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Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication

Abstract : Mixing wheat and legumes is a promising way of developing sustainable agricultural practices in addition to supplying proteins of good nutri-tional quality. Food chains for the valorization of wheat-legume intercrops could be designed to handle such a mixture right up to the production of cereal products enriched with legume flour. This would involve monitoring the variability of the raw materials used by the secondary processing industry. The aim of this work was to develop a tool to enable the monitoring of the quality of cakes enriched with legume flour regardless of variations in flour quality, by using the processing variables. The quality of soft cakes is defined by their structural properties at different length scales. After characterization of the variable properties of flour and of the manufacturing process, a multi- objective model for the monitoring of cake quality was built thanks to an optimal experimental design. The prediction capacity of the model was validated, and its correction efficiency was confirmed both instrumentally and sensorially in two case studies involving variations in the proportions and particle sizes of wheat and legume in the flour. Following a discussion of the sustainability of the food chain as a whole, the knowledge acquired during the course of this study was used to make recommen -dations concerning the upstream stages of the chain (selection, cultivation, sorting, first processing) using a reverse engineering approach.
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Anne-Flore Monnet. Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication. Génie des procédés. Université Paris Saclay (COmUE), 2018. Français. ⟨NNT : 2018SACLA031⟩. ⟨tel-02377633v2⟩

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