Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking

Guénaëlle Diler (1, 2) , Sylvie Chevallier (2, 1) , Inga Pöhlmann (1, 2) , Claire Guyon (1, 2) , Marion Guilloux (1, 2) , Alain Le-Bail (1, 2)

1 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
2 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique

Domaines: Génie des procédés; Ingénierie des aliments

Guénaëlle Diler, Sylvie Chevallier, Inga Pöhlmann, Claire Guyon, Marion Guilloux, et al.. Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking. Journal of Cereal Science, 2015, 61, pp.63 - 70. ⟨10.1016/j.jcs.2014.10.003⟩. ⟨hal-01540185⟩