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DTSTAMP:20251204T085044Z
DESCRIPTION:Bioresource Engineering Senior Seminar Series\n4:30 p.m.\, Thu\
 , 17 Sep.\, 2009\, Raymond 3-045\n\nEveryone is welcome and strongly encou
 raged to attend this BREE\nSpecial Seminar.\n\n\n \n\n\n \n\n\n\n\n\n\n\nI
 ndustrial Bread Making Technology:\nChallenges and Needs for the Future\nP
 rof. Alain Le Bail\n \nProf. Alain Le Bail is affiliated with the GEnie de
 s Procédés –\nEnvironnement – Agroalimentaire (GEPEA)\, a Joint\nResearch 
 Unit of the Centre National de la Recherche Scientifique\n(CNRS)\, in Nant
 es\, France. The GEPEA brings together the process\nengineering teams of t
 he University of Nantes\, École des Mines of\nNantes\, and the Ecole Natio
 nale d'Ingénieurs des Techniques des\nIndustries Agricoles et Alimentaires
  (ENITIAA) of Nantes. The\nlaboratory advances process engineering in the 
 fields of Food\,\nEnvironment\, and Marine Bioresource Valorisation.\n \nP
 rof. Le Bail will present an overview of bread making\ntechnologies applie
 d to industrial bread production\, with a focus\non the use of refrigerati
 on to extend the shelf life of bread\nproducts. There will be an explanati
 on of the BAKE-OFF-TECHNOLOGY\nwhich allows the production and marketing o
 f freshly baked breads\nand specialities made from industrial bakery prepa
 rations. Research\nfrom the European EU-FRESHBAKE Project will be discusse
 d\,\nincluding: the impact of refrigeration on bread quality\; the impact
 \nof freezing on bread aroma\; the impact of refrigeration and partial\nba
 king on Glycaemic index\; and the impact of processing conditions\non ener
 gy demand.\n \n\n\n\n\n \n\n\n\n\n\n\n\nAntioxydant Protection in Starch M
 atrices\nDr. Patricia Le\nBail\nDr. Patricia Le Bail is a First-Class Rese
 arch Scientist at the\nInstitut National de la Recherche Agronomique\, Nan
 tes\, France\n(INRA). INRA carries out mission-oriented research for high-
 quality\nand healthy foods\, competitive and sustainable agriculture and a
 \npreserved and valorised environment.\nDr. Le Bail’s research deals with 
 the dynamics and reactivity of\nligands in starch-based food matrices at m
 olecular scale. She is\npresently developing three research themes: Phase 
 changes induced\nby hydrothermal treatments of starch and of their constit
 uents\;\nTrapping\, retention and quantification of ligands in starch-base
 d\nfood matrices\; and\n \nprotection and controlled release of ligands in
  emulsified\nsystems. Dr. Le Bail will discuss antioxydant protection in s
 tarch\nmatrices.\n\n\n\n\n
DTSTART:20090917T203000Z
DTEND:20090917T220000Z
SUMMARY:Bioresource Engineering Senior Seminar Series
URL:/channels/event/bioresource-engineering-senior-sem
 inar-series-109345
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