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.

L'association céréale-légumineuse présente des avantages aux niveaux agronomique (moins d'engrais et de pesticides, productivité accrue) et nutritionnel (profil protéique plus équilibré que la céréale seule). Pour limiter la consommation énergétique au long de la filière, il peut même être intéressant de récolter et transformer en farine les deux types de graines ensemble. Néanmoins, semer, conduire au champ, transformer en farine sans jamais séparer blé et légumineuse conduit à une grande variation de la composition des farines mixtes qu'il faut être capable de gérer pour produire des gâteaux moelleux de qualité constante. Dans le projet FlexiProcess, nous avons étudié la façon dont le gâteau se structure tout au long du procédé de fabrication et analysé l'impact de caractéristiques de farines mélangées pois-blé (granulométrie de la farine, proportion légumineuse/céréale) sur le moelleux des gâteaux et sur la structure alvéolaire de la mie. Un modèle multicritère et multi-contraintes a été développé. Il permet de corriger les variations de qualité des gâteaux induites par une variation de caractéristiques de farine en modifiant les paramètres de mélange des ingrédients et de cuisson au four. Abstract: Combine wheat and legumes, from the field to soft cakes: raw material variability / process modification / reverse engineering 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.