Agri-food industry

Germage results of the work on the characterization of the impact of the use of wheat and lentil flour mix

12

Jul

Germage results of the work on the characterization of the impact of the use of wheat and lentil flour mix

Published on : 12/07/2022

Germage results of the work on the characterization of the impact of the use of wheat and lentil flour mix


At the beginning of July, the CTCPA presented to the QUALIMENT GERMAGE working group the results of its work on characterization of the impact of the use of wheat and lentil flour mix (sprouted and unsprouted) in bakery and pastry products.

This first step allowed us to define maximum incorporation of lentil flour in each matrix, to identify technological locks and formulate optimized recipes for madeleines and sandwich breads which will soon be tested in the framework of an acceptability study coordinated by the CSGA (Dijon).

A study on the nutritional benefits of these new flour mixtures will then be coordinated by the UMR UNH (Clermont Ferrand), in partnership with the UMR MICALIS (Paris).

Contact : Gilles BERTHEAU - gbertheau@ctcpa.org

Also read: Qualiment GERMAGE project : CTCPA is a partner !

Partner: Carnot Qualiment®
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