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The archive contains all data files and script used in the following paper: Impact of milling technique and sourdough on flour and bread nutritional and organoleptic quality Lauriane Mietton, Jennifer MATA-OROZCO, Stephane GUEZENEC, Thérèse MARLIN, Marie-Françoise SAMSON, Elodie CANAGUIER, Teddy GODET, Valérie NOLLEAU, Diego SECOND, Denis CASSAN, Marc BAYLET, Pierre BEDOUELLE, Laurence BONNEL, Hugo BOUQUIN, Gilles CHRISTIN, Marine COURTEAU, Mahamé DOUCOURE, Victor HAZARD, Tom KOBER, Alain MONTARD, Mariette NODET, Myriam PARENT, Christian DALMASSO, Alexandra GAINON, Olivier JOUVE, Stéphane PICHARD, Johan PUEL, Robin SIMON, Thibault NIDELET, Delphine SICARD. Corresponding author: delphine.sicard@inrae.fr Abstract Milling transforms grains into flours and can be performed with different techniques. In the case of wheat flour, roller mills and stone mills are the most commonly used. We set up a participatory experiment with six millers and four bakers to study the impact of these two milling techniques on the quality of flours and sourdough breads. Millers made twenty-two different flours from four different wheat grain batches using either roller or stone mills. Each baker initiated and maintained sourdoughs with three roller-milled and three stone-milled flours during at least 32 backsloppings. Flours differed mainly in their granulometry with a typical profile linked to wheat hardness and with higher particle sizes for stone-milled flours. Stone-milled flours also had a higher maltose content. The analysis of bread revealed that variation in bread protein fractions and in bread aroma compounds were more related to the specific baker microbial community than to the milling technique. Carbohydrate contents were clearly linked to the main LAB species metabolism. These results revealed that the sourdough microbial community shapes the organoleptic and nutritional quality of bread more than milling techniques. |
