References of "Borchani,, Chema"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailEnzymatic process for the fractionation of baker’s yeast cell wall (Saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

in Food Chemistry (2014), 163

Detailed reference viewed: 10 (0 ULg)
Full Text
See detailEnzymatic process for the fractionation of baker's yeast cell wall (saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

Conference (2014, April 07)

Detailed reference viewed: 8 (0 ULg)
Full Text
Peer Reviewed
See detailEFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Borchani,, Chema; Masmoudi, Manel; Besbes, Souhail et al

in JOURNAL OF TEXTURE STUDIES (2011), 42(4), 300-308

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality ... [more ▼]

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found (P > 0.05) between scores for all sensory parameters. [less ▲]

Detailed reference viewed: 34 (7 ULg)