{"id":10279,"date":"2019-12-06T15:37:00","date_gmt":"2019-12-06T14:37:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10279"},"modified":"2022-05-20T11:19:10","modified_gmt":"2022-05-20T09:19:10","slug":"amelioration-des-cereales-du-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/amelioration-des-cereales-du-pain\/","title":{"rendered":"Am\u00e9lioration des c\u00e9r\u00e9ales, du pain"},"content":{"rendered":"\n<p><strong>Lors de la Journ\u00e9e de la qualit\u00e9 de swiss granum, outre la qualit\u00e9 de la r\u00e9colte, des tests et des efforts de marketing pour les produits suisses ont \u00e9t\u00e9 pr\u00e9sent\u00e9s.<\/strong><\/p>\n\n\n\n<p>Chaque ann\u00e9e en novembre, la Journ\u00e9e de la qualit\u00e9 de l\u2019Organisation de la branche suisse des c\u00e9r\u00e9ales, des ol\u00e9agineux et des prot\u00e9agineux (swiss granum) pr\u00e9sente des informations sur la qualit\u00e9 de la r\u00e9colte et les examens vari\u00e9taux pour le bl\u00e9. L\u2019\u00e9v\u00e9nement est organis\u00e9 en collaboration avec l\u2019Association pain suisse.<br>Andreas Dossenbach de Richemont a d\u00e9voil\u00e9 les r\u00e9sultats des analyses en laboratoire et des tests de panification relatifs au bl\u00e9 de la nouvelle r\u00e9colte. Les teneurs en gluten humide et l\u2019absorption d\u2019eau sont l\u00e9g\u00e8rement inf\u00e9rieures, par rapport \u00e0 l\u2019ann\u00e9e pr\u00e9c\u00e9dente. La mie devient plus claire. L\u2019ajout de malt peut \u00eatre l\u00e9g\u00e8rement r\u00e9duit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-recherche-et-innovation\">Recherche et innovation<\/h2>\n\n\n\n<p>Thomas Weisflog de swiss granum a pr\u00e9sent\u00e9 les r\u00e9sultats des examens vari\u00e9taux pour le bl\u00e9. Quelques nouvelles vari\u00e9t\u00e9s qui se trouvent pour la deuxi\u00e8me ou la troisi\u00e8me ann\u00e9e dans les essais donnent des r\u00e9sultats tr\u00e8s prometteurs. Elles seront inscrites sur la liste recommand\u00e9e de bl\u00e9 au printemps 2020. La vari\u00e9t\u00e9 Piznair r\u00e9alise le meilleur indice de qualit\u00e9 global et pour la teneur en gluten humide. Une \u00e9ventuelle inscription sur la liste recommand\u00e9e de swiss granum, en classe Top, est pr\u00e9vue pour Rosatch et Diavel.<br>Pour un poste c\u00e9r\u00e9alier, il y a toujours respectivement environ 15\u202f% de graines ayant une teneur en prot\u00e9ines particuli\u00e8rement \u00e9lev\u00e9e ou basse. Dominic Meyerhans a expliqu\u00e9 comment les moulins Meyerhans testaient depuis cinq ans le tri des prot\u00e9ines. Il en a ainsi r\u00e9sult\u00e9 des farines ayant une teneur en prot\u00e9ines particuli\u00e8rement \u00e9lev\u00e9e, respectivement basse. Les pains d\u2019\u00e9peautre pur avec davantage de prot\u00e9ines et les biscuits avec moins d\u2019entre elles ont donn\u00e9 de meilleurs r\u00e9sultats, lors des tests r\u00e9alis\u00e9s par Richemont. Les participants ont pu le constater en d\u00e9gustant des \u00ab\u2009Gottlieber H\u00fcppen\u2009\u00bb.<br>Sept stands d\u2019information de fournisseurs ont compl\u00e9t\u00e9 la manifestation. La prochaine journ\u00e9e aura lieu le 17\u202fnovembre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lors de la Journ\u00e9e de la qualit\u00e9 de swiss granum, outre la qualit\u00e9 de la r\u00e9colte, des tests et des efforts de marketing pour les produits suisses ont \u00e9t\u00e9 pr\u00e9sent\u00e9s. Chaque ann\u00e9e en novembre, la Journ\u00e9e de la qualit\u00e9 de l\u2019Organisation de la branche suisse des c\u00e9r\u00e9ales, des ol\u00e9agineux et des prot\u00e9agineux (swiss granum) pr\u00e9sente des informations sur la qualit\u00e9 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6020,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46,48],"tags":[],"class_list":["post-10279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement","category-production"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Am\u00e9lioration des c\u00e9r\u00e9ales, du pain | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/amelioration-des-cereales-du-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Am\u00e9lioration des c\u00e9r\u00e9ales, du pain\" \/>\n<meta property=\"og:description\" content=\"Lors de la Journ\u00e9e de la qualit\u00e9 de swiss granum, outre la qualit\u00e9 de la r\u00e9colte, des tests et des efforts de marketing pour les produits suisses ont \u00e9t\u00e9 pr\u00e9sent\u00e9s. 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