Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology

International audienceThis paper deals with the process of decision making in the reverse engineering mode and highlights the need for polyvalent information. Three aspects are considered. 1) Reverse engineering implies a preliminary assumption: having defined a desired outcome of the decision process. Defining goals on the possible outcomes is a complex, multi-actor process based on ubiquitous information. Once identified at best, several alternative scenarios may lead to the desired outcome. The first issue consists in evaluating these alternative scenarios. 2) While taking into consideration the positive consequences that the different alternatives will generate, the decision process has to allow for possible negative impacts, which are not explicitly expressed in the defined goals. We thus consider the reverse engineering process has to be bipolar and take rejections into account. 3) Finally, the simultaneous achievement (respectively, avoidance) of several goals (respectively, rejections) is not always possible and depends, in particular, on whether the actions leading to each of these goals (respectively avoiding these rejections) are compatible or not. We thus seek the " best " compatible set of actions and propose to define it as optimizing the bipolar preferences expressed on the outcomes. The approach is both graphical and logical and is focused on a case study in breadmaking technology

A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough

To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classical enumeration and molecular methods, including PCR-temporal temperature gel electrophoresis (PCR-TTGE), multiplex PCR, and pulsed field gel electrophoresis (PFGE). The results showed that the yeast counts remained constant, although Saccharomyces cerevisiae, present in the initial wheat sourdough, was no longer detected in the GF sourdough, while lactic acid bacteria (LAB) counts increased consistently. In the first phase, which was aimed at obtaining a GF sourdough from wheat sourdough, Lactobacillus sanfranciscensis, L. plantarum, and L. spicheri were the main LAB species detected. During the second phase, aimed at maintaining the GF sourdough, the L. plantarum and L. spicheri populations decreased whereas L. sanfranciscensis persisted and L. sakei became the predominant species. Multiplex PCRs also revealed the presence of several L. sakei strains in the GF sourdough. In a search for the origin of the LAB species, PCR-TTGE was performed on the flour samples but only L. sanfranciscensis was detected, suggesting a flour origin for this typical sourdough species. Thus, while replacement of the wheat flour by GF flour influenced the sourdough microbiota, some of the original sourdough LAB and yeast species remained in the GF sourdough. [Int Microbiol 2014; 17(1):1-9]Keywords: Lactobacillus spp. · Saccharomyces · Candida ·  sourdough · gluten-free food · organic · lactic acid bacteria · yeas

L'evolution technologique en boulangerie francaise : methodes, equipements, adjuvants

National audienc

History and milestones of wheat processing and end-uses around the world (East Asia excepted): past, present and prospectives

International audienc

Impact of dietary fiber enrichment on the sensory characteristics and acceptance of french baguettes

The purpose of this study was to evaluate the consequences of dietary fiber (DF) enrichment in standard or superior quality French baguettes. Sensory characteristics of five experimental breads and seven commercial breads were described by a trained panel using a conventional sensory profile. The same set of breads was also evaluated by a panel of consumers who had to rate their expected liking based on the external appearance of a whole bread and then their perceived liking based on the tasting of a sample of that bread. DF enrichment was responsible for deterioration in the expected and perceived liking of breads. However, this deterioration was less substantial when the DF enrichment was realized in superior quality breads, such as baguettes obtained using a traditional French bread-making process. Indeed, this combination produces baguettes that are well appreciated by consumers upon tasting despite the unconventional sensory characteristics of these baguettes. Practical ApplicationsAs demonstrated in the present study, even when enriched in dietary fibers, baguettes produced according to traditional French bread-making process are well appreciated by consumers. In France, the French baguette is frequently consumed by a large proportion of the population. Thus, this product could be a good medium for increasing dietary fiber intake. Applied to a large scale, this nutritional improvement of French baguette could contribute to satisfy the national and international nutritional recommendations, which encourage the increase of complex carbohydrates in the diet

Caractéristiques sensorielles clés de l’acceptabilité d’un pain de type baguette française

National audienc

Développement d’un système expert d’aide à la panification française (AsCoPain) : application, au stade pétrissage, de la démarche de détermination de la qualité de la pâte en fonction des conditions de mise en œuvre du procédé

absen

Développement d'un système expert d'aide à la panification française (AsCoPain) : application, au stade de pétrissage, de la démarche de détermination de la qualité de la pâte en fonction des conditions de mise en oeuvre du procédé

National audienc