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Étude de l’évolution des contacts moules / pains de mie au cours de la cuisson en fonction des propriétés de surface des moules

Abstract : Perfluorinated coatings used as anti-adhesive coatings in bread pans are subjected questions relating to their aging. In this context, the objective of this work was to focus on the consequences of aging of perfluoroalkoxy (PFA) coatings on their anti-adhesive performance. The consequences of loss of anti-adhesive properties were studied in terms of chemical risks and neoformed compounds in bread crust during baking in contact with a pan were investigated. To do so, pans were aged under industrial conditions, then a method was specifically developed for this study to measure forces during depanning step. Moreover, several bread formulas were tested. The aim was to determine the impact of physical state of lipids (rapeseed oil versus concrete fat) and of other components as proteins and fibers (by adding whole-wheat flour) on depanning step.Aging in industrial conditions seems to only affect physical properties (roughness) of PFA coatings. These modifications of the pan surface did not led to depanning problem at the end of the baking step. Moreover, the chosen reactivity markers evolve slightly with aging, whatever the bread formula used, even if a slightly increase of CML quantity with aged pan was highlighted.Furthermore, in order to characterize the adhesion of wheat dough depending on the temperature, a new methodology was developed. It consisted in measuring the adherence forces under experimental simulations on rheometer. We selected model glass surfaces which had chemical properties close to the properties of PFA coatings. We showed that adhesion and viscoelastic properties evolve in the same way with temperature, and interfacial properties also contribute to evolution of dough adhesion. Wheat dough tend to adhere more easily on hydrophilic surfaces. Anyway, on these surfaces, failure may become cohesive from a specific temperature, showing a decrease of the dough surface hydrophobicity.
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Lucie Huault. Étude de l’évolution des contacts moules / pains de mie au cours de la cuisson en fonction des propriétés de surface des moules. Génie des procédés. AgroParisTech, 2016. Français. ⟨NNT : 2016AGPT0038⟩. ⟨tel-02932258⟩

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