Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility.

Some people with Non-Coeliac Gluten (or Wheat) Sensitivity (NCGS) declare that they can consume peasant pasta without the usual inconvenience they experience after eating industrial pasta. The main differences between peasant and industrial pasta lie in the varieties used (old vs. modern), and the production chain (grain milling, semolina hydration and mixing, extrusion or lamination, drying and packaging).

Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread.

A number of studies have shown the effect of cereals and sourdough on bread nutritional and organoleptic quality, but the impact of the milling technique remains little studied. There are two main types of milling technic depending on the bread-making food chain. Industrial bakeries mainly use roller mills while artisanal bakeries may also use stone mill.

Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France.

Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour.

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products.

The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten.

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated.

Relationship between endosperm cells redox homeostasis and glutenin polymers assembly in developing durum wheat grain.

Assembly of glutenin polymers was examined for two contrasted durum wheat cultivars in connection with changes in the redox status of the endosperm cells that accompanied grain development. The evolutions of the redox state of ascorbate and glutathione, as well as the activities of antioxidant enzymes were measured. Changes in the size distribution profile and redox state of storage proteins were evaluated, with particular emphasis on protein-bound glutathione (PSSG).