{"id":71095,"date":"2023-11-16T08:46:59","date_gmt":"2023-11-16T07:46:59","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=71095"},"modified":"2023-11-16T10:21:06","modified_gmt":"2023-11-16T09:21:06","slug":"apercu-de-la-qualite-de-la-recolte-de-ble-panifiable-2023","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/apercu-de-la-qualite-de-la-recolte-de-ble-panifiable-2023\/","title":{"rendered":"Aper\u00e7u de la qualit\u00e9 de la r\u00e9colte de bl\u00e9 panifiable 2023"},"content":{"rendered":"\n<p><strong>Les teneurs en prot\u00e9ines et en gluten humide sont inf\u00e9rieures \u00e0 la moyenne sur cinq ans. Les farines disposent d\u2019une capacit\u00e9 d\u2019absorption en eau mod\u00e9r\u00e9e. Les p\u00e2tes pr\u00e9sentent une r\u00e9sistance au p\u00e9trissage inf\u00e9rieure \u00e0 la moyenne sur cinq ans. La structure du gluten et les volumes de pains restent comparables \u00e0 ceux de 2022. C\u2019est ce que montre les r\u00e9sultats pond\u00e9r\u00e9s du recensement de la qualit\u00e9 de r\u00e9colte de swiss granum.<\/strong><\/p>\n\n\n\n<p>Des tests de qualit\u00e9 ont \u00e9t\u00e9 effectu\u00e9s sur des \u00e9chantillons de bl\u00e9 panifiable apte \u00e0 la prise en charge de quatre respectivement cinq vari\u00e9t\u00e9s principales par r\u00e9gion. Les \u00e9chantillons panifiables ont \u00e9t\u00e9 pr\u00e9lev\u00e9s aupr\u00e8s d\u2019un r\u00e9seau de 21 centres collecteurs. Runal (Top), CH Nara (Top), Arina (I) et Forel (I) sont \u00e9valu\u00e9es depuis 9 ans ou plus ; Hanswin (I) depuis 2018, Montalbano (Top) et Spontan (II) depuis 2020. La mouture des \u00e9chantillons a \u00e9t\u00e9 r\u00e9alis\u00e9e par Groupe Minoteries SA.<\/p>\n\n\n\n<p>Swiss granum a mandat\u00e9 le laboratoire de qualit\u00e9 d\u2019Agroscope pour effectuer les analyses de laboratoire, et le centre de comp\u00e9tence de Richemont pour les tests de panification. Les r\u00e9sultats sont \u00e9valu\u00e9s selon 5 r\u00e9gions d\u00e9finies et pond\u00e9r\u00e9s sur la base de la r\u00e9partition des surfaces. L\u2019\u00e9valuation de Runal et Arina ne se base que sur une seule r\u00e9gion. C\u2019est pourquoi la vigilance est de mise lors de l\u2019interpr\u00e9tation des r\u00e9sultats. La moyenne sur cinq ans a \u00e9t\u00e9 d\u00e9termin\u00e9e sur la base des r\u00e9sultats des ann\u00e9es 2018 \u00e0 2022 (inclus l\u2019ann\u00e9e exceptionnelle 2021).<\/p>\n\n\n\n<p>Except\u00e9 un mois de juin sec et ensoleill\u00e9, le printemps 2023 f\u00fbt humide et sombre. Un premier \u00e9pisode caniculaire a touch\u00e9 la Suisse du 9 au 11 juillet 2023. La somme des pr\u00e9cipitations estivales est rest\u00e9e inf\u00e9rieure \u00e0 la moyenne, particuli\u00e8rement en Suisse romande. Les conditions m\u00e9t\u00e9orologiques du mois de juillet ont conduit \u00e0 une r\u00e9colte rapide des c\u00e9r\u00e9ales, laquelle \u00e9tait pratiquement termin\u00e9e fin juillet.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tests-rapides\">Tests rapides<\/h2>\n\n\n\n<p>Avec 82.9 kg\/hl, la moyenne des poids \u00e0 l\u2019hectolitre est inf\u00e9rieure de 2.3 unit\u00e9s \u00e0 celle de 2022. Elle se situe \u00e0 un niveau comparable \u00e0 la moyenne sur cinq ans (82.4 kg\/hl). Les valeurs oscillent entre 79.2 kg\/hl et 88.1 kg\/hl. Les diff\u00e9rences entre les vari\u00e9t\u00e9s sont faibles. Les teneurs en prot\u00e9ines varient entre 10.3% et 15.0%. Avec 12.7%, la moyenne 2023 est inf\u00e9rieure de 0.9 unit\u00e9s \u00e0 celle de 2022 et de 0.6 unit\u00e9s \u00e0 la moyenne sur cinq ans. <\/p>\n\n\n\n<p>CH Nara et Montalbano (13.4%) ainsi que Arina et Runal (13.0%) poss\u00e8dent toutes une moyenne situ\u00e9e dans la zone neutre du bar\u00e8me de paiement \u00e0 la teneur en prot\u00e9ines de swiss granum (12.8%-13.8%). Celles de Forel, Spontan et Hanswin sont inf\u00e9rieures avec 12.5%, 11.9% et 11.8%.<br>Concernant les valeurs en z\u00e9l\u00e9ny, la moyenne 2023 (50.2 ml) est inf\u00e9rieure de 6 unit\u00e9s \u00e0 celle de 2022 et de 12.8 unit\u00e9s \u00e0 la moyenne sur cinq ans. La moyenne des temps de chute 2023 est de 370 s. Elle est de 338 s en moyenne sur cinq ans.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-analyses-de-laboratoire\">Analyses de laboratoire<\/h2>\n\n\n\n<p>Les teneurs en gluten humide (\u00e0 0 minutes) varient cette ann\u00e9e entre 22.2% et 31.3% (2022 : 22.2% et 36.1%). La moyenne se situe \u00e0 28.0%. Elle est ainsi inf\u00e9rieure de 0.7 unit\u00e9s \u00e0 celle de 2022 et de 1.3 unit\u00e9s \u00e0 la moyenne sur cinq ans. Runal (31.3%) pr\u00e9sente la moyenne la plus \u00e9lev\u00e9e, Forel (24.4%) la plus faible.<br>Les diff\u00e9rences entre les indices de gonflement \u00e0 0 et 30 minutes donnent une indication sur l\u2019activit\u00e9 des prot\u00e9ases (enzymes d\u00e9gradants les prot\u00e9ines). Ceux-ci se situent dans un cadre normal et l\u2019activit\u00e9 des prot\u00e9ases peut \u00eatre qualifi\u00e9e d\u2019\u00e9quilibr\u00e9e.<\/p>\n\n\n\n<p>Les farines disposent d\u2019une capacit\u00e9 d\u2019absorption en eau mod\u00e9r\u00e9e avec une moyenne de 58.8%. Les p\u00e2tes pr\u00e9sentent une r\u00e9sistance au p\u00e9trissage inf\u00e9rieure \u00e0 la moyenne sur cinq ans. L\u2019affaiblissement de la p\u00e2te durant le p\u00e9trissage est inf\u00e9rieur. Autrement dit, les p\u00e2tes r\u00e9agissent moins sensiblement \u00e0 un p\u00e9trissage excessif. Les surfaces d\u2019extensogramme restent \u00e9lev\u00e9es avec 151 cm2 en moyenne. <\/p>\n\n\n\n<p>Les valeurs obtenues pour le ratio (DW5 \/ DB) mettent en \u00e9vidence une structure du gluten comparable \u00e0 celle de la r\u00e9colte 2022 et \u00e0 la moyenne sur cinq ans. Les viscosit\u00e9s maximales (g\u00e9latinisation maximale) \u00e0 l\u2019amylogramme restent \u00e9lev\u00e9es. La moyenne 2023 se situe \u00e0 1572 UA et est ainsi nettement sup\u00e9rieure \u00e0 la moyenne sur cinq ans (1039 UA). Les temp\u00e9ratures de g\u00e9latinisation sont \u00e9galement sup\u00e9rieures \u00e0 la moyenne sur cinq ans. Ces r\u00e9sultats indiquent une activit\u00e9 plus faible des amylases.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tests-de-panification\">Tests de panification<\/h2>\n\n\n\n<p>Avec 3298 ml, la moyenne 2023 est sup\u00e9rieure de 104 unit\u00e9s \u00e0 celle de 2022 mais inf\u00e9rieure de 202 unit\u00e9s \u00e0 la moyenne sur cinq ans. Les diff\u00e9rences entre les vari\u00e9t\u00e9s sont faibles, avec des r\u00e9sultats qui varient entre 3093 ml et 3468 ml.<\/p>\n\n\n\n<p>Les r\u00e9sultats de qualit\u00e9 de la r\u00e9colte de bl\u00e9 2023 seront pr\u00e9sent\u00e9s lors de la Journ\u00e9e qualit\u00e9 du bl\u00e9 de swiss granum, le 21 novembre 2023 \u00e0 Berne.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissgranum.ch\/fr\" target=\"_blank\" rel=\"noreferrer noopener\">swissgranum.ch<\/a><\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>swiss granum<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les teneurs en prot\u00e9ines et en gluten humide sont inf\u00e9rieures \u00e0 la moyenne sur cinq ans. Les farines disposent d\u2019une capacit\u00e9 d\u2019absorption en eau mod\u00e9r\u00e9e. Les p\u00e2tes pr\u00e9sentent une r\u00e9sistance au p\u00e9trissage inf\u00e9rieure \u00e0 la moyenne sur cinq ans. La structure du gluten et les volumes de pains restent comparables \u00e0 ceux de 2022. C\u2019est ce que montre les r\u00e9sultats pond\u00e9r\u00e9s du recensement de la qualit\u00e9 de r\u00e9colte de swiss granum.<\/p>\n","protected":false},"author":5,"featured_media":71101,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39,48],"tags":[],"class_list":["post-71095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche","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>Aper\u00e7u de la qualit\u00e9 de la r\u00e9colte de bl\u00e9 panifiable 2023 | SBC<\/title>\n<meta name=\"description\" content=\"Les teneurs en prot\u00e9ines et en gluten humide sont inf\u00e9rieures \u00e0 la moyenne sur cinq ans. 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