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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

Contents
  1. Introduction
  2. Human milk digestion in the preterm infant: impact of technological treatments
  3. Research & Innovation 2017 - For Food and Biobased Products
  4. The way in which proteins aggregate when heated may change their sensitising potency
  5. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  6. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  7. When biopolymers selfassemble: a balance between energy and entropy.
  8. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  9. How a milk droplet becomes a powder grain
  10. Research & Innovation 2016 - For Food and Bioproducts
  11. A new process for the biorefining of plants
  12. Under the UV light : the bacterial membrane
  13. Reverse engineering or how to rebuild ... bread!
  14. Green Chemistry: a step towards lipid production in yeast
  15. Individually designed neo-enzymes for antibacterial vaccines
  16. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  17. Minimill: 500 g to assess the milling value of soft wheats
  18. Microbial production of lipids for energy or chemical purposes
  19. The discrete role of ferulic acid in the assembly of lignified cell wall
  20. Eco-design of composites made from wood co-products
  21. Analysis of volatile compounds enables the authentication of a poultry production system
  22. Nanoparticles as capping agents for biopolymers microscopy
  23. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  24. Integration of expert knowledge applied to cheese ripening
  25. Controlling cheese mass loss during ripening
  26. The shape memory of starch
  27. Research & Innovation 2015 - For Food & Biobased Products
  28. Behaviour of casein micelles during milk filtering operations
  29. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  30. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  31. An innovative process to extract bioactive compounds from wheat
  32. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  33. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  34. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  35. Improving our knowledge about the structure of the casein micelle
  36. Heating milk seems to favour the development of allergy in infants
  37. Fun with Shape
  38. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  39. SensinMouth, when taste makes sense
  40. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  41. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  42. A close-up view of the multi-scale protein assembly process
  43. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  44. Polysccharide nanocrystals to stabilise pickering emulsions
  45. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  46. A durum wheat flour adapted for the production of traditional baguettes
  47. Virtual modelling to guide the construction of « tailored-made » enzymes
  48. How far can we reduce the salt content of cooked meat products?
  49. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  50. Smart Foams : various ways to destroy foams on demand !
  51. Dates, rich in tannins and yet neither bitter nor astringent
  52. Sodium content reduction in food
  53. Research & Innovation 2014

A durum wheat flour adapted for the production of traditional baguettes

A new process for the production of durum wheat flour has been developed by INRA and upscaled for industrial use by Les Moulins Pyrénéens. Thanks to a bread-making protocol adjusted to the characteristics of this new flour, a baguette made without additives is now available in local bakeries, under the brand name Mie’nutie.

By Anne Perraut
Updated on 08/18/2015
Published on 04/25/2013
Keywords:

Durum wheat: too “hard” for French breads

In North African countries and Italy, durum wheat is used by bakers to produce breads that differ markedly from the baguette.  This flour is milled using a highly complex process that combines two milling systems.  The semolina thus obtained remains too granular for the production of French breads and durum wheat tends to be reserved for the manufacture of pasta in France, because of the texture of its kernel.

A new process to obtain durum wheat flour

Studies performed at the INRA Cereal Fractionation Platform in Montpellier have led to the development of a process that can produce flour from durum wheat kernels.  This patented process has been upscaled for industrial use by Les Moulins Pyrénéens. Made from a mixture of different durum wheat varieties selected by the Coopérative Arterris, the flour obtained is characterised by a grain size smaller than 200 µm, a high hydration capacity and good rheological properties.

From flour…to the baguette

The scientists developed a new bread-making protocol adjusted to the characteristics of this new flour so that, without any additives, they could produce well-risen baguettes while improving the bread yield, thus compensating for the higher cost of durum wheat.
This baguette, sold by local bakeries under the brand name Mie’nutie, is characterised by a very yellow, well-aerated crumb and by its long shelf-life, which is better than that of traditional baguettes.

Contact(s)
Scientific contact(s):

  • Joel Abecassis UMR IATE – INRA/SupAgro Montpellier/Université de Montpellier Joint Research Unit for Agropolymer Engineering and Emerging Technologies
  • Hubert Chiron UMR BIA – Joint Research Unit on Biopolymers – Interactions and Assemblies
Associated Division(s):
Science for Food and Bioproduct Engineering
Associated Centre(s):
Angers-Nantes, Montpellier

For further information

These results were obtained in the context of a research project carried out at the request of the Arterris Cooperative, the largest durum wheat agent in France, and Les Moulins Pyrénéens, with support from the Languedoc-Roussillon Regional Federation of Bakers and Confectioners, and LR transfers.
A patent has been filed in order to protect the production process for durum wheat flour that is appropriate for French bread-making. (N° FR1261763 filed on 07/12/2012)