The AsCoPain-T terminology lists and defines the main quality assessment descriptors used by bread-making professionals and those used in scientific studies. It aims at linking professional and scientific terminologies, as language can vary greatly to denote similar processing operations and observations that are made on the dough and bread.
The AsCoPain-T terminology is the result of successive efforts: expert knowledge collected by the INRA AsCoPain project first resulted in the definition of the relations between bread-making control variables and the different states of the dough and bread. These relations were implemented into the expert system used to predict the state of the dough throughout the kneading process. The terminology collected during this work was then published in the form of a glossary in a document referenced by the FAO (see http://prodinra.inra.fr/record/48319).
The recent adaptation of its content to the semantic web standards now allows unforeseen uses, in particular by applications. The terminology is available in French. Its translation in English will soon be under way.
omv:reference
Roussel, P., Chiron, H., Della Valle, G., Ndiaye, A. (2010). Recueil de connaissances sur les descripteurs de qualité des pâtes et des pains ou variables d'état pour la panification française. Glossaire terminologique appliqué aux pains français.
http://prodinra.inra.fr/record/48319
dct:description
The AsCoPain-T terminology lists and defines the main quality assessment descriptors used by bread-making professionals and those used in scientific studies. It aims at linking professional and scientific terminologies, as language can vary greatly to denote similar processing operations and observations that are made on the dough and bread.
The AsCoPain-T terminology is the result of successive efforts: expert knowledge collected by the INRA AsCoPain project first resulted in the definition of the relations between bread-making control variables and the different states of the dough and bread. These relations were implemented into the expert system used to predict the state of the dough throughout the kneading process. The terminology collected during this work was then published in the form of a glossary in a document referenced by the FAO (see http://prodinra.inra.fr/record/48319).
The recent adaptation of its content to the semantic web standards now allows unforeseen uses, in particular by applications. The terminology is available in French. Its translation in English will soon be under way.
