{"id":162222,"date":"2026-05-27T08:31:49","date_gmt":"2026-05-27T06:31:49","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=162222"},"modified":"2026-05-28T15:07:46","modified_gmt":"2026-05-28T13:07:46","slug":"quand-la-feveren-contre-le-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/quand-la-feveren-contre-le-pain\/","title":{"rendered":"Quand la f\u00e8ve rencontre le pain"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>\u00abLe pain aux l\u00e9gumineuses, c\u2019est la tendance du moment\u00bb, a d\u00e9clar\u00e9 Daniel Stadelmann en d\u00e9but d\u2019ann\u00e9e \u00e0 la radio. Le responsable de la boulangerie de l\u2019Ecole professionnelle Richemont avait alors d\u00e9velopp\u00e9, avec son \u00e9quipe, un pain \u00e0 base de f\u00e9verole de montagne. La recette est d\u00e9sormais au point. Il en r\u00e9v\u00e8le davantage concernant sa r\u00e9alisation, sa digestibilit\u00e9 et sa commercialisation.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-des-legumineuses-bientot-au-petit-dejeuner-sous-forme-de-pain\">\u00abDes l\u00e9gumineuses bient\u00f4t au petit-d\u00e9jeuner sous forme de pain?\u00bb <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Telle est la question que les animateurs de la SRF ont pos\u00e9e \u00e0 l\u2019occasion de la Journ\u00e9e des l\u00e9gumineuses, le 10\u202ff\u00e9vrier. Responsable de la boulangerie de l\u2019Ecole professionnelle Richemont de Lucerne, Daniel Stadelmann leur expliquait alors que cela pourrait bient\u00f4t \u00eatre possible. A l\u2019\u00e9poque, les sp\u00e9cialistes travaillaient \u00e0 une telle recette, aujourd\u2019hui aboutie.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-daniel-pourquoi-une-boulangerie-confiserie-devrait-elle-proposer-du-pain-aux-legumineuses\">Daniel, pourquoi une boulangerie-confiserie devrait-elle proposer du pain aux l\u00e9gumineuses?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Parce que la demande des consommateurs existe: les produits enrichis en prot\u00e9ines sont \u00e0 la mode. Les l\u00e9gumineuses, qui ont une teneur \u00e9lev\u00e9e en prot\u00e9ines, permettent d\u2019augmenter celle du pain. Mais un tel produit n\u2019est pas comparable \u00e0 une barre prot\u00e9in\u00e9e: le pain offre davantage de plaisir gustatif et de polyvalence.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"608\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/daniel_stadelmann_richemont_fachschule-1024x608.jpg\" alt=\"\" class=\"wp-image-162218\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/daniel_stadelmann_richemont_fachschule-1024x608.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/daniel_stadelmann_richemont_fachschule-768x456.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/daniel_stadelmann_richemont_fachschule.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Daniel Stadelmann avait d\u00e9velopp\u00e9 avec son \u00e9quipe, un pain \u00e0 base de f\u00e9verole de montagne<\/em>.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-a-quoi-faut-il-faire-attention-lors-de-la-cuisson-de-la-farine-de-legumineuses\">\u00c0 quoi faut-il faire attention lors de la cuisson de la farine de l\u00e9gumineuses?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019utilisation d\u2019environ 10\u202f% de farine de l\u00e9gumineuses dans un pain de bl\u00e9 am\u00e9liore le d\u00e9veloppement au four. Le gluten est l\u00e9g\u00e8rement affaibli, ce qui donne une structure de p\u00e2te \u00e9lastique. A partir de 20\u202f%, on obtient un pain plus compact, de volume r\u00e9duit et \u00e0 l\u2019alv\u00e9olage plus fin.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-quels-defis-sont-apparus-lors-du-developpement-du-produit\">Quels d\u00e9fis sont apparus lors du d\u00e9veloppement du produit?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La p\u00e2te se raffermissait pendant la fermentation, elle devenait r\u00e9calcitrante. Les prot\u00e9ines absorbant davantage d\u2019eau, la quantit\u00e9 de liquide a \u00e9t\u00e9 augment\u00e9e de 10\u202f% par rapport \u00e0 la premi\u00e8re recette. Nous avons \u00e9galement recours \u00e0 un \u00e9bouillantage avec une teneur en eau plus \u00e9lev\u00e9e. Les recettes Richemont sont en principe fiables, \u00e0 condition de respecter les indications et les param\u00e8tres.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-quelles-sont-les-particularites-de-la-recette\">Quelles sont les particularit\u00e9s de la recette?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le levain utilis\u00e9 est fabriqu\u00e9 \u00e0 partir de farine compl\u00e8te. Les min\u00e9raux contenus notamment dans les couches externes du grain sont ainsi mieux assimilables par l\u2019organisme. Le principal facteur r\u00e9duisant la biodisponibilit\u00e9 des min\u00e9raux est l\u2019acide phytique contenu dans le grain complet. Gr\u00e2ce au long temps de repos de la p\u00e2te, \u00e0 la pr\u00e9sence de micro-organismes et \u00e0 l\u2019environnement acide, le levain cr\u00e9e des conditions id\u00e9ales pour d\u00e9grader efficacement cet acide.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-quel-est-le-gout-du-pain-ainsi-elabore\">Quel est le go\u00fbt du pain ainsi \u00e9labor\u00e9?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Certaines l\u00e9gumineuses ont un go\u00fbt assez prononc\u00e9. N\u2019\u00e9tant pas un grand amateur de f\u00e8ves, il \u00e9tait important pour moi que cette saveur ne soit pas trop dominante. La f\u00e9verole apporte une l\u00e9g\u00e8re note de noisette qui convient bien au pain. Certaines personnes ne la remarqueront m\u00eame pas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-ou-les-personnes-interessees-peuvent-elles-se-procurer-de-la-farine-de-feverole-de-montagne\">O\u00f9 les personnes int\u00e9ress\u00e9es peuvent-elles se procurer de la farine de f\u00e9verole de montagne?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La disponibilit\u00e9 reste encore limit\u00e9e, mais l\u2019\u00e9cole Richemont peut fournir des sources d\u2019approvisionnement. Il existe sur le march\u00e9 des isolats de prot\u00e9ines extrud\u00e9s \u00e0 base de f\u00e8ves, mais ils ne peuvent pas \u00eatre utilis\u00e9s tels quels dans la recette.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-qu-est-ce-qui-rend-le-pain-a-la-feverole-de-montagne-particulier\">Qu\u2019est-ce qui rend le pain \u00e0 la f\u00e9verole de montagne particulier?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Compar\u00e9 aux pains prot\u00e9in\u00e9s habituels, riches en graines et tr\u00e8s compacts, le n\u00f4tre est davantage un \u00abvrai pain\u00bb: il a un bon volume, une cro\u00fbte plus croustillante et une mie fine. La prot\u00e9ine n\u2019est pas au premier plan; le produit s\u00e9duit par sa valeur globale. Gr\u00e2ce \u00e0 sa capacit\u00e9 de r\u00e9tention d\u2019eau, il se conserve nettement plus longtemps qu\u2019un pain ordinaire.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-comment-le-promouvoir\">Comment le promouvoir?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Un pain ne peut \u00eatre pr\u00e9sent\u00e9 comme une source de prot\u00e9ines qu\u2019\u00e0 partir de 12\u202f%. Or, ce produit n\u2019atteint pas ce seuil. Ce sont les l\u00e9gumineuses elles-m\u00eames qui constituent la meilleure publicit\u00e9, car elles permettent d\u2019optimiser la rotation des cultures. Ce genre v\u00e9g\u00e9tal fixe l\u2019azote de l\u2019air et enrichit ainsi le sol. Les cultures suivantes n\u00e9cessitent donc moins d\u2019engrais. L\u2019aspect \u00e9cologique est une valeur ajout\u00e9e suppl\u00e9mentaire qui s\u00e9duit la client\u00e8le, \u00e0 condition d\u2019\u00eatre activement mis en avant. <\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-allegation-seuil-de-12\">All\u00e9gation: seuil de 12\u202f%<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\" id=\"h-allegation-seuil-de-12-le-pain-a-la-feverole-de-montagne-ne-peut-pas-etre-presente-comme-un-pain-proteine-l-ordonnance-concernant-l-information-sur-les-denrees-alimentaires-regit-les-allegations-nutritionnelles-l-annexe-13-stipule-ce-qui-suit-une-allegation-selon-laquelle-une-denree-alimentaire-est-une-source-de-proteines-ou-toute-autre-allegation-susceptible-d-avoir-le-meme-sens-pour-le-consommateur-ne-peut-etre-faite-que-si-12-au-moins-de-la-valeur-energetique-totale-de-la-denree-alimentaire-sont-produits-par-des-proteines-il-faut-donc-s-en-tenir-a-la-denomination-pain-au-levain-a-base-de-farine-de-ble-et-de-feverole-faute-de-quoi-il-y-aurait-risque-de-tromperie-envers-le-consommateur-benjamin-horand-antenne-msst-et-management-de-qualite\">Le pain \u00e0 la f\u00e9verole de montagne ne peut pas \u00eatre pr\u00e9sent\u00e9 comme un pain prot\u00e9in\u00e9. L\u2019ordonnance concernant l\u2019information sur les denr\u00e9es alimentaires r\u00e9git les all\u00e9gations nutritionnelles. L\u2019annexe 13 stipule ce qui suit\u2009: \u00ab\u2009Une all\u00e9gation selon laquelle une denr\u00e9e alimentaire est une source de prot\u00e9ines, ou toute autre all\u00e9gation susceptible d\u2019avoir le m\u00eame sens pour le consommateur, ne peut \u00eatre faite que si 12\u202f% au moins de la valeur \u00e9nerg\u00e9tique totale de la denr\u00e9e alimentaire sont produits par des prot\u00e9ines.\u2009\u00bb Il faut donc s\u2019en tenir \u00e0 la d\u00e9nomination \u00ab\u2009pain au levain \u00e0 base de farine de bl\u00e9 et de f\u00e9verole\u2009\u00bb, faute de quoi il y aurait risque de tromperie envers le consommateur.<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\" id=\"h-allegation-seuil-de-12-le-pain-a-la-feverole-de-montagne-ne-peut-pas-etre-presente-comme-un-pain-proteine-l-ordonnance-concernant-l-information-sur-les-denrees-alimentaires-regit-les-allegations-nutritionnelles-l-annexe-13-stipule-ce-qui-suit-une-allegation-selon-laquelle-une-denree-alimentaire-est-une-source-de-proteines-ou-toute-autre-allegation-susceptible-d-avoir-le-meme-sens-pour-le-consommateur-ne-peut-etre-faite-que-si-12-au-moins-de-la-valeur-energetique-totale-de-la-denree-alimentaire-sont-produits-par-des-proteines-il-faut-donc-s-en-tenir-a-la-denomination-pain-au-levain-a-base-de-farine-de-ble-et-de-feverole-faute-de-quoi-il-y-aurait-risque-de-tromperie-envers-le-consommateur-benjamin-horand-antenne-msst-et-management-de-qualite\"><em>Benjamin Horand,<br>antenne MSST et management de qualit\u00e9<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\"><em>Diego Schwerzmann<br><sup>Photo: \u00c9cole professionnelle Richemont<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00abLe pain aux l\u00e9gumineuses, c\u2019est la tendance du moment\u00bb, a d\u00e9clar\u00e9 Daniel Stadelmann en d\u00e9but d\u2019ann\u00e9e \u00e0 la radio. Le responsable de la boulangerie de l\u2019Ecole professionnelle Richemont avait alors d\u00e9velopp\u00e9, avec son \u00e9quipe, un pain \u00e0 base de f\u00e9verole de montagne. La recette est d\u00e9sormais au point. Il en r\u00e9v\u00e8le davantage concernant sa r\u00e9alisation, sa digestibilit\u00e9 et sa commercialisation.<\/p>\n","protected":false},"author":5,"featured_media":162257,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[1383,1384,1382],"class_list":["post-162222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production","tag-feverole-de-montagne","tag-le-pain-a-la-feverole-de-montagne","tag-le-pain-aux-legumineuses"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Quand la f\u00e8ve rencontre le pain | SBC<\/title>\n<meta name=\"description\" content=\"\u00abLe pain aux l\u00e9gumineuses, c\u2019est la tendance du moment\u00bb, a d\u00e9clar\u00e9 Daniel Stadelmann en d\u00e9but 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