Publié le 13 novembre 2025–Mis à jour le 13 novembre 2025
Date(s)
le 18 novembre 2025
Café : 15h
Séminaire: 15h15
Lieu(x)
Salle des séminaires
Bread, a story of (dietary) fibres & bubbles, from nutrition to processing.
Seminars of the Institut de Physique de Nice,
Abstract:
How can this everyday food, whose production relies on ancestral know-how, have generated nearly 10,000 scientific publications in international journals, over the last five years, from around the world? Without being exhaustive, it is possible to propose, from a French perspective, four major reasons for this enthusiasm among researchers. We outline them according to the so-called 4 P rule of thumb: ((a) Proteins, (b) nutritional Properties, (c) heritage (Patrimoine) and (d) Processing.
This talk aims to give an overview of several (dozen) years of (public) research on bread and breadmaking, by covering the first three « P » and then provide more emphasis on the fourth, i.e. the mechanisms which govern the transformation of flour, a particulate medium, into dough, a homogeneous medium at bare eye, through processes (e.g. mixing) and then into a soft, solid, cellular medium containing gas bubbles produced during fermentation, and whose structure is finally set during baking.
