Experimental bakery

Experimental bakery

The experimental bakery has a battery of tests mixers, ovens and kilns for the implementation of breadmaking tests. In addition to the usual assessment methods, an instrumented oven (picture below) has been designed to continuously measure variables responsible  of physical and biochemical changes during cooking the dough (temperature water content, expansion). Products with different alveolar structures can thus be produced, which are then characterized by image analysis.

four boulanger

Modification date : 11 September 2023 | Publication date : 22 August 2014 | Redactor : BIA-Guy Della Valle