Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread
2024
Mietton, Lauriane | Mata-Orozco, Jennifer | Guezenec, Stéphane | Marlin, Thérèse | Samson, Marie-Françoise | Canaguier, Elodie | Godet, Teddy | Nolleau, Valérie | Segond, Diego | Cassan, Denis | Baylet, Marc | Bedouelle, Pierre | Bonnel, Laurence | Bouquin, Hugo | Christin, Gilles | Courteau, Marine | Doucoure, Mahamé | Hazard, Victor | Kober, Tom | Montard, Alain | Nodet, Mariette | Parent, Myriam | Dalmasso, Christian | Gainon, Alexandra | Jouve, Olivier | Pichard, Stéphane | Puel, Johan | Simon, Robin | Nidelet, Thibault | Sicard, Delphine | Sciences Pour l'Oenologie (SPO) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Université de Technologie de Compiègne (UTC) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Pain Brut | Le Pain des Cairns | La tit Ferme | La Boule d’Antan | Ferme du Pic Bois | Ferme Thuronis | Minoterie Jouve | Moulin Pichard | Moulin du Rey | Ferme Biodélices | Terres de Solan, Comptoir agricole du languedoc, ADEAR Ain/GIEE Graines de l'Ain, Moulin Pichard, Moulin Sauret | Occitanie Region
International audience
Afficher plus [+] Moins [-]anglais. A number of studies have shown the effect of cereals and sourdough on bread nutritional and organoleptic quality, but the impact of the milling technique remains little studied. There are two main types of milling technic depending on the bread-making food chain. Industrial bakeries mainly use roller mills while artisanal bakeries may also use stone mill. We set up a participatory experiment with six millers and four bakers to study the impact of these two milling techniques on the quality of flours, sourdough microbiota and the quality of breads. Millers made twenty-two different flours from four different wheat grain varieties using either roller or stone mills. Each baker initiated and maintained sourdoughs with three roller-milled and three stone-milled flours during at least 32 backsloppings and then made bread. The analysis of flours revealed a typical granulometry profile linked to wheat hardness with higher particle sizes for stone-milled flours. Stone-milled flours also had a higher maltose content. However, the milling technic did not drive the composition of the sourdough microbiota. Moreover, the analysis of bread revealed that variation in bread protein fractions and in bread aroma compounds were more related to the specific baker microbial community than to the milling technique. Carbohydrate contents were clearly linked to the main LAB species metabolism. These results revealed that the sourdough microbial community shapes the organoleptic and nutritional quality of bread more than milling techniques.
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