Description du projet
Comment les grains d’amidon influencent la structure du pain
Les approvisionnements en blé panifiable sont menacés par le changement climatique, tandis que les consommateurs critiquent de plus en plus l’utilisation d’additifs alimentaires. Obtenir des pains de qualité constante nécessite de comprendre précisément le rôle joué, lors de la panification, par les ingrédients de la farine autres que le gluten, surtout les amidons qui représentent environ 80 % de la farine de blé. Le projet MECASTARCH, financé par l’UE, utilisera des modèles informatiques pour dissocier les rôles multiples joués par l’amidon dans la stabilisation-déstabilisation des gaz au niveau de la paroi cellulaire (GCW pour «gas cell wall») lors de la cuisson et se focalisera sur la contribution mécanique de l’amidon. Différentes approches seront employées pour sélectionner des amidons utilisés pour réaliser une modélisation par ordinateur, dont la rhéométrie sur de l’amidon modérément hydraté, l’étude des interactions amidon-gluten par microscopie à force atomique et des observations morphométriques de GCW en microscopie sophistiquée.
Objectif
Wheat-based bread is a staple food in the European and North American diet, presenting a relevant economic importance. Early successes in the wheat selection (high in gluten) along with the use of additives (surfactants, supplementation in gluten) to smooth out the variability in batch-to-batch performance of wheat flours reduced the incentive to carry out in-depth characterization of the roles played by other flour ingredients in the inflation process during bread baking. However, supplies of bread-quality wheat are being threatened by climate-induced variability, while consumers are more critical regarding the use of food additives and more demanding of clean-label products. In this scenario, the bakery industry will demand a transformation and alternatives such as flour blending will become a hot topic. In order to obtain breads with similar performance, it is crucial to understand the exact role played by flour ingredients other than gluten in breadmaking, especially starches (~80% of the wheat flour). In this context, the MECASTARCH project proposes a cutting-edge approach of computer modelling offering the possibility to decouple the multiple roles played by starch in the stabilization/destabilization of Gas Cell Wall (GCW) during baking and focusing on the mechanical contribution of starch. Several experimental approaches applied to a selection of starches will feed this computer modelling, including rheometry on moderately hydrated starch, starch/gluten interactions by AFM, and morphometric observations of GCW by sophisticated microscopy. On the one hand, the fellow will share her large experience in the characterization and evaluation of starches with the host. On the other hand, the host will contribute to develop her scientific skills related to material science, as well as her management skills. The project will deeply contribute to the career development of the fellow who aims at promoting a holistic approach from her background science in a near future
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MSCA-IF - Marie Skłodowska-Curie Individual Fellowships (IF)Coordinateur
75007 Paris
France