. Après-chauffage-et-refroidissement-il-existe-un-gradient-de-teneur-en-eau-dans-la-mie-de-la-génoise, La mie du fond (< 0,5mm) est plus sèche que la mie au centre de la génoise. La teneur en eau de la mie est plus importante quand on s'approche de la croûte supérieure. Elle reste proche de la teneur en eau initiale de la pâte (50 g eau/100 g MS) tout en diminuant légèrement, sa valeur finale est comprise entre 44 et 47, g eau/100g MS quelque soit la température de chauffage. L'activité de l'eau de la mie varie peu par rapport à celle de la pâte, pp.91-092

1. La-croûte-de-la-génoise-cuite-À, ? 5mm) est plus sèche que celle cuite à 160°C : 10,3 ± 0,1 g d'eau/100 g MS et 13,1 ± 0,4 respectivement. Par contre la croûte de génoise cuite à 220°C est plus riche en

L. Capacité-thermique-de-la-pâte-calculée-en-considérant-les, Cp et les fractions massiques (x) des ingrédients (Tableau 18), est de 2111 J.kg -1 .°C -1 . Le calcul effectué avec une pâte faite d'eau (Cp 4180 J.kg -1 .°C -1 )

L. Ctmètre-fournit-la-valeur-?, Cp en J.m -3 .°C -1 . En utilisant la valeur de la masse volumique mesurée, nous en déduisons la capacité thermique massique à température ambiante (20°C) de la pâte (3130 J/kg.°C) et de la génoise cuite après refroidissement. Les résultats sont donnés dans le Tableau 19, Il faut noter la faible variation de Cp entre la pâte et la génoise cuite (mie), ce qui est important pour les calculs de

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M. P. Hwang and K. Et-hayakawa, BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES, Journal of Food Science, vol.12, issue.4, pp.1400-1402, 1407.
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P. E. Marston and T. L. Et-wannan, Bread baking. The transformation from dough to bread. The Baker's Digest, pp.24-49, 1976.

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F. Pierrel and M. Et-newborough, Heat Flux Maps for Ovens: Concept of Baking Comfort Zones, Process Industries, 2003.
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I. Savoy-barbotteau, Etude et modélisation d'un four-tunnel de biscuiterie à chauffage indirect au gaz naturel, 1993.

I. Savoye, G. Trystram, A. Duquenoy, P. Brunet, and F. Et-marchin, Heat and mass transfer dynamic modelling of an indirect biscuit baking tunnel-oven. Part I: Modelling principles, Journal of Food Engineering, vol.16, issue.3, pp.173-196, 1992.
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O. Vitrac and G. Et-trystram, A method for time and spatially resolved measurement of convective heat transfer coefficient (<mml:math altimg="si40.gif" display="inline" overflow="scroll" xmlns:xocs="http://www.elsevier.com/xml/xocs/dtd" xmlns:xs="http://www.w3.org/2001/XMLSchema" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://www.elsevier.com/xml/ja/dtd" xmlns:ja="http://www.elsevier.com/xml/ja/dtd" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:tb="http://www.elsevier.com/xml/common/table/dtd" xmlns:sb="http://www.elsevier.com/xml/common/struct-bib/dtd" xmlns:ce="http://www.elsevier.com/xml/common/dtd" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:cals="http://www.elsevier.com/xml/common/cals/dtd"><mml:mi>h</mml:mi></mml:math>) in complex flows, Chemical Engineering Science, vol.60, issue.5, pp.1219-1236, 2005.
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. Publications, I. Communications-book-sections-douiri, A. Sommier, and A. Et-duquenoy, Réalisation d'un four instrumenté et application à l'étude de la cuisson du pain français, Du rayonnement scientifique à la diffusion des technologies -Actes du 9° Congrès SFGP (9-11 septembre 2003, Saint-Nazaire, France). [CD-ROM]. J. Legrand, pp.90-413, 2003.

A. Sommier and I. Et-douiri, Un four piloté sous contrôle : de la mesure au contrôle du procédé, FuturVIEW'2003 -Actes des Premières Journées Francophones sur la Programmation Graphique pour la Mesure et l'Automatisation avec le langage LabVIEW TM (12-13 juin 2003, 2003.

I. Douiri, E. Dumoulin, A. Sommier, and G. Et-trystram, Cooking of frozen croissants, ICEF 9 -International Congress on Engineering and Food (7-11 mars, pp.432-436, 2004.

I. Douiri, A. Sommier, and A. Et-duquenoy, Réalisation d'un four instrumenté et application à l'étude de la cuisson du pain français, JSTA'2003 -1ère Journée Scientifique et technologique de l'Agroalimentaire, 2003.

I. Douiri, E. Dumoulin, A. Sommier, and G. Et-trystram, Determination of density variation during sponge cake baking. Food is life -IUFoST 13th World Congress of Food Science & Technology, pp.17-21, 2006.

I. Journal-articles-douiri, A. Sommier, and A. Et-duquenoy, Le pain sous haute surveillance, Industries des Céréales, issue.131, p.16, 2003.

A. Sommier and I. Et-douiri, Approche et compréhension des transferts de chaleur et de matière lors de la cuisson du pain, Industries des Céréales, issue.147, pp.5-11, 2006.