AGTEC-Org
Post-harvest treatments (WP3)
WP3 aims at improving and
optimising flour characteristics from organic wheat in considering
simultaneously their nutritional, their safety and their technofunctional
properties. The general approach of this workpage is splitted within 3 tasks :
- The effect of milling yield on flour characteristics;
- The development of new treatments to improve some flour characteristics in order optimise the overall quality of the end products in perspective to satisfy consumer expectations (nutritionnal, safety and sensorial properties).
For this work, grain samples from WP2 varying in DON and vitreousness degree are selected. After milling tests, flour are analysed for its technological, nutritional and hygienic quality (see WP4) in order to determine the optimal extraction rate.
Pre-treatments (dehulling and ozonation) and post-physico-chemical treatments (heat treatments) suitable for organic processing are tested by INRA in collaboration with Goëmar Industry. These complementary treatments are also studied on samples selected from WP2 that exhibit a high level of DON with different baking values, vitreous and floury kernel texture. Detailed attention is paid to the characterization of the redox status of flour components in relation to dough rheological properties (proteins) and nutritional properties (antioxidant potential). Finally, a combination of different complementary treatments is studied in order to define optimal conditions to improve flour characteristics.
Responsible partner:
Senior scientist Joël Abecassis
Cereal technology department
UMR IATE
INRA Montpellier
2 place Viala
34060 Montpellier Cedex 02, France