Impact of milling technique and sourdough on flour and bread nutritional and organoleptic quality

This archive will secure all the results link to study presenting the impact of milling type and leavening on the nutritional quality of flour and bread and the organoleptic quality of breads. This study is part of a participatory research project built during the thesis with millers, bakers and a team of scientists whose objective is to study the impact of milling on the microbial succession during the establishment of new sourdoughs and the consequences on the organoleptic and nutritional quality of sourdough breads. The partners in this project are six flour mills and farms: the “minoterie Jouve”, the “GIEE Graines de l’Ain”, the “ferme du Pic-Bois”, the “moulin Pichard”, the “moulin du Rey” and the “Ferme de Thuronis” ; four bakeries: the “Boule d’Antan”, “Pain Brut”, “le Pain des Cairns” and the “tit’ferme”, and two INRAE research units: SPO and IATE. 

This study is based on the analysis of samples obtained during a collective experiment started in September 2020 that took place in parallel with four bakeries located in the Occitanie and Rhône Alpes regions and the SPO microbiology laboratory at the INRAE Centre Occitanie-Montpellier. This study presents and discusses the results of the analyses of the experimental flours and breads based on the results of the dominant species of the experimental leavens. This study will soon be submitted to the journal Food microbiology.