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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

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.

Updated on 12/02/2015
Published on 12/02/2015
Keywords:

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