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Associer blé et légumineuses, du champ aux gâteaux moelleux : variabilité matières premières / modification des procédés / ingénierie reverse

Abstract : The cereal-legume combination has agronomic (less fertilizer and pesticide, increased productivity) and nutritional (protein profile more balanced than cereal only) benefits. To limit the energy consumption all along the sector, it can even be interesting to harvest and transform into flour the two types of seeds together. However, sowing, leading to the field and turning into flour without ever-separating wheat and legume leads to a large variation in the composition of mixed flours that must be managed to produce soft cakes of consistent quality. In the FlexiProcess project, we studied how the cake structure itself throughout the manufacturing process. We also analyzed the impact of mixed pea-wheat flour characteristics (grain size, legume / cereal proportion) on the cake softeness and on the cellular structure of the crumb. A multicriterion and multi-stress model was developed. It makes it possible to correct variations in the quality of the cakes induced by a variation in flour characteristics by modifying the mixing parameters of the ingredients and baking.
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Submitted on : Thursday, August 13, 2020 - 5:00:57 PM
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Anne-Flore Monnet, Marie Hélène Jeuffroy, David Blumenthal, Camille Michon. Associer blé et légumineuses, du champ aux gâteaux moelleux : variabilité matières premières / modification des procédés / ingénierie reverse. Innovations Agronomiques, INRAE, 2019, 78, pp.107-116. ⟨hal-02915111⟩

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