Reverse engineering or how to rebuild ... bread!

Two INRA teams and an expert from the INBP (French National Institute of Bread and Pastry) were asked to give their viewpoints about the main criteria of good bread in terms of nutritional, sensory and sanitary aspects, and  about the different ways to achieve them while maintaining an affordable price to build a decision support method using reverse engineering.

Breads. © INRA, WEBER Jean
Updated on 12/02/2015
Published on 12/02/2015

The objective of reverse engineering is to start from the expected properties of end products and go through the various steps of processing (breadmaking, milling, grain production, variety selection) in order to identify the ways to obtain the desired properties for each of these steps. To do this, researchers from two INRA teams and an expert from the INBP (French National Institute of Bread and Pastry) were asked to give their viewpoints about two issues: first, about the main criteria of good bread in terms of nutritional, sensory and sanitary aspects, and then, about the different ways to achieve them while maintaining an affordable price. Several scenarios were considered, depending on the type of consumer. The result is a decision support method using reverse engineering, designed in collaboration with INRIA and a software demonstrator that links the desired objectives with the processes that make it possible to obtain them and their costs

Collaborations:

INRIA GraphIK, UR 1268 BIA (Biopolymères, Interactions Assemblages), Institut National de la Boulangerie-Pâtisserie

Find out more

Rallou Thomopoulos, Madalina Croitoru, Nouredine Tamani. Decision Support for Agri-Food Chains: A Reverse Engineering Argumentation-Based Approach. Ecological Informatics, accepted manuscript (available online: 12 June 2014), Elsevier, 2014.

On the subject of

Team

Contact : Rallou.Thomopoulos@montpellier.inra.fr

Ingénierie des Agropolymères et Technologies Emergentes (UMR 1208 IATE), http://umr-iate.cirad.fr