{"id":10866,"date":"2018-11-21T11:23:00","date_gmt":"2018-11-21T10:23:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10866"},"modified":"2022-05-25T09:07:32","modified_gmt":"2022-05-25T07:07:32","slug":"la-suisse-sen-sort-relativement-bien","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-suisse-sen-sort-relativement-bien\/","title":{"rendered":"La Suisse s\u2019en sort relativement bien"},"content":{"rendered":"\n<p><strong>L\u2019association Pain suisse et swiss granum ont organis\u00e9 mardi au Stade de Suisse de Berne la Journ\u00e9e de la qualit\u00e9 du bl\u00e9.<\/strong><\/p>\n\n\n\n<p>La manifestation annuelle vise \u00e0 favoriser l\u2019actualisation des informations et l\u2019\u00e9change d\u2019exp\u00e9riences entre professionnels de tous les \u00e9chelons de la fili\u00e8re c\u00e9r\u00e9ali\u00e8re. Outre les informations habituelles sur la qualit\u00e9 de la nouvelle r\u00e9colte, les r\u00e9sultats des essais vari\u00e9taux ainsi que du recensement de la qualit\u00e9 de la r\u00e9colte indig\u00e8ne de c\u00e9r\u00e9ales, la journ\u00e9e a trait\u00e9 du secteur des c\u00e9r\u00e9ales et des ol\u00e9agineux au c\u0153ur des tensions du libre-\u00e9change et de la politique agricole Elle a notamment donn\u00e9 un aper\u00e7u de l\u2019\u00e9tat actuel de la politique agricole et des accords commerciaux. Un article sur cette partie se trouvera dans le prochain \u00ab panissimo \u00bb.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-qualite-de-la-recolte-en-suisse\">Qualit\u00e9 de la r\u00e9colte en Suisse<\/h2>\n\n\n\n<p>Andreas Dossenbach, responsable du laboratoire et AQ, conseils professionnels, de Richemont s\u2019est exprim\u00e9 sur la qualit\u00e9 de la r\u00e9colte indig\u00e8ne de bl\u00e9 2018. Pour ce qui est du rendement, la Suisse s\u2019en sort dans l\u2019ensemble \u00e0 bon compte comparativement \u00e0 ses voisins, \u00e0 la suite. En Allemagne, par contre, la r\u00e9colte a chut\u00e9 d\u2019un peu moins de 20 %. Pour la Suisse l\u2019orateur a dress\u00e9 un bilan positif : \u00ab Un rendement moindre, une teneur en gluten humide plus \u00e9lev\u00e9e, une bonne qualit\u00e9 et une activit\u00e9 enzymatique faible dans le domaine de l\u2019amidon font pencher la r\u00e9colte de cette ann\u00e9e du c\u00f4t\u00e9 positif. \u00bb<br>La moyenne de la teneur en prot\u00e9ine, avec 14 %, est similaire aux deux derni\u00e8res ann\u00e9es. Celle des teneurs en gluten humide (pour 0 minute) se situe 2,5 unit\u00e9s au-dessus de celle de 2017. Les proportions \u00e0 l\u2019extensogramme et les surfaces sont un peu inf\u00e9rieures \u00e0 celle de l\u2019ann\u00e9e pr\u00e9c\u00e9dente. Toutefois, M. Dossenbach s\u2019attend \u00e0 de bons r\u00e9sultats de panification : l\u2019activit\u00e9 des prot\u00e9ases peut encore \u00eatre qualifi\u00e9e d\u2019\u00e9quilibr\u00e9e.<br>L\u2019absorption d\u2019eau des farines a heureusement augment\u00e9 d\u2019environ 1,5 %. La r\u00e9sistance au p\u00e9trissage est bonne et le rel\u00e2chement est l\u00e9g\u00e8rement plus \u00e9lev\u00e9. \u00ab Les p\u00e2tes devraient donc \u00eatre p\u00e9tries un peu plus d\u00e9licatement \u00bb, souligne le collaborateur de Richemont.<br>La g\u00e9latinisation maximale reste tr\u00e8s \u00e9lev\u00e9e \u00e0 l\u2019amylogramme. Les temp\u00e9ratures de g\u00e9latinisation sont identiques \u00e0 celles de l\u2019ann\u00e9e pr\u00e9c\u00e9dente. L\u2019activit\u00e9 enzymatique dans le domaine de l\u2019amidon est donc encore tr\u00e8s faible et les corrections sont opportunes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-conclusions-pour-la-production\">Conclusions pour la production<\/h2>\n\n\n\n<p>En r\u00e9sum\u00e9, Andreas Dossenbach conseille \u00ab d\u2019adapter la quantit\u00e9 d\u2019eau de coulage, de travailler les p\u00e2tes d\u00e9licatement et de veiller \u00e0 un p\u00e9trissage id\u00e9al, d\u2019\u00e9ventuellement replier, de favoriser l\u2019activit\u00e9 enzymatique et de maintenir le statu quo pour les temps de fermentation. \u00bb Les conseils d\u2019utilisation figurent dans le dernier \u00ab Bulletin \u00bb Richemont.<\/p>\n\n\n\n<p>La suite de l&#8217;article vous trouvez dans l&#8217;\u00e9dition panissimo No 23 du 23 novembre 2018.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019association Pain suisse et swiss granum ont organis\u00e9 mardi au Stade de Suisse de Berne la Journ\u00e9e de la qualit\u00e9 du bl\u00e9. La manifestation annuelle vise \u00e0 favoriser l\u2019actualisation des informations et l\u2019\u00e9change d\u2019exp\u00e9riences entre professionnels de tous les \u00e9chelons de la fili\u00e8re c\u00e9r\u00e9ali\u00e8re. Outre les informations habituelles sur la qualit\u00e9 de la nouvelle r\u00e9colte, les r\u00e9sultats des essais vari\u00e9taux [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6475,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-10866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel"],"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>La Suisse s\u2019en sort relativement bien | 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\/la-suisse-sen-sort-relativement-bien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Suisse s\u2019en sort relativement bien\" \/>\n<meta property=\"og:description\" content=\"L\u2019association Pain suisse et swiss granum ont organis\u00e9 mardi au Stade de Suisse de Berne la Journ\u00e9e de la qualit\u00e9 du bl\u00e9. La manifestation annuelle vise \u00e0 favoriser l\u2019actualisation des informations et l\u2019\u00e9change d\u2019exp\u00e9riences entre professionnels de tous les \u00e9chelons de la fili\u00e8re c\u00e9r\u00e9ali\u00e8re. 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