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0854-1 Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability [Elektronische Daten] [Kamal Kansou, Hubert Chiron, Guy Valle, Amadou Ndiaye, Philippe Roussel, Aamir Shehzad] Kinetics of porosity and stability of dough expansion during proofing have been fitted with Gompertz and exponential models, respectively, for 24 distinct mixing conditions and same dough composition. Data for 10 conditions were used to relate the parameters of the models to mixing variables, specific power, and texturing time, through power regression models. Interpretation of the relationships between the mixing variables and the parameters of the Gompertz and exponential models emphasises the influence of dough rheological properties on dough expansion during fermentation and likely on bubbles distribution. The prediction performances of these porosity and stability models were evaluated using the root mean square error and mean absolute percentage error, for time series of the remaining 14 mixing conditions. The results show that integrating the mixing variables into the models significantly improves the prediction accuracy compared to control models whose parameters values are arithmetic means. Finally, we present an application where the mixing variables are determined in order to obtain a dough exhibiting the desired features during proofing, such as high levels of porosity and stability. Intensive mixing yields the best result but a more interesting trade-off can be obtained with intermediary mixing processes. Springer Science+Business Media, LLC, 2012 Bread dough nationallicence Fermentation nationallicence Nonlinear regression model nationallicence Prediction nationallicence Control nationallicence Image analysis nationallicence E s : Specific mechanical energy delivered to the dough by mixing (Joules per kilogram) nationallicence P s : Specific power (Watt per kilogram) nationallicence t m : Texturing time (second) nationallicence t : Proofing time (minute) nationallicence Tfp Td : Dough temperature after premixing and after mixing, respectively (degree Celcius) nationallicence P ( t ) : Porosity of the dough nationallicence R ( t ) : Shape ratio of the dough nationallicence Ga : Parameter of the Gompertz model maximum increase of porosity nationallicence Gb : Parameter of the Gompertz model maximum specific growth rate (per minute) nationallicence t i : Parameter of the Gompertz model time at the inflection point (minute) nationallicence Gd : Parameter of the Gompertz model porosity value at t = 0 nationallicence Ra : Parameter of the exponential model maximum decrease of dough shape nationallicence t s : Parameter of the exponential model time at the asymptotic phase (minute) nationallicence k 0 : Parameter of the regression models outcome of the model obtained with P s = max(P s ) and t m = max(t m ) nationallicence k 1 : Parameter of the regression models power of the P s term nationallicence k 2 : Parameter of the regression models power of the t m term nationallicence Kansou Kamal INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut Chiron Hubert INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut Valle Guy INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut Ndiaye Amadou INRA, I2M, USC 927, CNRS, INRA, Université Bordeaux 1, 33405, Talence, France aut Roussel Philippe Polytech' Paris-UPMC, Université Paris 6, 75252, Paris, France aut Shehzad Aamir INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2150-2164 1935-5130 6:8<2150 2013 6 11947 https://doi.org/10.1007/s11947-012-0854-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0854-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kansou Kamal INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut NATIONALLICENCE 700 1- Chiron Hubert INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut NATIONALLICENCE 700 1- Valle Guy INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut NATIONALLICENCE 700 1- Ndiaye Amadou INRA, I2M, USC 927, CNRS, INRA, Université Bordeaux 1, 33405, Talence, France aut NATIONALLICENCE 700 1- Roussel Philippe Polytech' Paris-UPMC, Université Paris 6, 75252, Paris, France aut NATIONALLICENCE 700 1- Shehzad Aamir INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316, Nantes Cedex 3, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2150-2164 1935-5130 6:8<2150 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer