{"id":10647,"date":"2019-05-15T15:36:00","date_gmt":"2019-05-15T13:36:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10647"},"modified":"2022-05-24T14:06:06","modified_gmt":"2022-05-24T12:06:06","slug":"le-levain-chef-ingredient-sante-et-saveur-du-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-levain-chef-ingredient-sante-et-saveur-du-pain\/","title":{"rendered":"Le levain-chef, ingr\u00e9dient sant\u00e9 et saveur du pain"},"content":{"rendered":"\n<p><strong>Le levain-chef, ingr\u00e9dient sant\u00e9 et saveur du painOriginaires de 13 pays, 346 experts se sont r\u00e9unis la semaine derni\u00e8re lors du 1er Congr\u00e8s international sur le levain-chef de Richemont, au Mus\u00e9e suisse des transports de Lucerne.<\/strong><\/p>\n\n\n\n<p>Un grand nombre de boulangers-confiseurs suisses ont fait le d\u00e9placement. Si l\u2019on en croit le sondage r\u00e9alis\u00e9 par \u00ab\u2009panissimo\u2009\u00bb, il semble que la majeure partie d\u2019entre eux, m\u00eame ceux qui ont une grande exp\u00e9rience du sujet, ont tir\u00e9 profit de l\u2019\u00e9v\u00e9nement.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-levain-chef-redevient-tendance\">Le levain-chef redevient tendance<\/h2>\n\n\n\n<p>Jorge Pastor, pr\u00e9sident de Richemont Club International et initiateur de l\u2019\u00e9v\u00e9nement, a accueilli les participants sur un constat\u2009: alors que le passage \u00e0 des temps de lev\u00e9e courts date du si\u00e8cle dernier, on voit de plus en plus de professionnels rallonger les temps de lev\u00e9e. Avant d\u2019annoncer un panel d\u2019intervenants majoritairement issus du monde acad\u00e9mique\u2009: \u00ab\u2009La panification s\u2019apparente \u00e0 de la biotechnologie, il est donc logique qu\u2019elle \u00e9veille l\u2019int\u00e9r\u00eat des chercheurs.\u2009\u00bb<br>Les interventions propos\u00e9es dans le cadre du congr\u00e8s, qui portaient pour beaucoup sur des recherches scientifiques, ont donn\u00e9 du fil \u00e0 retordre aux participants et \u00e0 l\u2019\u00e9quipe de six interpr\u00e8tes pr\u00e9sents sur l\u2019\u00e9v\u00e9nement. Voici le message cl\u00e9, tr\u00e8s positif, de l\u2019\u00e9v\u00e9nement r\u00e9sum\u00e9 en une phrase\u2009: gr\u00e2ce au levain-chef, les produits de boulangerie sont plus savoureux, se conservent plus longtemps\u2009; le levain-chef contribue \u00e9galement \u00e0 pr\u00e9server la sant\u00e9 des personnes et \u00e0 pr\u00e9venir diff\u00e9rentes maladies.<br>Michael Kleinert de la Haute \u00e9cole des sciences appliqu\u00e9es de Zurich, et Bernd K\u00fctscher, directeur de l\u2019acad\u00e9mie de l\u2019artisanat boulanger allemand (Akademie des deutschen B\u00e4ckerhandwerks), ont insist\u00e9 sur l\u2019importance de mieux formuler ces messages pour les diffuser davantage \u00e0 des consommateurs qui s\u2019int\u00e9ressent beaucoup \u00e0 la question de l\u2019alimentation. Les deux hommes en ont profit\u00e9 pour pr\u00e9senter le livre \u00ab\u2009Die Sprache des Brotes\u2009\u00bb (\u00abLe langage du pain\u2009\u00bb), qu\u2019ils viennent de publier sur le sujet. Heinrich Beck (BeckABeck) propose de revoir le vocabulaire du pain et de la panification pour y parvenir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-bienfaits-scientifiquement-prouves\">Des bienfaits scientifiquement prouv\u00e9s<\/h2>\n\n\n\n<p>De multiples \u00e9tudes scientifiques le prouvent : les processus de fermentation au levain-chef faisant appel \u00e0 un temps de lev\u00e9e long permettent de produire des produits de boulangerie de meilleure qualit\u00e9, r\u00e9duisent les risques d\u2019allergie et de maladies, permettent de limiter l\u2019ajout de sel et de sucre et am\u00e9liorent la tol\u00e9rance et la sant\u00e9. L\u2019ajout de l\u00e9gumes et de vitamine D au levain-chef contribue \u00e0 encore renforcer ces propri\u00e9t\u00e9s b\u00e9n\u00e9fiques.<br>\u00ab\u2009Le levain-chef est l\u2019\u00e2me du boulanger, redonnons de l\u2019\u00e2me au pain\u2009\u00bb, a conclu Reto Fries, le directeur de l\u2019\u00e9cole Richemont, citant le ma\u00eetre-boulanger Martin Auer (Graz, AU).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-reseautage-et-documentation\">R\u00e9seautage et documentation<\/h2>\n\n\n\n<p>La programmation tr\u00e8s riche \u00e9tait entrecoup\u00e9e de pauses-caf\u00e9 et d\u00e9jeuner au cours desquelles les participants pouvaient d\u00e9couvrir des produits \u00e0 base de levain-chef fabriqu\u00e9s en Belgique, en Allemagne, en Italie, en Croatie, au Luxembourg, en Espagne et en Suisse sur la partie salon de l\u2019\u00e9v\u00e9nement. Au total, huit sponsors pr\u00e9sentaient des assortiments de produits sans gluten, des produits qui offrent d\u00e9sormais un bon niveau gustatif. Les professionnels de Suisse et de l\u2019\u00e9tranger ont ainsi pu \u00e9changer directement sur leurs propres exp\u00e9riences et sur le contenu des conf\u00e9rences.<br>Les pr\u00e9sentations et leurs synth\u00e8ses (en anglais), huit recettes de levain-chef, ainsi qu\u2019un compte rendu en images de l\u2019\u00e9v\u00e9nement, sont disponibles en t\u00e9l\u00e9chargement sur le site de l\u2019\u00e9cole Richemont.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissbaker.ch\/fr\/news-panissimo\/galeries-de-photos\/galeries-2019\/\">Galerie de photos\u2026\u00bb<\/a><\/p>\n\n\n\n<p>Vous trouves la suite de l&#8217;article dans l&#8217;\u00e9dition \u00abpanissimo\u00bb N\u00b0 10 du 17 mai 2019.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le levain-chef, ingr\u00e9dient sant\u00e9 et saveur du painOriginaires de 13 pays, 346 experts se sont r\u00e9unis la semaine derni\u00e8re lors du 1er Congr\u00e8s international sur le levain-chef de Richemont, au Mus\u00e9e suisse des transports de Lucerne. Un grand nombre de boulangers-confiseurs suisses ont fait le d\u00e9placement. Si l\u2019on en croit le sondage r\u00e9alis\u00e9 par \u00ab\u2009panissimo\u2009\u00bb, il semble que la majeure [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6280,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46,48],"tags":[],"class_list":["post-10647","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>Le levain-chef, ingr\u00e9dient sant\u00e9 et saveur 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\/le-levain-chef-ingredient-sante-et-saveur-du-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le levain-chef, ingr\u00e9dient sant\u00e9 et saveur du pain\" \/>\n<meta property=\"og:description\" content=\"Le levain-chef, ingr\u00e9dient sant\u00e9 et saveur du painOriginaires de 13 pays, 346 experts se sont r\u00e9unis la semaine derni\u00e8re lors du 1er Congr\u00e8s international sur le levain-chef de Richemont, au Mus\u00e9e suisse des transports de Lucerne. Un grand nombre de boulangers-confiseurs suisses ont fait le d\u00e9placement. Si l\u2019on en croit le sondage r\u00e9alis\u00e9 par \u00ab\u2009panissimo\u2009\u00bb, il semble que la majeure [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-levain-chef-ingredient-sante-et-saveur-du-pain\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2019-05-15T13:36:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-24T12:06:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-10.1-Sauerteigkongress.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" 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