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Dernière mise à jour : Mai 2018

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PhD Lauriane Mietton

Impact of baking practices on the evolutionary dynamics of the sourdough microbiota and consequences on bread quality
Lauriane Mietton-web

Sourdough bread, historic and cultural important food, carries an important microbial specific diversity maintained thanks to two important types of baking practices, those of the "farmers bakers" and those of "craftsmen bakers". While the first ones manage the production from the soil to the bread in an only place, the second ones, even in a direct way of supply and distribution, work with millers and/or farmers millers. This thesis main objective will be the study how the source of the different flours and the links between professionals of the low farm inputs baking sector impact sourdough microbial diversity and the bread quality. The impact of the flour source (wheat varieties, milling processes) on the sourdough diversity and the bread quality and how the links between the different actors of the baking sector (farmer, miller, baker) interfere or ensure microbial flows from the seed to the sourdough and the final bread quality will be studied and analysed. The results of this thesis, conducted in a participative way of research, would help to understand the impact of flour source and the links of this sector professionals on microbial flows and bread quality. They will help to think the sustainability of the direct supply and distribution systems (agricultural, urban) of the cereals sector.

  • Period : 04/11/2019 au 03/11/2022
  • Supervisor : Delphine Sicard (INRAE, Montpellier SupAgro)
  • Contact : Lauriane.Mietton@inrae.fr