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Article Dans Une Revue Journal of Food Engineering Année : 2017

Impact of the baking protocol on the structure of French crêpes

S Ebastien Guibert-Martin
  • Fonction : Auteur
Brigite Bouchet
  • Fonction : Auteur
Guillaume Roellens
  • Fonction : Auteur
Pascal Lioret
  • Fonction : Auteur

Résumé

The purpose of this study is to understand and describe the mechanisms occurring during the baking of a French crêpe product with a focus on the impact of the baking temperature on the formation of the " leopard " appearance. A French crêpe is a very thin bakery product (ca. 0.7 mm thick), which is baked in less than 20 s at 240 C ± 20 C in industrial conditions. Different microscopic techniques were used to understand the impact of the process parameters on the crêpe structure and the formation of the " fleur ". Crêpe baking is a very rapid process during which boiling occurs at selected locations of the crêpe-surface contact zone. The onset of boiling leads to the detachment of the crêpe batter from the baking surface: it is related to the balance between the resistance of the batter undergoing the baking transition and the vapor pressure inside the blister formed between the baking surface and the crêpe.
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Dates et versions

hal-01528376 , version 1 (29-05-2017)

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S Ebastien Guibert-Martin, Vanessa Jury, Brigite Bouchet, Guillaume Roellens, Pascal Lioret, et al.. Impact of the baking protocol on the structure of French crêpes. Journal of Food Engineering, 2017, 196, pp.183-192. ⟨10.1016/j.jfoodeng.2016.07.002⟩. ⟨hal-01528376⟩
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