A durum wheat flour adapted for the production of traditional baguettes

Title in original language: 

Une farine de blé dur adaptée à la fabrication de baguettes traditionnelles

Sector: 

Grains

Category: 

Processing

Description: 

A new process for obtaining durum wheat flour has been developed at INRA and transferred on an industrial scale by the Pyrenean Mills. Thanks to a breadmaking protocol adjusted to the characteristics of this new flour, a baguette made without additive was created in the traditional bakeries under the Mie'nutie brand.

Target groups: 

Students

Training Formats: 

Web page

Keywords: 

Bread; Food Processing; Flour

Provider - Source: 

INRA

Language: 

French

Last name: 

Sandra Mandato

Organisation: 

INRA