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Durablé project : contribution to more sustainable wheat and pea supply chains

The Durablé project aimed to contribute to more-sustainable wheat and pea supply chains. Benefiting from a triple financing from AgroParisTech, Institut Carnot Qualiment and Ministry of Higher Education, Anne-Flore Monnet’s PhD thesis was the backbone of this project.
Focusing on the second cereal processing, which allows the manufacture of cake from wheat flour and legume, the research strategy was integrative and took into account both upstream (assumption of wheat-pea intercropping and cogrinding after a possible rough sorting) and downstream constraints (sensory appreciation of cakes and nutritional efficiency of a substitution of a portion of wheat flour by pea flour).
Through a study of the effect of raw material/process interactions, a 7-variable plan (4 of process and
3 of flour composition) was implemented and the results led to the development of a model linking the characteristics of cakes to those of raw material and process. This model allows the control of the textural quality of cakes taking into account the raw material variability, thanks to process parameter adjustments. The bservation of flour transformation at the different stages of production brings complementary knowledge which, associated with the model and the results of the sensory and nutritional characterization of the cakes carried out elsewhere, can be used for a reverse engineering approach.

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