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Mietton L, Mata-Orozco J, Guezenec S, Marlin T, Samson MF, Canaguier E, Godet T, Nolleau V, Segond D, Cassan D, Baylet M, Bedouelle P, Bonnel L, Bouquin H, Christin G, Courteau M, Doucoure M, Hazard V, Kober T, Montard A, Nodet M, Parent M, Dalmasso C, Gainon A, Jouve O, Pichard S, Puel J, Simon R, Nidelet T, Sicard D. Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread. Food Microbiol 2024; 118:104426. [PMID: 38049266 DOI: 10.1016/j.fm.2023.104426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/20/2023] [Accepted: 11/10/2023] [Indexed: 12/06/2023]
Abstract
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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Affiliation(s)
- Lauriane Mietton
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | - Thérèse Marlin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | - Elodie Canaguier
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Teddy Godet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Valérie Nolleau
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Diego Segond
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Denis Cassan
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | | | | | | | | | | | - Tom Kober
- Le Pain des Cairns, Grenoble, France
| | | | | | | | | | | | | | | | - Johan Puel
- Moulin du Rey, Saint-Saturnin-de-Lenne, France
| | - Robin Simon
- Ferme Biodélices, Saint-Julien-sur-Veyle, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Delphine Sicard
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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Wang Y, Tu M, He G, Li Y, Chang J. Toward Exploring and Utilizing the Nutritional and Functional Properties of Cereal Crops. Foods 2023; 12:foods12050976. [PMID: 36900493 PMCID: PMC10000980 DOI: 10.3390/foods12050976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Cereal crops are of great importance in the development of human civilization and fall into two groups, major crops and minor crops [...].
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Affiliation(s)
- Yaqiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China
| | - Min Tu
- Hubei Technical Engineering Research Center for Chemical Utilization and Engineering Development of Agricultural and Byproduct Resources, School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China
- Correspondence: (Y.L.); (J.C.)
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China
- Correspondence: (Y.L.); (J.C.)
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