2. Bread-making processes
2.1 Terminology
Explanations are presented in chronological order of bread-making stages.
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Kneading
Kneading consists of two phases carried out in the mixer, one after the other.
The first stage is called frasing, and is carried out at slow speed. It corresponds to the mixing of the ingredients. Frying is marked by the absorption of water by the flour's gluten and starch. The gluten particles swell, becoming sticky and attaching themselves to one another. They then form a scaffold-like network.
The second phase of kneading takes place at high speed (about twice as fast as at low speed). The mixer arm simultaneously cuts, stretches and blows the dough. Kneading is...
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Bread-making processes
Bread-making market
1. Changing consumer behavior
Changing lifestyles
Out-of-home consumption is steadily gaining market share over traditional household consumption.
New lifestyles mean that products, especially fresh produce, need to be able to keep longer. Innovation strives to meet the constraints of modern life without compromising dietary...
Bibliography
Work
- Confédération nationale de la boulangerie et boulangerie pâtisserie française - Devenir boulanger. - Éditions Sotal, p. 364, Paris, 1998.
Publication
Standardization
French Standards Association
http://normesenligne.afnor.fr
- Céréales et produit céréaliers. Blés tendres, seigles et leurs farines. Blés durs et leurs semoules. Détermination de l'« indice de chute » selon Hagberg-Perten. Indice de classement : V03-703. - NF V03-703 - 1997
- Farines de blé tendre (Triticum aestivum L.). Essai de panification de type pain courant français. Indice de...
Regulations
Product definition
Decree no. 93-1074 of September 13, 1993 implementing the law of August 1 er 1905 with regard to certain categories of bread.
Décret n 97-917 du 1 er octobre 1997, modifiant le décret n 93-1074 du 13 septembre 1993 pris pour application de la loi du 1 er...
Organizations
Association nationale de la meunerie française (ANMF).
Center national de coordination des études et recherches sur la nutrition et l'alimentation (CNERNA).
Confédération nationale de la boulangerie et boulangerie-pâtisserie française (CNBF).
Fédération des entreprises de boulangerie et pâtisserie française (FEBPF).
National...
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