AGTEC-Org Technological Handbook of Methods

A common handbook was conceived in the CORE Organic AGTEC-Org project in order to give some elements on technological treatments and analyses which will be led in the project

New challenges to improve organic bread wheat production in Europe

The total organic area in the EU-27 had an annual average growth rate of nearly 15% from 1998 to 2006 with winter wheat being the most important cereal crop. Wheat yield in organic farming is around 30% to 70% of yield of conventional farming but higher premia for organic wheat may to some extent compensate for this. Bread wheat is grown in a variety of crop rotations and farming systems and four basic organic crop production systems have been defined. Nitrogen deficiency and weed infestation are considered to be the most serious threat in organic wheat production. Organic wheat producers will have to fulfil the technological needs of bakers although the requirements differ widely from small artisan bakers to large enterprises handling the organic bread processing. To maintain and expand organic wheat production, there is a need to control weed population, manage nitrogen nutrition and maintain crop diversity in the cropping system. In order to obtain a share in the premium price of organic wheat products, farmers may involve in further processing and marketing

Improving baking quality, nutritional value and safety of organic winter wheat / Améliorer la qualité technologique, nutritionnelle et sanitaire du blé biologique, Principaux leviers agronomiques et technologiques

The organic bread wheat market has been diversified over time through the emergence of different sale channels. Processors require organic bread wheat of higher quality and safety in order to meet the consumers’ demand. The overall objective of the AGTEC-Org project was to identify agronomical and technological ways to improve the performance of organic wheat and flour. The findings would contribute to enhanced baking quality and nutritional value of organic flour, as well as prevention of mycotoxin contamination. The project involved 9 research centers or universities from 5 European countries for a total budget of about 1.5 million €. More than 400 experimental treatments were analyzed from 23 agronomic trials and 4 lab-experiments on food technology. Choice of cultivar is an efficient way to obtain higher grain quality. Intercropping legumes (grain or forage) improves weed control and N availability for wheat crop or succeeding crop. Green manure can be an effective alternative to farmyard manure. Fertilization with organic fertilizers improves yield and quality when water is available. Reduced tillage affects soil fertility and wheat yield but has little effects on grain quality. Milling process strongly influences flour characteristics. Stone milling improves the nutritive value and flour characteristics remain very stable independently of the milling yield. However, stone milling slightly raises DON levels. Characteristics of flour produced by means of roller milling appear very dependent on milling yield, instead. Increasing milling yield with the aim of enriching nutritional quality has a detrimental effect on either safety (DON) or bread-making quality (bread volume). Debranning before milling has a very positive impact on flour safety by reducing its DON content by 50 %

Bases physico-chimiques et structurales de la valeur meunbière du blé tendre (Titicum aestivum L.)

MONTPELLIER-SupAgro La Gaillarde (341722306) / SudocSudocFranceF

2.2. L’impact des évolutions de l’agriculture sur la qualité des matières premières

Avec l’exode rural qui a suivi la Seconde Guerre mondiale, les filières agricoles et alimentaires se sont d’abord organisées pour écouler les produits agricoles et assurer la nourriture des villes. Après la satisfaction des besoins quantitatifs, elles ont cherché à améliorer la qualité des produits destinés à notre alimentation. Au niveau agricole, des outils de tri ont été développés pour identifier parmi les ressources génétiques, les plus aptes à entrer dans les chaines de transformation. ..

Bran Size Distribution at Milling and Mechanical and Biochemical Characterization of Common Wheat Grain Outer Layers: A Relationship Assessment

International audienceMechanical properties of wheat grain outer layers from common wheat (Triticum aestivum L.) cultivars known to display distinct milling behavior were analyzed using uniaxial tension tests. Tensile modulus and strain to rupture of the tissues distinguished between the wheat cultivars. Values of strain to rupture were related to coarse bran size generated by grain milling, a characteristic that distinguishes the two hardness classes. As content of an aleurone marker in total or first break flour was also related to coarse bran size, extensibility of wheat grain outer layers' could be a key parameter to explain the observed tissue mechanical behavior and thus distribution of the aleurone layer content in flours. As tissue mechanical properties are generally linked to the cell wall biochemical composition and structure, analysis of the main wheat outer layers' cell wall compounds was undertaken to establish relationships with the differences observed in mechanical properties. No clear correlation could be found with one of the wheat outer layers' component but involvement of the outer layers' cell wall structure in the tissues behavior at milling was confirmed

Living Lab Falls-MACVIA-LR: The falls prevention initiative of the European Innovation Partnership on Active and Healthy Ageing (EIP on AHA) in Languedoc-Roussillon

International audienc

MACVIA-LR, Reference site of the European Innovation Partnership on Active and Healthy Ageing (EIP on AHA) in Languedoc Roussillon

International audienc