Hubert Chiron

The Influence of Fermentation on Volatile Compounds in French Bread Dough

Pierre Frasse, Sandrine Lambert, Daniel Richard-Molard et al. · LWT · 1993 · 74 citations

Food Chemistry, Volatile Compounds, Food Fermentation +3

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Arnaud Turbin-Orger, Elodie Boller, Laurent Chaunier et al. · Journal of Cereal Science · 2012 · 65 citations

Computed X-ray Micro-tomography, Engineering, Mechanical Engineering +7

An instrumented pilot scale oven for the study of French bread baking

Alain Sommier, Hubert Chiron, Paul Colonna et al. · Journal of Food Engineering · 2004 · 62 citations

French Bread Baking, Measurement, Calibration +2

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

Santiago Arufe, Hubert Chiron, Joël Doré et al. · Food Research International · 2017 · 41 citations · Full text

Food Chemistry, Rheological Properties, Rheological Property +6

Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Aamir Shehzad, Hubert Chiron, G. Della Valle et al. · Journal of Food Engineering · 2011 · 37 citations

Rheology, Wheat Flour, Spiral Mixer +1