Industrial milling method with increased yield, flours obtained using this method, products, in particular bread-making products, manufactured from these flours

Abstract

The invention relates to a method for milling with increased yield, whatever the purity and the type of the flour, in an industrial, simple and economical manner without increasing the ash content of the flour, without impairing the bread-making properties of the flour, and without reducing the shelf life of the flour, which has a high milling and commercial value. In this method, wheat grains comprising high-amylose starch are used. These wheat grains are subjected, before grinding (step -4-), to a wetting treatment in which the wheat grains are: -1- hydrated up to a humidity level greater than or equal to 14% and less than or equal to 20%, preferably between 15 and 18%; -1.0- optionally, rested at ambient temperature or 6°C; -2.1- heated to a temperature Te between 50 and 85°C, preferably between 55 and 80°C, and even more preferably, between 60 and 75°C; -2.2- optionally, kept at this temperature Te for a maximum of 20 hours, preferably for 1 to 16 hours and, even more preferably, for 1.5 to 8 hours; -3- optionally, rested at ambient temperature or 6°C.

Description

Industrial milling process with increased yield, flours obtained by this process, products in particular bread products made from these flours Technical field

[0001] The invention relates to the field of industrial milling. In particular, the invention relates to a milling process with increased yield, using wheat grains with a high amylose content. The invention also relates to the flour obtained from this process. Technological background of the invention

[0002] A milling process involves three main steps: cleaning, wetting, and milling to produce flour. Wetting wheat grains involves bringing their moisture content to between 15 and 18 percent. This wetting process may be followed by a resting stage at room temperature for 24 to 48 hours. It is known that the wetting step is crucial to facilitate the separation between, on the one hand, the envelopes, and, on the other hand, the floury almond and incidentally the germ; of the wheat grains. This separation is therefore decisive for the milling yield. This economic parameter is naturally the focus of all the attention of millers, who are always seeking to increase their yield, without this harming the economic viability of the sector and the quality of the flours. Objectives of the invention

[0003] In this context, the invention aims to satisfy at least one of the following objectives: - provide a milling process that increases milling yield regardless of the purity and type of flour; - provide a milling process to increase milling yield; particularly for high amylose wheat, the yield of which is usually lower than that of standard wheat; - provide a milling process that increases milling yield in an industrial, simple and economical manner; - provide a milling process to increase the milling yield of flour, without increasing the ash content of the flour; - provide a milling process that increases milling yield without harming the baking properties of the flour; - provide a milling process that increases milling yield without reducing the shelf life of the flour; - provide a milling process to increase the milling value of flour; - provide wheat flour with high milling value, high baking value and high commercial value. Brief description of the invention

[0004] The invention satisfies at least one of the above objectives and relates, according to a first aspect, to a milling process with increased yield, in which wheat grains comprising starch are used, the amylose content of which, expressed in % by weight, relative to the total quantity of starch, is: - greater than or equal to, in ascending order of preference, 20; 30; 40; 45; - and, better still, between 50 and 90; and ideally between 60 and 85; characterized in that these wheat grains are subjected, before milling (step -4-), to a wetting treatment in which these wheat grains are: -1- hydrated to a humidity level greater than or equal to 14% and less than or equal to 20%, preferably between 15 and 18%; -1.0- possibly left to rest at room temperature or lower, preferably 6°C; -2.1- heated to a temperature Te between 50 and 85°C, preferably between 55 and 80°C, and, more preferably still, between 60 and 75°C; -2.2- possibly, maintained at this temperature Te for at most 20 hours, preferably for 1 to 16 hours, and, even more preferably for 2 to 14 hours; -3- possibly left to rest, for example at room temperature or at a temperature below room temperature: eg 6°C.

[0005] According to the invention, steps 1 and 2.1 of the wetting are at least partly concomitant or successive, preferably concomitant.

[0006] This process is remarkable in that it allows for a surprising and significant increase in milling yield, without increasing the ash content of the flour and without affecting the baking value of the flour.

[0007] The inventors have demonstrated that heat treatment -2.1- on wet wheat combines advantageously with wheat with the phenotypic characteristic "high amylose rate" or "High Amylose Wheat: HAW", which gives this wheat an excellent response to heat treatment -2.1-. This result is all the more surprising since subjecting wheat grains to temperatures above 50°C is known to have damaging consequences on the baking qualities of flour obtained from these heated wheat grains. In this regard, please refer to the following bibliography: “Schofield et al.: The Effect of Heat on Wheat Gluten and the Involvement of Sulphydryl-Disulfide Interchange Reactions, Journal of Cereal Science, 1, 1983, 241-253"

[0008] According to a second of its aspects, the invention relates to the flour obtained by this process.

[0009] According to a third of its aspects, the invention relates to the products obtained from this flour. Brief description of the drawings

[0010] The examples given in this description refer to the figures in which: Fig. 1

[0011] [Fig. 1] shows a flow diagram of a pilot mill type Bühler MLU202 laboratory mill. B break roll, C Reduction roll, Wwire, XXX flour sieve, which can be implemented for milling step 4 of the process according to the invention and used in the examples illustrating the invention., according to: “Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and Chemical characterization of milstreams; Suresh D. Sakhare et al., December 2014, Journal of Food Science and Technology - Mysore- 51(12)” Fig. 2

[0012] [Fig. 2] is a curve illustrating the operating principle of the Mixolab®, giving the torque in Newton meters and the temperature, as a function of the mixing time. Fig. 3

[0013] [Fig. 3] shows histograms giving the milling yield in % by weight, as a function of the core heating temperature Te, according to step -2.1-, of wet grains, according to step -1-, of the process according to the invention, and of control grains, in illustration of example 1 given below. Fig. 4

[0014] [Fig. 4] shows histograms of the fiber levels TDF (Total Dietary Fiber), IDF (Insoluble Dietary Fiber), SDFP (Soluble Dietary Fiber Precipitated), SDF (Soluble Dietary Fiber) for the flours of Example 1. Fig. 5

[0015] [Fig. 5] shows photographs of laboratory breads obtained from flours manufactured by the process according to the invention (example 2) with wheat grains with a high amylose content. Fig. 6

[0016] [Fig. 6] shows the curves of the evolution of the temperatures Te at the heart of the grains, in illustration of example 3 given below. Fig. 7

[0017] [Fig. 7] shows histograms of average milling yields and average ash rates for tests E13.1 control; E13.2; E13.3; E13.4, illustrating example 3 given below. Fig. 8

[0018] [Fig. 8] shows histograms of average milling yields and average ash rates for tests E6 control; E10 control; E9; E7; E8, illustrating example 3 given below. Fig. 9

[0019] [Fig. 9] shows histograms of average percentages of grinding flour, converter 2 flour, remilling flour, fine bran and coarse bran for tests E6; E7; E8; E10; E13.1; E13.3, illustrating Example 3 given below. Fig. 10

[0020] [Fig. 10] shows MIXOLAB® curves which express the rheological behavior of a bread dough produced with flours obtained by the milling process according to the invention, by a function of measuring the kneading resistance (torque in Newton per meter of the mixer) of a dough obtained by hydration of a flour, and subjected to a temperature gradient over time expressed in minutes. Fig. 11

[0021] [Fig. 11] shows histograms of parameters of dough behavior during breadmaking (smoothing, dough consistency, kneading elasticity, kneading extensibility, kneading stickiness, shaping elasticity, shaping extensibility; shaping stickiness & strength, for tests E13.1; E13.2; E13.3; E13.4; E14.4; in illustration of example 4 given below. Fig. 12

[0022] [Fig. 12] shows histograms of dough behavior parameters during breadmaking (smoothing, dough consistency, kneading elasticity, kneading extensibility, kneading stickiness, shaping elasticity, shaping extensibility, shaping stickiness & strength, for tests E6; E7; E8; E9; E10; in illustration of example 5 given below. Fig. 13

[0023] [Fig. 13] shows photographs of sandwich loaves obtained from flours manufactured by the process according to the invention (example 6). Fig. 14

[0024] [Fig. 14] shows histograms of milling yield evolution for trials E11.1; E11.2; E11.3; E12.4; E14.3 compared to their respective controls, E11.0; E12.1; E14.1 of example 7. Fig. 15

[0025] [Fig. 15] shows histograms of milling yield evolution for trials E7; E8; E12.4; E13.3; E14.3 and E14.4 compared to their respective controls, E6; E10; E12.1; E13.1; E14.1 and E14.4 of example 8. Detailed description of the invention

[0026] PROCESS

[0027] One of the key steps of this process is step 2.1 of heating the grains hydrated in step -1- to the temperature Te, chosen judiciously and advantageously, according to a compromise combining energy savings and milling yield.

[0028] According to the invention, Te is between 50 and 80°C, preferably between 55 and 80°C, more preferably still between 60 and 75°C, and better still, Te is equal to 65 + / - 3°C.

[0029] This heating temperature Te of the wheat grains is advantageously the temperature measured at the heart of the mass of the wheat grains subjected to heat treatment -2.1-.

[0030] According to a remarkable characteristic of the invention, the moisture content TH of the wheat grains remains substantially constant before (THi) and after (THf) heat treatment -2.1-. Preferably, THi = THf + / - 2%, preferably + / - 1%.

[0031] Raw materials:

[0032] In accordance with the invention, at least a portion of the wheat grains used as raw material in the milling process comprise a starch whose amylose content, expressed in % by weight, relative to the total quantity of starch, is greater than or equal to 40, preferably greater than or equal to 45, and, even more preferably, between 50 and 90, or better still between 60 and 85. These wheats are called high amylose wheats or High Amylose Wheat (HAW).

[0033] In a particular embodiment of the invention, the HAW grains are obtained from a wheat plant, comprising starch, wherein the proportion of amylose in the starch of the seed is at least 50%, said seed comprising a reduced level of SBEIIA protein, SBEIIA enzyme activity or both, in the endosperm compared to a wild-type seed, and comprising a genetic variation which leads to a reduction in the level of SBEIIa gene expression, SBEIIA enzyme activity in the endosperm or both compared to a wild-type seed, which genetic variation comprises a mutation of an SBEIIa gene.

[0034] Preferably, these grains also have at least one of the following groups of characteristics: (C1) the level of SBEIIA protein, SBEIIA enzyme activity, or both in the endosperm is reduced by at least 50% compared to wild-type grains. (C2) The genetic variation includes a mutation in an SBEIIa gene that leads to a reduced level of SBEIIA protein, SBEIIA enzyme activity, or both, in the endosperm compared to wild-type grains. (C3) the soft wheat grains comprise a null mutation in at least two copies of an SBEIIa gene of one of the three genomes, A, B or D in the case of a hexaploid soft wheat. (C4) Wheat grains are tetraploid durum wheat grains. In particular, the wheat grains may be those described in the following patent applications: WO2012 / 058730 (see p. 12, I.27 to 32; p. 14, 1.12 to 28); WO2013 / 063653 (see p. 168, rev. 1) and obtained according to the process described in said applications and synthesized below.

[0035] Based on knowledge of the genetic sequence of the SBEIIa gene, High Amylose wheat could be developed by identifying wheat lines in which this gene is poorly or non-functional.

[0036] Screening of available wheat collections (public data, from partners [eg CSIRO] or internal to Limagrain), including mutagenic populations, was undertaken. Soft wheat is a hexaploid species with three genomes A, B and D, which means that each gene has 6 copies (two per genome). The principle for obtaining HAW wheat is therefore based on the identification of lines with a little or non-functional SBE2a gene in each of the three genomes and combining them by successive crosses to obtain the 6 repressed copies of the SBE2a gene.

[0037] SBE2a mutants were identified in mutagenic populations obtained by heavy ion bombardment (HIB). Within this mutagenized population consisting of deletion lines, SBE2a mutants were identified by identifying a deletion of the SBE2a gene in each of the three genomes. Once mutants from all three genomes were identified, crosses were performed to combine mutations to obtain the HAW phenotype. SBE2a HIB double mutants, deletions of the SBE2a gene on two genomes, exhibit good agronomic behavior, however, when the SBE2a gene is deleted on all three genomes, SBE2a HIB triple mutant, it is impossible to obtain fertile plants.

[0038] To address this issue, it was decided to opt for a TILLING population, in which the mutations are base pair substitutions, point mutations, which are believed to be less detrimental from a mutation load perspective than mutations based on large deletions. Limagrain has an Apache TILLING population and, after screening this population, several mutants in the SBE2a gene sequences were identified. Among the putative good candidates, two main categories were identified: STOP mutations and splicing mutations. The mutants named STOP have a sequence change corresponding to a stop codon in the exon sequence triggering the termination of transcription of the SBE2a gene. This leads to either a functional or non-functional truncated SBEA protein (depending on the length of the remaining protein), or to the absence of the SBE2A protein.The other type of mutants, splicing mutants, resulted in altered mRNA preventing fully active protein biosynthesis. It should be noted that in the screened population, no Tilling mutants in the A genome were identified as good candidates.

[0039] In one approach, and because the SBE2a HIB double mutants gave healthy plants, it was decided to cross them with the complementary SBE2a Tilling mutant to obtain, as quickly as possible, a SBE2a triple null mutant to evaluate whether repression of the SBE2a gene on all three genomes could lead to fertile HAW plants. The first Tilling mutants selected for these crosses were the most promising, i.e. those that encode an alteration in the gene sequence triggering the presence of a STOP codon in the B and D genomes. These mutants were therefore crossed with either a HIB AD or HIB AB double mutation combination. The resulting mutants, identified as double HIB / STOP Tilling mutants, successfully produced healthy and fertile plants producing wheat grains with the high amylose phenotype with more than 75% amylose, compared to 30% in the control. The combination of double HIB mutants with STOP Tilling mutants in the SBE2a gene led to conventional wheat lines with a high-amylose starch phenotype.

[0040] Alternatively, conventional wheat lines lacking a functional SBE2a gene were developed by mutagenesis by crossing lines with a deletion and a point mutation in the BE2a gene. These crosses resulted in multiple combinations, associating one to two Tilling mutations in the SBE2a gene. two or one HIB mutations in the SBE2a gene, some of which had inactive SBE2A protein.

[0041] Methodology G0042Ί Mooring - Steps -1-.-1.0-.-2.1-.-2.2-.-3- Step -1-: Hydration Step -1.0-: Optional rest Step -2.1-: Heating Step -2.2-: Optional keeping warm Step -3-: Optional rest

[0043] Grinding: Step -4-

[0044] Depending on the form of implementation, Retape -1- .hydration can include the following sub-steps: -SsE1- grain moisture measurement -SsE2- calculation of the amount of water to bring the grains to the target moisture percentage, -SsE3- addition of the calculated amount of water to the grains and homogenization.

[0045] Wetting wheat grains is a grain preparation operation, carried out before grinding the grains into flour, with the aim of better separating the pericarp and endosperm (almond) of the wheat grains.

[0046] According to the invention, this operation consists of bringing the grain to a given humidity, preferably between 15 and 18% by weight, for example equal to 16.5% by weight, to make the pericarp more flexible and the endosperm less brittle.

[0047] -SsE1- Wetting a given batch of grains to a target moisture content THf, firstly consisted of measuring the initial moisture content of the grains THi.

[0048] According to a remarkable modality of the invention, the method used for determining the initial humidity rate THi of wheat grains is, for example, the near infrared method INFRATEC 1241 FOSS, predictive model (calibration) provided by the manufacturer FOSS.

[0049] -SsE2- Knowing THi and the mass of wheat grains to be wetted, we then determine, for example, by calculation the quantity of water to be added to bring the moisture content of the grains to THf, for example equal to 15.5; 16; 16.5; 17 or 17.5% by weight, relative to the total mass of wheat grains in the batch considered.

[0050] -SsE3- Advantageously, the wetting is carried out using devices known per se allowing the homogeneous distribution of the hydration water within the wheat grains. These devices are, for example, rotating containers (e.g. CHOPIN TECHNOLOGIES mixer or “BI-MIX” or “HYGROS-TEC III” from GOLFETTO SANGATI) 0 or wet screws. On a laboratory scale, the grain is placed, for example, in a container and the required amount of water is added. The container is hermetically sealed and placed on a rotating mixer for 30 minutes to homogenize the water / grain mixture. The hydrated grain is left to rest at room temperature for 24 hours. On an industrial scale, the grains are moved from a storage silo to a resting silo before milling by means of augers and are wetted by spraying during transfer.

[0051] Step -10 - optional consists of a resting time for the hydrated grains to allow good water penetration. This step takes place over several hours, for example between 2 and 24 hours. According to one possibility, the resting according to step -1.0- has a duration of between 0.5 and 3.5 hours, preferably between 1 and 3 hours. Step -1.0 - is carried out either at room temperature or at a temperature below room temperature: for example at 6°C. Resting at a temperature below room temperature, for example in a refrigerated enclosure (e.g. at 6°C) is preferable, provided that the resting times are longer than 24 hours, for example between 24 and 48 hours to avoid any microbiological development.

[0052] Steps 2 ..& 2.2: Heating and Maintaining at temperature Te (incubation) The hydrated wheat grains, i.e. brought to the target humidity level THf, and possibly rested, are subjected before and / or during and / or after -preferably during- hydration (-Step -1.0-) to heating (or incubation) (Step -1-) aimed at bringing them to a temperature Te.

[0053] This heat treatment can be carried out in any suitable equipment, such as a temperature-controlled chamber. In addition to temperature measurement by thermometers, temperature measuring sensors can be arranged in particular, so as to measure the temperature prevailing at the heart of the mass of grains during incubation.

[0054] In a remarkable embodiment of the method according to the invention, it is this core temperature which corresponds to Te.

[0055] For example, we can cite an apparatus comprising containers for wheat grains placed in a Mapimpianti-type thermoregulated enclosure and the temperature probes of miniature temperature recorders in USB key format (type F184ED Française d'instrumentation).

[0056] It is advisable, according to the invention, to maintain the grains at a constant humidity as predefined, during the heat treatment (steps -2.1- and / or -2.2-). To this end, the grains are preferably placed in a hermetic container, itself introduced into a heating chamber, or placed in a water bath, or any other suitable heating means. Depending on the desired Te, a set temperature is set for the equipment. heating. For example, for Te = 65°C, the set temperature = 65°C.

[0057] Several possibilities are open regarding the temperature rise profile of the grains, during this heating step 2.1. Thus, the rate of rise to temperature Te of the wheat grains can be in particular between 1 and 10°C / h, preferably between 3 and 8°C / h, and, even more preferably, between 4 and 6°C / h.

[0058] The duration of stay of the wheat grains at temperature Te, during step 2.2, is advantageously between 1 and 24 hours, preferably between 4 and 14 hours.

[0059] Eta e - 3 : _ fa cuj tat jv e Repos

[0060] Advantageously, the resting according to step -3- takes place at room temperature (for example between 15 and 35°C) or at a lower temperature, for example between 1 and 7°C. Alternatively, the resting according to step -3- takes place at a temperature below 10°C.

[0061] According to a preferred characteristic of the invention, the duration of the rest can extend up to 48 hours, 24 hours, or 15 hours. This duration can in particular be between 10 and 14 hours. According to one possibility, the resting according to step -3- has a duration of between 4 and 8 hours, preferably between 5 and 7 hours.

[0062] M.outu re Step 4

[0063] This step 4 consists of grinding the wheat grains using different tools, including fluted and smooth cylinders or millstones.

[0064] In a particular embodiment of the method according to the invention, the grinding is followed by 3 operations which are sieving, breaking and converting.

[0065] Sifting using a "plansifter" separates flour, semolina, fine bran and coarse bran.

[0066] The semolina obtained is more or less fine and more or less heavy and is sieved on the plansifters to be redistributed on the converters, for example smooth contact cylinders, to be crushed (clackers) and reduced to flour. At the end of the milling process, the coarse bran, the fine bran, the brown remilling, the white remilling, the flour and possibly the germs are recovered, generally grouped with the fine bran.

[0067] In another embodiment of the method according to the invention, this milling step 4 is carried out using a Bühler MLU202 type pilot mill producing test flours representative of the industrial milling of soft wheat. The Buhler MLU-202 mill is approved by the American Association of Cereal Chemists (AACC) as standardized equipment for the evaluation of wheat quality (AACC Approved International Method 26-10.02 Experimental Milling and AACC Approved International Method 26-21.02 Experimental Milling -Buhler Method for Hard Wheat). The diagram of this Bühler mill is shown in the attached figure 1.

[0068] In another embodiment of the method according to the invention, this milling step 4 is carried out using a pilot mill of the Moulin Chopin Dubois CD1 type producing flours whose biochemical composition of the flours is very close to those of industrial flours (purity, particle size, histological composition, damage to starch, quality and quantity of proteins). It comprises a grinding part and a converting part. The CD1 mill complies with the AACC 26-70.01 standard which describes its use during test milling. It also complies with the NF EN ISO 27971 standard which describes the methodology of the test milling for Alveograph analysis (interlaboratory comparisons, commercial wheat transactions).

[0069] Flours obtained

[0070] Bakery quality

[0071] The process according to the invention can also be defined by the qualities of the flour obtained and, in particular, by the gluten of this flour, the quality of which is measured by the Mixolab® standard test, and by breadmaking tests, making it possible to estimate the baking quality of the flours resulting from the treatments. This baking quality is comparable to that of a control flour obtained by a control milling process comprising steps 1 & 4, excluding steps 2.1 & 2.2 of the process according to the invention; these steps 1 and 4 being carried out from the same quantity of identical wheat grains, both for the flour obtained by the process according to the invention and for the control flour obtained by the control process. According to one possibility, the gluten of the flour has a stability (measured in minutes in the Mixolab® standard test) greater than or equal to that of a control flour obtained by a milling process in which the wetting comprises at least step 1, excluding steps 2.1 & 2.2 of the process according to the invention; the wetting and the milling step -4- being carried out from the same quantity of identical wheat grains. According to one possibility, the flour obtained by the process according to the invention is characterized by a gluten stability (measured in minutes in the Mixolab® standard test) greater than or equal to, preferably greater than, and even more preferably greater than, 1 to 10%, the gluten stability of a control flour obtained by a milling process comprising steps 1 & 4, excluding steps 2.1 & 2.2 of the process according to the invention, these steps 1 and 4 being carried out from the same quantity of identical wheat grains. This means that the process according to the invention sufficiently preserves the gluten of the flour produced to maintain the baking value of the flour.

[0072] The Mixolab® standard test measures the consistency of a dough subjected to the double constraint of kneading and whose temperature profile consists of an increase in the temperature up to a plateau and then a drop in temperature. It analyzes the quality of proteins and starch from a 50g sample of flour. This device is used in quality control and allows flours to be qualified. The Mixolab® consists of a kneader whose temperature is controlled by circulating water. The temperature of the kneader and that of the dough are measured continuously. The use of this device is recognized by the “International Association for Cereal Science and Technology” (ICC) through the ICC Standard Method N°173 (“Whole Meal and Flour from T.aestivum - Determination of Rheological Behavior as a Function of Mixing and Temperature Increase”), but also by the “Cereal and Grains Association” formerly G “American Association of Cereal Chemist” under the AACC Method 5460.01: “Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab® ”.

[0073] The Mixolab® is the measuring device dedicated to measuring the standardized test previously defined. It analyzes the quality of proteins and starch from a 50g sample of flour. This device is used in quality control and allows flours to be qualified. The Mixolab® consists of a kneader whose temperature is controlled by circulating water. The temperature of the kneader and that of the dough are continuously measured.

[0074] The Mixolab® device includes a translation tool (Profiler) for the curves obtained with the Mixolab®, allowing a simple and dynamic interpretation of the results, specially developed for the quality control needs of the cereal industries, based on the standard analysis in Chopin+ protocol. As shown in Figure 2 attached, the Mixolab® curve comprises 5 successive phases. Each phase provides information on one or more aspects relating to the quality of the product analyzed: - Kneading corresponding to the development of gluten (phase 1, stable temperature at 30 °C) - Gluten resistance to increased temperature (phase 2, between 30 and 60 "C) - Gelatinization of starch (phase 3, between 60 and 80°C approximately) - Amylase resistance (phase 4, at high and stable temperature) - Starch retrogradation (phase 5, associated with cooling) The Profiler is a calculator that studies each phase individually and assigns the product 6 scores between 0 and 9 called indices: 1. Water absorption index 2. Kneading index 3. Gluten+ index 4. Viscosity index 5. Amylase attack resistance index (amylolysis index) 6. Downgrade Index These indices are calculated from mathematical models developed by statistical analysis of more than 700 samples from all sources. These models combine torque values ​​(such as C1, C2, etc.), torque variations over time (such as alpha, beta, gamma, etc.), durations, temperatures, etc.

[0075] Give me back. miller

[0076] The performance of the milling process according to the invention is further revealed, and in an extremely interesting manner, through the milling yield. The milling yield (or extraction rate) is determined by weight, by measuring the weight of the flour fractions obtained and combined together, relative to the weight of grains including the water added during wetting, used for milling. The result of this report is an extraction percentage, milling yield or grinding yield.

[0077] Ash rate / Fiber rate

[0078] The flours produced by the process according to the invention are also characterized: - by an ash content (measured in % by weight in the standardized test NF EN ISO 2171 June 2010) less than or equal to + / - 2% of the ash content of a control flour obtained by a milling process comprising steps 1 & 4, excluding steps 2.1 & 2.2 of the process according to the invention, these steps 1 and 4 being carried out from the same quantity of identical wheat grains; and / or - by a rate of soluble, insoluble and total fibers (in % by weight measured according to the AOAC 2011-25 method) greater than or equal to 15 for High Amylose wheat flours, preferably 20, and, even more preferably, between 25 and 50. - by a total fiber content (in % by weight measured according to the AOAC 985-43 method) greater than or equal to 4, preferably 6, and, even more preferably, between 4 and 8. According to another possibility, the flours produced by the process according to the invention are also characterized by a resistant starch content (in % by weight measured according to the AOAC 2002-02 method) greater than or equal to 10, preferably 15, and, even more preferably, between 20 and 40.

[0079] Products obtained from flours according to the invention

[0080] The invention also relates to products whose composition may contain flour, in particular breads, pasta (of any type: noodles, spaghetti, etc.), pastries (of any type: cakes, etc.), made from flours obtained by the process according to the invention or flours according to the invention as defined above. These products can also be unleavened breads, breakfast cereals, snack products and any other flour-based products (e.g. sauces). Examples

[0081] RAW MATERIALS 3 types of wheat grains: Apache / Milling Mixture Bakery Model- (MB) / HAW.

[0082] * Apache: Commercial variety of soft wheat suitable for breadmaking, amylose content in starch of 34.19%, produced and marketed by LIMAGRAIN LG Semences.

[0083] * MB "Milling Mixture Bakery Model" is a common varietal mix in industrial bakery that changes each year depending on the harvest and the actual baking quality compared to that desired industrially. The model used is made up of a mixture of Wheat for French Milling (BPMF) including the following varieties, harvested in 2019, at the percentages indicated, 40% Apache, 25% Fructidor, 20% Symoisson, 15% BPMF meunier. The BPMF meunier is made up of a mixture of varieties from the tail of the 2019 harvest of a storage organization to compensate for a lack of pure variety in the model. It is considered that at a proportion of 15% BPMF meunier in the model, its balance is not called into question. All varieties included in the model are BPMF varieties. "BPMF" varieties are wheats that, when blended, guarantee a quality suitable for milling uses: breadmaking, hard wheat, biscuits, or organic wheat. They are evaluated on the basis of 2 years of studies before inclusion in the official catalog. New entries in the catalog do not appear in the BPMF lists to allow millers to test them. Only varieties with significant national cultivated areas appear on the list of BPMF breadmaking varieties.

[0084] * HAW: High amylose wheat greater than 50% (amylose content in starch of 63.36%) - introgressed into the Apache genetic background and obtained as described above p. 6 to 8.

[0085] APPARATUS AND METHODOLOGY

[0086] Anchoring - Steps -1-.-1.0-.-2.1-.-2.2-.-3-:

[0087] - E_tape_1__: Ftydrajation: Rotary mixer with drums and screws CHOPIN TECHNOLOGIES

[0088] - Stage L0: Rest Rest at room temperature: a rest stage can be carried out by placing the closed containers containing the grains at room temperature. * Rest at a temperature of 4-6°C: a resting stage can be carried out by placing the closed cans in a cold room at 4-6°C.

[0089] - Steps_2 J_&_2.2: Heating / incubation: Mapimpianti thermoregulated oven Water bath bottles: Schott Duran® 2 liter borosilicate glass Temperature probe: The temperature is measured using a thermometer or temperature probe placed in the container. Miniature temperature recorder -40°C to 70°C and humidity, in USB key format. Ref: F184ED Française d'instrumentation. The Fl 84ED is a new concept in high-performance and very easy-to-use temperature and humidity recorder. It comes in the form of a USB key allowing you to monitor temperature and humidity fluctuations precisely, in order to detect the smallest variations. The Fl 84ED allows you to calculate the dew point from the acquisitions made, offers a memory for data storage and its standard software offers a simple and intuitive environment for programming acquisition conditions, programming thresholds and graphically displaying results.

[0090] - Step 3 Rest * Rest at room temperature: After heat treatment, a resting step can be carried out by placing the closed cans containing the grains at room temperature. * * Rest at a temperature of 4-6°C after heat treatment: a resting step can be carried out by placing the closed cans in a cold room at 46°C.

[0091] Milling: Step -4-: Milling consists of separating the kernel (endosperm) from the hull (brans) of the grain by a series of successive grindings and sievings. The different fractions obtained are divided into several types of flours and brans. The types of flours are grinding flours, converting flours and remilling flours. The latter is obtained by passing the remilling flours over a bran brush separating them into remilling flour and fine brans. The types of bran are divided into fine brans and coarse brans. In the work described, the milling is carried out on a Bühler MLU202 type pilot mill or on a CD1 mill for the production of test flours representative of industrial milling - soft wheat, manufactured and marketed by the company Chopin Technologies.

[0092] MEASUREMENT METHODS_EVALUATION TESTS

[0093] Anchoring: Steps -1-.-1.0-.-2.1-.-2.2-.-3-:

[0094] - EJapeJ_ ^ Hydration: * Wheat grain moisture measurement method: FOSS Infratec™ 1241 Grain Analyzer. Humidity calibration curve provided by manufacturer. * Method for determining milling yield: The milling yield is evaluated by weight, by measuring the weight of the flour fractions obtained and combined together, relative to the weight of grains, including the water added for wetting, used for Bühler milling (example 3) or Chopin milling (examples 1 & 2).

[0095] Grinding: Step -4-:

[0096] - Eyaluationjflour * Mixolab® standard test: Assessment of the baking quality of flour. * Measurement of ash content according to the standard method NF EN ISO 2171 June 2010. * Measurement of soluble, insoluble and total fiber levels according to the AOAC 2011-25 method or adapted. * Method of evaluating the baking quality of flour by producing laboratory breads or sandwich breads.

[0097] Example 1: Laboratory tests 1 Comparison to 8

[0098] These tests show the impact of the process according to the invention for Apache wheat grains and HAW wheat grains, on the milling yield and on the nutritional quality for HAW wheat (fiber content for example) of the flours obtained from these grains. To do this, these Apache and HAW wheat grains are subjected to the following steps:

[0099] Anchoring - Steps -1-.-1.0-.-2.1-.-2.2-.-3-:

[0100] - EJape_1__: Hydration: Eight samples consisting of 600g of grains are weighed, placed in 8 containers and hydrated to a humidity of 16%. Depending on their initial moisture content THi, a quantity of water is added to the 600g of grains to reach a moisture content of 16% (see table 1). The cans are then placed in a Chopin Technologies MR-2L rotary mixer to ensure even distribution of the added water. Stage 1.0: Rest At room temperature for approximately 16 to 24 hours. After resting, the grains are transferred into hermetically sealed Schott bottles.

[0101] - Steps_2_1_&_2.2 Heating / Incubation: The hermetically sealed Schott bottles are incubated in a water bath for 2 hours at temperatures between 60 and 80°C for HAW grains and 60°C for Apache wheat (Table 1). Grain heating / incubation temperatures are measured using a thermometer inserted inside the Schott bottles and range between 50 and 77°C.

[0102] - Step 3: At the end of the incubation of steps 2.1 & 2.2, the samples are cooled to room temperature, before being ground.

[0103] Grinding: Step -4-:

[0104] Milling is carried out using a Chopin CD1 mill intended for the production of test flours representative of industrial milling - soft wheat. The CD1 mill complies with the AACC 26-70.01 standard, which describes its use during test milling.

[0105] Surprisingly, an increase in milling yield, which was 53% for non-heat-treated HAW grains, reached up to 60%, was observed for grains treated at 67 and 77°C (Figure 3). This increase in milling yield is all the more surprising since heat treatment at 60°C on standard wheat grains, on the contrary, leads to a 15% decrease in this yield (Table 1).

[0106] Results :

[0107] -.Milling yield; Table 1 below and Figure 3 attached show the evolution of the milling yield for the grains used in these tests, depending on the heat treatment applied to these grains. ;0108] [Table 1]

[0109] Table 1: The HAW and STD sample codes correspond to the HAW and Apache grains, respectively. In the HT X code, “X” corresponds to the set temperature (in °C) used for heating / incubation of the grains during step -2.1-

[0110] -_Fiber_rate: Fiber measurements, AOAC 985.43 and 2011.25, are carried out on the flours. The results are given in Table 2 below and in the attached Figure 4. ;0111] [Table 2]

[0112] Table 2: Measurement of fiber levels, AOAC methods 985.29 and 2011.25, on flours from heat-treated HAW and standard wheat grains. TDF: Total Fiber; IDF: Insoluble Fiber; SDFP: High Molecular Weight Soluble Fiber; SDF: Low Molecular Weight Soluble Fiber.

[0113] These measurements show that the process according to the invention has no impact on the total amount of fiber in these flours, which remains similar to the respective controls, HAW and standard, untreated (Table 2). A difference can be observed in the HAW flours in the distribution of soluble and insoluble fibers measured using the AOAC 2011.25 method: insoluble fibers increase in the HAW flours obtained by the process according to the invention compared to the non-heat-treated HAW reference.

[0114] Example 2: Laboratory tests Nos. 9 Comparison to 15

[0115] These tests show the impact of the process according to the invention for HAW wheat grains, on the milling yield and on the baking quality of the flours obtained from these grains. To do this, these HAW grains are subjected to the following steps:

[0116] Anchoring: Steps -1-.-1.0-.-2.1-.-2.2-.-3-:

[0117] Step 1: Hydration: Five samples of 600g of grain are weighed into sealable containers and hydrated to a humidity of 17%. With the grains at an initial moisture content of 11.3%, 33.56g of water was added to the 600g of grains to achieve a moisture content of 17%. The cans were then placed on a Chopin Technologies rotary mixer for 30 minutes to ensure even distribution of the added water within the grains.

[0118] Floor 0 , ; Rest After resting at room temperature for 16 hours, the grains are transferred into hermetically sealed Schott bottles.

[0119] Floors_2.1_&_2.2 ^ Heating / Incubation: The hermetically sealed Schott bottles are incubated in a water bath for 2 or 6 hours at a temperature of 65°C. The temperatures at the grain level are measured using a thermometer inserted inside the bottles and indicate that the grains are at 60°C after 2 hours and at 64°C after 6 hours of incubation at 65°C.

[0120] Floor 3 Rest At the end of the incubation of steps 2.1 & 2.2, samples No. 9 comparative, No. 10 and No. 12 are ground immediately after heat treatment. Samples No. 11 and No. 13 are cooled to room temperature for 16 hours before being ground.

[0121] Grinding: Step -4-:

[0122] Milling is carried out using a Chopin CD1 mill intended for the production of test flours representative of industrial milling - soft wheat. The CD1 mill complies with the AACC 26-70.01 standard, which describes its use during test milling.

[0123] Results :

[0124] FLOURS Table 3 below gives the characteristics of the wet grains, flour and bran, as well as the milling yield obtained for tests No. 9 compared to No. 13. The grains when milled immediately after heat treatment at 65°C are at a temperature of 58.7°C after 2 hours of heat treatment and at 64.2°C after incubation at 65°C for 6 hours. Table 3 below gives the conditions of tests No. 9 compared to No. 13 and the characteristics of the grains wetted during treatment and of the flour obtained, as well as the milling yield obtained for tests No. 9 compared to No. 13.

[0125] [Table 3]

[0126] Table 3 HAW grain grinding parameters and characterization of the flours obtained Test No. 9 Comparative: HAW grain sample with reference: hydration at 16% then incubation for 16 hours at room temperature Test No. 10_H65_2: HAW grain sample: 16% hydration then 16h incubation at room temperature then 2 hours incubation at 65°C then immediate grinding Test No. 11_H65_2_d: HAW grain sample: 16% hydration then 16h incubation at room temperature 2 hours incubation at 65°C, then grinding 16h later Test No. 12_H65_6: HAW grain sample: 16% hydration then 16h incubation at room temperature then 6 hours incubation at 65°C then immediate grinding Test No. 13_H65_6_d: HAW grain sample: 16% hydration then 16h incubation at room temperature then 6 hours incubation at 65°C then grinding 16h more

[0127] The calculated milling yields are significantly improved by heat treatments at 65°C for 2 hours, +29% (test No. 10) and +17% (test No. 11) or 6 hours, +21% (test No. 12) and 37% (test No. 13). The percentage improvement is calculated by taking the difference between the milling yield obtained after treatment and that of the reference (comparative No. 9) divided by the reference yield (comparative No. 9) the whole multiplied by 100. For example: [(H65_2 yield - comparative yield 9) / comparative yield 9] x100.

[0128] The bran fractions from grains treated at 65°C are less significant in weight and have a darker visual appearance, therefore with less almond fraction, than those from untreated grains. This suggests a better separation between the kernel and the pericarp during the milling process when the grains are incubated at a temperature of 65°C, resulting in an increase in milling yield (Table 3).

[0129] An identical ash content between flours from heat-treated grains and the reference flour confirms that the increase in milling yield is not due to contamination by bran, the origin of which would be excessive abrasion of the latter, but rather to an improvement in the separation of the almond pericarp. The milling yield results indicate a significant improvement in this by incubating HAW grains at 65°C after two hours of treatment.

[0130] BREADS MADE FROM THESE FLOURS

[0131] From the flours obtained, laboratory breads are produced as follows: Add 43g of water to 50g of flour with 1g of salt and 1g of yeast. Kneading is done on a KitchenAid spiral mixer, 1 minute at speed 3 and 5 minutes at speed 5. The dough is taken out, then rolled on the workbench to form a smooth ball before being placed in a paper kitchen mold (WORDIA white paper kitchen case, diameter 54mm, height 40mm). The dough is left to rise in an oven at 37°C for 40 minutes. The leavened dough is baked for 15 minutes in an oven preheated to 200°C. After baking, the laboratory bread is left to cool for 1 hour at room temperature.

[0132] The evaluation of the laboratory breads showed no impact on the process or quality of the breads obtained from HAW grain flour (Figure 5). Gluten alteration would have shown breads having lost height due to a lower resistance of the gluten network, in the face of gas release from fermentation. This observation is surprising since it reveals a maintenance of the integrity of the gluten in these flours despite treatment of the grains at a temperature likely to alter it (Figure 5). Indeed, glutenins, the main proteins constituting gluten, degrade from 55°C (Schofield et al. The Effect of Heat on Wheat Gluten and the Involvement of Sulphydryl-Disulfide Interchange Reactions, Journal of Cereal Science, 1, 1983, 241-253).

[0133] Fiber content estimates, according to the AOAC2011.25 method, were made on the laboratory breads (Table 4 below). These measurements did not show any major differences between breads made from standard flour or heat-treated grains. 0134] [Table 4]

[0135] Table 4: Fiber content in laboratory breads made from flours from tests 11 Comparison to 15. IDF: Insoluble Fiber; SDFP: High Molecular Weight Soluble Fiber; TDF: Total Fiber Content.

[0136] Example 3: Pilot tests

[0137] Wheat 5kg of Apache (type 1 wheat) grain (amylose content 34.19%), MB (type 2 wheat, described above) and HAW (amylose content 63.36%).

[0138] Equipment The wetting (steps -1-2-3) is done in the same way, however the grinding is done on the Bühler MLU 202 mill described above (figure 1 attached).

[0139] Operating mode -A- Witness (wetting reference): Anchoring: Steps -1-.-1.0-: - Step 1: Hydration (humidity level 16.5% for Types 1 & 2 wheat, 17% for HAW wheat) - Step 1.0: Rest 12 or 24 hours Ambient temperature Grinding: Step -4-: -B- Tests: *B.1* Tests according to the invention _*B.1_._1_*_ With step 3 Anchoring - Steps -1 -,-2.1 -,-2.2-, -3-: - Step 1: Hydration (humidity rate 16.5% for Types 1 & 2 wheat, 17% for HAW wheat) carried out in containers containing the grains. - Step 2. ,1: Heating / incubation of the wheat, placed in closed containers, in a Mapimpianti type oven on which a set temperature of 65°C is programmed for a target grain heating temperature Te of 65°C+ / -3°C. Measurement of the rise in grain temperature using a probe placed in the grains contained in the containers. - Step 2.2: Maintain grains at Te between 2 and 14 hours. Figure 6 attached shows the evolution curve as a function of temperature Te at heart of the grains contained in a can: Initial temperature approximately 20°C; temperature Te = 62°C at 10 a.m.; Maximum temperature Te reached 63.7°C Temperature rise rate equal to 4.0°C / h; - Step 3: Rest for 2 to 24 hours: (i) at room temperature: Grains in container (ii) at T° = 6°C: Grains in container Grinding: Step -4- * B, 1, 2 * without step _ 3: Wetting: Steps -1-, -2.1-, -2.2-: - Step 1: Hydration (humidity rate 16.5% for Apache and MB wheat, 17% for wheat HAW) - Step 2.1: Heating / incubation of the wheat, placed in the closed containers, in a Mapimpianti type oven on which a setpoint temperature of 65°C is programmed for a target grain heating temperature Te of 65°C + / - 3°C. Measurement of the rise in grain temperature using a probe placed in the grains contained in the containers. - Step 2.2: Keep grains at Te for at least 2 hours. Grinding: Step -4- *B.2* Counter-tests without step 1 of wetting prior to heat treatment * B, 2, 1*. With step 3: Anchoring: Steps -1-, -2.1-, -2.2-, -3-: - Step -.1.: Hydration (humidity rate 16.5% for Apache wheat and 17% for HAW wheat) - Step 2.1: Heating / incubation of the dry Apache and HAW wheat, placed in closed containers, in a Mapimpianti type oven on which a set temperature of 65°C is programmed for a target grain heating temperature Te of 65°C+ / -3°C. - Step 2.2: Keep grains at Te for at least 12 to 14 hours. - Step 3: Rest at room temperature for 2 to 24 hours. Grinding: Step -4-:

[0140] CONDITIONS OF TESTS E1-E2-E3-E5 - Step -1-: Hydration; Incubation of the MB grain wetted at 16.5% at: - Step -1.0-: Rest at room temperature for 24 hours which can be followed * Immediate grinding. - Step -4- * Incubation at a set temperature of 6°C for 24 hours - Step -1.0- before grinding - Step -4-: * Or Rest at room temperature for 7 hours which can be followed by incubation at a set temperature Te of 65°C for 12 to 16 hours - Steps -2.1- -2.2- - From a grind - Step -4- - Incubation at a set temperature Te of 6°C for 24 hours - Step - 1.0- before grinding - Step -4- . Quantities: 5 kg / trial. 2 samples per test

[0141] [Table 5]

[0142] Table 5: E1: MB grain samples with reference wetting process: hydration at 16.5% then incubation for 24 hours at room temperature, B1 and B2 repetitions of the test E2: MB grain samples with wetting process: hydration at 16.5% then incubation for 7 hours at room temperature then 16 hours at Te 65°C, B1 and B2 repetitions of the test E3: MB grain samples with wetting process: hydration at 16.5% then incubation for 7 hours at room temperature then 12 hours at Te 65°C then 24 hours at Te 6°C, B1 and B2 repetitions of the test E5: MB grain samples with wetting process: hydration at 16.5% then incubation for 24 hours at room temperature then 24 hours at Te 6°C, B1 and B2 repetitions of the test.

[0143] TEST CONDITIONS E6-E7-E8-E9-E10 - Step -1-: Hydration; Incubation of the HAW grain wetted to 17% at: - Step -1.0-: Rest Room temperature for 24 hours which can be followed * Immediate grinding. - Step -4- * Incubation at a set temperature Te of 6°C for 24 hours before grinding. - Step -1.0-: * Or incubation at a set temperature Te of 65°C for 6 hours - Steps -2.1- -2.2- ; before grinding according to - Step -4- - At a set temperature Te of 65°C: * For 12 hours Steps -2.1- -2.2- before grinding- Step -4- * For 12 hours Steps -2.1- -2.2- followed by incubation at the set temperature Te = 6°C Step -3- for 24 hours before grinding- Step -4- Quantities: 5 kg / test. 2 samples per test.

[0145] Table 6: E6: HAW grain samples with reference wetting process: 17% hydration then 24h incubation at room temperature, B1 and B2 repetitions of the test E7: HAW grain samples with wetting process: 17% hydration then 12h incubation at Te 65°C then immediate milling, B1 and B2 repetitions of the test E8: HAW grain samples with wetting process: 17% hydration then 12h incubation at Te 65°C then 24h incubation at Tc 6°C, B1 and B2 repetitions of the test E9: HAW grain samples with wetting process: 17% hydration then 24h incubation at room temperature then 6h at Te 65°C then immediate milling, B1 and B2 repetitions of the test E10: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature then incubation for 24 hours at Te 6°C, B1 and B2 repetitions of the test.

[0146] CONDITIONS OF THE COUNTER-TESTS: E11.0 -E11.1- E11.2- E11.3 - Step Incubation of dry standard wheat grain, Apache at a set temperature Te of 65°C for 12 hours followed by: - Step -1-: Hydration: Incubation of the Apache grain wet to 16.5%: - Step -1.0- Rest at room temperature for 2, 4 or 6 hours followed by immediate grinding. - Step -4- - OR Step -1-: Hydration: Incubation of the Apache grain wet to 16.5% at: - Step -1.0-: Rest at room temperature for 24 hours followed by immediate grinding. - Step -4- Quantities: 5 kg / test. 2 samples per test. Ό147] [Table 7]

[0148] Table 7: E11.0: Apache grain sample with reference hydration at 16.5% then incubation for 24 hours at room temperature E11.1: Apache dry grain sample incubated for 12 hours at Te 65°C then hydration to 16.5% before resting for 2 hours at room temperature then grinding E11.2: Apache dry grain sample incubated for 12 hours at Te 65°C then hydration to 16.5% before resting for 4 hours at room temperature then grinding E11.1: Apache dry grain sample incubated for 12 hours at Te 65°C then hydration to 16.5% before resting for 6 hours at room temperature then grinding.

[0149] TEST CONDITIONS: E12.1 - E12.2 - E12.3- E12.4- - Step -1-: Hydration; Incubation of the Apache grain wetted to 16.5% at: - Step -1.0-: Rest at room temperature for 24 hours which can be followed * Immediate grinding. - Step -4- - At a set temperature Te of 65°C: * For 6 hours Steps -2.1- -2.2- before grinding- Step -4- * For 8 hours Steps -2.1- -2.2- before grinding- Step -4- * For 12 hours Steps -2.1- -2.2- before grinding- Step -4- Quantities: 5 kg / test. 2 samples per test

[0150] [Table 8]

[0151] Table 8: E12.1: Apache reference grain sample: hydration to 16.5% then incubation for 24 hours at room temperature, E12.2: Apache grain sample incubated hydrated at Te 65°C for 6 hours + immediate grinding E12.3: Apache grain sample incubated hydrated at Te 65°C for 8 hours + immediate grinding E12.4: Apache grain sample incubated hydrated at Te 65°C for 12 hours + immediate grinding.

[0152] TEST CONDITIONS: E13.1 - E13.2 - E13.3 - E13.4 - - Step -1-: Hydration; Incubation of the HAW grain wetted to 17% at: - Step -1.0-: Rest at room temperature for 24 hours, which may be followed by immediate grinding. - Step -4- - At a set temperature Te of 65°C: * For 8 hours Steps -2.1- -2.2- before grinding- Step -4- * For 12 hours Steps -2.1- -2.2- before grinding- Step -4- * For 14 hours Steps -2.1- -2.2- before grinding- Step -4- Quantities: 5 kg / test. 2 samples per test;0153] [Table 9]

[0154] Table 9: E13.1: HAW grain sample with reference: hydration at 17% then incubation for 24 hours at room temperature E13.2: HAW grain sample incubated wet at 17% then incubated for 8 hours at Te 65°C then immediately milled E13.3: HAW grain sample incubated wet at 17% then incubated for 12 hours at Te 65°C then immediately milled E13.4: HAW grain sample incubated wet at 17% then incubated for 14 hours at Te 65°C then immediately milled

[0155] CONDITIONS OF THE COUNTER-TESTS: E14.1 - E14.4 - E14.2 - E14.3 - Step Incubation of dry standard wheat grain, Apache (E14-3) or HAW (E14-4) at a set temperature Te of 65°C for 12 hours followed by: - Step -1-: Hydration: Incubation of the Apache grain wet at 16.5% or HAW at 17%: - Step -1.0- Rest at room temperature for 24 hours followed by immediate grinding. - Step -4- - OR Step -1-: Hydration: Incubation of Apache grain wet at 16.5% (E14-1) or HAW at 17% (E14-2) at: - Step -1.0-: Rest at room temperature for 24 hours followed by immediate grinding. - Step -4- Quantities: 5 kg / test. Ό156] [Table 10]

[0157] Table 10: E14.1: Apache grain sample comparative test: hydration to 16.5% then incubation for 24 hours at room temperature E14.3: Apache dry grain sample incubated for 12 hours at Te 65°C then moistened at 16.5% before resting for 24 hours at room temperature then grinding E14.2: HAW dry grain sample with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E14.4: HAW dry grain sample incubated for 12 hours at Te 65°C then wetting at 17% before resting for 24 hours at room temperature then milling

[0158] RESULTS: MILLING YIELD - ASH RATE - STANDARD WHEATS MB MIXTURE (E1 -E2- E3-E5) AND APACHE VARIETY (E12.1- E12.2- E12.3- E12.4)

[0159] Tables 5 and 8 show the milling yields and ash rates obtained for 2 types of wheat: Apache: E12.1 - E12.2 - E12.3 - E12.4 & MB: E1 - E2- E3 - E5.

[0160] For Apache wheat, an increase in milling yield is observed of up to 2.4% for grains whose wetting includes a treatment at 65°C for 12 hours (E12.4). For heat treatments at 65°C for durations shorter than 6 (E12.2) and 8 h (E12.3), the milling yield remains similar to the untreated control (table 8).

[0161] For the MB mixture of BPMF wheat varieties, heat treatment of wet grain at 65°C for 16 h resulted in a 3.7% increase in milling yield. A similar 12 h treatment followed by incubation at 6°C resulted in a 0.7% increase in milling yield (Table 5).

[0162] The results show that a 12-hour heat treatment at the set temperature of 65°C can result in different increases in milling yields depending on the genetic origin of the wheat. For example, an Apache wheat will see its milling yield increase by 2.4%, while a BPMF wheat blend will only see its yield increase by 0.7%. In both cases, the treatments have no impact on the ash content.

[0163] RESULTS: MILLER YIELD - ASH RATE - HAW VARIETY (E13.1 - E13.2 - E13.3 - E13.4)

[0164] Table 9 and the attached Figure 7 show the milling yields and ash rates obtained for HAW wheat wetted for 24 hours at room temperature (control) or subjected to a temperature of 65°C for 8, 12 and 14 hours (Steps -1-; -2.1-; -2.2).

[0165] Milling yields increased by 7.73% after 8 hours of incubation at 65°C (E13.2) with a maximum of 12.24% for an incubation time of 12 hours (E13.3) compared to the normally wet control (E13.1). At the same time, a remarkable decrease in the ash content can be observed for the treatment times of 8 and 14 hours and similar to the non-heat-treated control at 12 hours of treatment. The maximum increase in milling yield for Apache wheat and HAVV wheat, which have a similar genetic background, is observed when wetting is carried out at a temperature of 65°C for 12 hours. It is remarkable to note that the increase for HAW wheat (Table 9, E13.3, 12.24%) is 5 times higher than the maximum increase observed for Apache wheat (Table 8, E12.4, 2.4%).

[0166] RESULTS: MILLER YIELD - ASH RATE: E6 - E7 - E8 - E9 - E10

[0167] Table 6 and the attached Figure 8 show the milling yields obtained for HAW wheat subjected to heat treatments at 65°C during the wetting stage (Stages -1- -2.1- -2.2), for durations of 6 (E9) and 12 hours (E7 and E8), which can be followed by incubation at 6°C for 24 hours. Increases in yields millers are observed for HAW samples subjected to heat treatments at 65°C for durations of 6 and 12 hours of the order of 10.8% (Table 6), confirming the results of examples E13.2, E13.3 and E13.4 (Table 9). An additional incubation at 6°C for 24 hours after 12 hours of heat treatment at 65°C (Table 6, E8), also shows an increase in milling yield (13.5%).

[0168] As in the previous example, no change in the ash content is observed during the different treatments compared to the reference.

[0169] Considering the heat treatments at 65°C for 12 hours, E7, E8 and E13.3, and comparing them to their respective references, E6, E10 and E13.1, variations are observed in the distributions of the different flour fractions obtained after milling (step 4): grinding flour; converting flour; remilling flour; fine bran; coarse bran (Table 11 and Figure 9). An increase in the yields of grinding flours (22% for E8, 27% for E7 and 37% for E13.3) and converting flours (9% for E13.3, 11% for E7 and 14% for E8) is observed. At the same time, a decrease in the remilling flour fractions (by 15% for E8 and 35% for E7 and E13.3) and coarse bran fractions (by 25% for E8, by 37% for E13.3 and by 40% for E7) was observed, with the fine bran fractions remaining practically unchanged.These changes in the distribution of flours in the milling fractions with an increase in the yields of the fractions in the first stages (grinding and converting) indicate that treatments at 65°C facilitate the separation of the kernel and the grain envelope, allowing a general increase in the milling yield, in particular of the HAW grain.

[0171] Table 11: *: Average over two samples B1 and B2 repetitions of the test E6: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature, E7: HAW grain samples with wetting process: hydration to 17% then incubation for 12 hours at Te 65°C then immediate grinding, E8: HAW grain samples with wetting process: hydration to 17% then incubation 12h at Te 65°C then incubation 24h at Te 6°C, B1 and B2 repetitions of the test E10: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature then incubation for 24 hours at Te 6°C E13.1: HAW grain sample with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E13.3: HAW grain sample incubated wet at 17% then incubated for 12 hours at Te 65°C then immediately milled

[0172] RESULTS: GLUTEN STABILITY: E6 - E7 - E8 - E9 - E10 _MIXOLAB® TEST

[0173] The Mixolab® is described above. The use of this device is recognized by the “International Association for Cereal Science and Technology” (ICC) through the method ICC Standard Method N°173 (Whole Meal and Flour from T. aestivum - Determination of Rheological Behavior as a Function of Mixing and Temperature Increase), but also by the “Cereal and Grains Association” formerly G American Association of Cereal Chemist” under the method AACC Method 54-60.01: Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by MIXOLAB ®.

[0174] The MIXOLAB ® curves indicate a capacity of flours from grains heat-treated during wetting (Steps -2.1- -2.2) at a temperature Te of 65°C, E7, E8, E9, to develop a consistency of the gluten network close to that of the references E6 and E10 (figure 10). This shows sufficient integrity of the glutenins, the main proteins constituting the gluten network, to initiate interactions between them and develop an acceptable gluten network. This may seem surprising since glutenins have been shown to be degraded from 55°C (Schofield et al. The Effect of Heat on Wheat Gluten and the Involvement of Sulphydryl Disulfide Interchange Reactions, Journal of Cereal Science, 1, 1983, 241-253). Tables 12 to 14 below summarize the conditions of tests E6 to E10 and give the results of the Mixolab® test

[0175] [Table 12] i

[0176] Table 12: E6: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E7: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then immediate milling E8: HAW grain samples with wetting process: 17% hydration then 12h incubation at Te 65°C then 24h incubation at Te 6°C E9: HAW grain samples with wetting process: 17% hydration then 24h incubation at room temperature then 6h at Te 65°C then immediate milling E10: HAW grain samples with reference wetting process: 17% hydration then 24h incubation at room temperature then 24h incubation at Te 6°C

[0177] [Table 13]

[0178] Table 13: E6: HAW grain samples with reference wetting process: hydration at 17% then 24-hour incubation at room temperature E7: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then immediate milling E8: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then incubation for 24 hours at Te 6°C E9: HAW grain samples with wetting process: hydration at 17% then incubation for 24 hours at room temperature then 6 hours at Te 65°C then immediate grinding E10: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature then incubation for 24 hours at Te 6°C

[0180] Table 14: E6: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E7: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then immediate grinding E8: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then incubation for 24 hours at Te 6°C E9: HAW grain samples with wetting process: hydration at 17% then incubation for 24 hours at room temperature then 6 hours at Te 65°C then immediate grinding E10: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature then incubation for 24 hours at Te 6°C

[0181] The results in Table 14 indicate for the samples heat-treated at 65°C (E7, E8 and E9) compared to the controls (E6 and E10): * Similar water absorption * Kneading resistance with consistency development close to that of the controls as indicated by the curves and C1 values ​​in the attached graph (Figure 10) and Table 12, suggesting a slight alteration of the gluten network * A higher Gluten+ index suggesting better interaction between glutenin molecules * Similar viscosity indicating similar starch structure and integrity * A similar amylolysis * A slightly larger downgrade compared to the E6 control.

[0182] The results also indicate that the heat-treated samples are very similar, that there is no impact of resting at 6°C but that the shorter duration of treatment at 65°C, 6h instead of 12h, attenuates the differences with the controls. The results of the Mixolab® analyses indicate a correct baking quality of the flours obtained by heat treatment compared to those of the controls, despite a treatment which could suggest a significant alteration in the quality of the gluten or even the starch of these flours.

[0183] Example 4: Breadmaking tests with flours from milling processes according to tests E13.1, E13.2, E13.3, E13.4, E14.4 described in example 3

[0184] These tests aim to assess the impact on breadmaking: - on the one hand, different heating / incubation times of HAW grains at a temperature Te of 65°C, (steps 2.1 & 2.2 of the process according to the invention), - and, on the other hand, the absence of hydration (step 1 of the process according to the invention).

[0185] The method of making bread is as follows: The flour and other ingredients, water, oil, sugar, salt, yeast and improvers, (composition table 15) are mixed at low speed for 3 minutes then at high speed for 7 minutes in a spiral mixer (Diosna, Osnabrück, Germany). After kneading, the dough is left to rest for 5 minutes, during which time it is divided into 1280g pieces, which are then rolled into balls by hand. These pieces are left to rest for 20 minutes at room temperature and then shaped using a vertical moulder. The shaped dough pieces are placed in a mold and left to ferment at 40°C in an oven at 80% humidity for 40 to 45 minutes. The loaves are baked at 225°C for 37 minutes in a deck oven. After baking, the loaves are left to sweat for 2 hours before packaging and storage. The loaves are sliced ​​after at least 12 hours of resting. 0186] [Table 15]

[0187] Table 15: E13.1: HAW grain sample with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E13.2: HAW grain sample incubated wet at 17% then incubation for 8 hours at Te 65°C then immediate grinding E13.3: HAW grain sample incubated wet at 17% then incubation for 12 hours at Te 65°C then immediate grinding E13.4: HAW grain sample incubated wet at 17% then incubated for 14 hours at Te 65°C then immediately milled E14.4: Apache dry grain sample incubated for 12 hours at 65°C then moistened at 17% before standing for 24 hours at room temperature then ground

[0188] Dough evaluation is done in two stages, during kneading and then when the dough has been shaped after shaping. This allows us to assess the stability of the dough during the breadmaking process. The behavior of the dough is evaluated by noting the quality of the gluten network through its elasticity, extensibility, water absorption capacity and its release. A lack of bond between proteins and water will cause its release to generate stickiness. A dough that becomes very extensible during shaping will be another indication of weak bonds between proteins and water because the presence of free water in the dough will lead to a decrease in viscosity and consequently an increase in its extensibility. Dough tolerance is measured just before baking and is an indicator of the quality of the gluten network.

[0189] A first study of the heat treatment of grains was the impact of the duration of incubation at 65°C, 8, 12 and 14h, and the impact of the absence of wetting over 12h of incubation at 65°C. The baking quality of the flours obtained was assessed using a series of breadmaking processes. It was observed (Figure 11) that an extension beyond 8 hours of treatment at 65°C at 12 hours (E13.3) and 14 hours (E13.4) leads to an increase in the consistency of the dough during kneading, a sign of good water absorption by the proteins and starch, allowing good development of the gluten network. The duration of the heat treatment increases the consistency of the dough and reduces smoothing, proof of slower gluten network formation, a sign of competition between starch and proteins. The elasticity of the dough, correlated with good water absorption by the proteins, increases slightly with the heat treatment. The doughs are very dry, with no stickiness, a sign of strong bonds between the gluten network and water.A decrease in dough development and extensibility indicates high water absorption and stability of the gluten network. A lack of impact on tolerance shows protein preservation despite heat treatments of the grains at 65°C for 12 hours (E13.3) and 14 hours (E13.4). Trial E14.4, heat treatment at 65°C without prior wetting, has a dough profile close to trials 13.1, control, and 13.2, heat treatment for 8 hours after wetting. However, it shows a dough that tends to relax and give more extensibility during the shaping stage. All the doughs produced from the heat treatment tests of the grains at a temperature Te 65°C (Table 15) produced breads of acceptable quality, as shown in the attached Figure 13. This was despite heat treatment at a temperature higher than 55°C, from which it has been shown that degradation of glutenins could occur (Schofield et al. The Effect of Heat on Wheat Gluten and the Involvement of Sulphydryl-Disulfide Interchange Reactions, Journal of Cereal Science, 1, 1983, 241-253).

[0190] Example 5: Breadmaking tests with flours from milling processes according to tests E6, E7, E8, E9, E10 described in example 3

[0191] The method for making the breads is that described above in example 4. The recipes for the breads are indicated in table 16. The objective of these tests is to assess, on the one hand, the impact on bread-making of resting at 4°C, according to step -3- of the process according to the invention, after 12 hours of heating / incubation at a temperature Te inside the grains of 65°C, (steps 2.1 & 2.2 of the process according to the invention).

[0192] Table 16 below shows the conditions of these tests.

[0194] Table 16: E6: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E7: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then immediate milling E8: HAW grain samples with wetting process: hydration at 17% then incubation for 12 hours at Te 65°C then incubation for 24 hours at Te 6°C E9: HAW grain samples with wetting process: hydration at 17% then incubation for 24 hours at room temperature then 6 hours at Te 65°C then immediate grinding E10: HAW grain samples with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature then incubation for 24 hours at Te 6°C

[0195] Figure 12 attached shows the results of these tests. Tests E7 to E10 lead to a paste with paste characteristics close, or even very close, to the reference test E6. All doughs produced from heat treatment trials of grains at a temperature Te 65°C (Table 16) produced breads of acceptable quality. This was despite heat treatment at a temperature higher than 55°C, at which it has been shown that glutenin degradation could occur (Schofield et al. The Effect of Heat on Wheat Gluten and the Involvement of Sulphydryl Disulfide Interchange Reactions, Journal of Cereal Science, 1, 1983, 241-253).

[0196] Example 6: Breadmaking tests with flours from milling processes according to tests E6, E7, E8, E9, E13.1, E13.2, E13.3, E13.4 & E14.4 described in example 3

[0197] The method of manufacturing the breads is that described in example 4 above, on which fiber content measurements were carried out according to the AOAC 2011.25 water method (table 17).

[0198] The results indicate that the fiber levels of the breads obtained from the flours produced by the process according to the invention (E7, E8, E9, E13.2, E13.3, E13.4, E14.4) are between 12.28% and 12.73%, are not affected by this process and are similar to those of the references (E6, E10 and E13.1) between 12.11 and 12.81% (table 17).

[0199] The attached figure 13 shows photographs of breads E6, E7, E8, E9, E10, E13.1, E13.2 E13.3 E13.4 and E14.4. This figure 13 illustrates that the breads made from wet wheat grains and treated at a set temperature Te of 65°C, at different incubation times between 6 and 14 hours (E7, E8, E9, E13.2 E13.3 E13.4 and E14.4) do not show any major alterations and are consistent with the breads obtained from conventionally wet wheat grains (E6, E10 and E13.1). This is despite heat treatment at a temperature above 55°C, at which it has been shown that degradation of glutenins can occur (Schofield et al. The Effect of Heat on Wheat Gluten and the Involvement of Sulphydryl-Disulfide Interchange Reactions, Journal of Cereal Science, 1, 1983, 241-253).

[0200] [Table 17]

[0201] Table 17: Measurement of total dietary fiber (TDF according to AOAC 2011.25 method) in sandwich bread made from treated grain flour: E6: HAW grain sample with reference wetting process: hydration at 17% then incubation for 24 hours at room temperature E7: HAW grain sample incubated wet at 65°C for 12 hours + immediate grinding E8: HAW grain sample incubated wet at 65°C for 12 hours + grinding after resting for 24 hours at 6°C E9: Sample of wet incubated HAW grains incubated for 24 hours at room temperature then at 65°C for 6 hours + immediate grinding E10: HAW grain sample reference wet + grinding after resting 24 hours at 6°C E13.1: HAW grain sample with reference wetting process: hydration at 17% then incubation 24 hours at room temperature E13.2: HAW grain sample incubated wet at 17% then incubated for 8 hours at 65°C then immediately milled E13.3: HAW grain sample incubated wet at 17% then incubated for 12 hours at 65°C then immediately ground E13.4: HAW grain sample incubated wet at 17% then incubated for 14 hours at 65°C then immediately milled E14.4: Apache dry grain sample incubated for 12 hours at 65°C then moistened to 17% before resting for 24 hours at room temperature then grinding HMWDF: High Molecular Weight Fiber; LMWDF: Low Molecular Weight Fiber TDF: Total Dietary Fiber

[0202] Example 7: Counter-example with a heat treatment (step -2.1-) without prior hydration (step-1-) according to tests E11.0, E11.1, E11.2, E11.3, E14.3 described in example 3 with a positive control according to the invention E12.4 described in example 3

[0203] Previous results showed that incubation of Apache grains for 12 hours at 65°C during the wetting step could result in a minimal increase in milling yield of around 2.4% (trial E12.4, Table 8, Example 3). To determine whether incubation of grains at 65°C before hydration to 16.5% could improve this increase in milling yield, Apache grains were incubated for 12 hours at 65°C before being hydrated to 16.5% and left to stand for 2 to 6 hours before milling (trials E11.1, E11.2, E11.3, Table 7, Example 3) or 24 hours before milling (trial E14.3, Table 10, Example 3). It was observed that the milling yield of grains incubated at 65°C before wetting was at best 1.6% higher (E14.3) or lower (E11.1, E11.2, E11.3) than that of the control wetted at 16.5% under standard conditions (resting 24 hours at room temperature after hydration, E14.1 or E11.0).

[0204] It therefore appears that a heat treatment at 65°C for 12 hours before wetting does not allow a milling yield to be obtained higher than that which can be obtained when this same heat treatment (65°C for 12 hours) is applied to previously wetted grains as shown in figure 14.

[0205] Example 8: Counter-example with heat treatment (step -2.1-) without prior hydration (step -1-) according to tests E14.1, E14.2, E14.3 & E14.4 described in example 3.

[0206] Previous results have shown significant increases in milling yield for HAW wheat when it is pre-hydrated to 17% before a heat treatment at 65°C for 12 hours as shown in trials E7, E8 (Table 6) or E13.3 (Table 9) with increases of 10.8%, 13.5% and 12.24% respectively. A heat treatment at 65°C for 12 hours on Apache wheat grains, hydrated to 16.5%, will only result in an increase of 2.4% (trial E12.4, Table 8).

[0207] In example 7, it was shown for the Apache variety that a heat treatment of 65°C for 12 hours on dry grains compared to an identical treatment on grains hydrated at 16.5% (tests E14.3, table 10 and E12.4, table 8) did not improve the milling yield (figure 14) since this only increased by 1.6% compared to 2.4%.

[0208] Figure 15 shows that a heat treatment of 65°C for 12 hours on dry HAW grains does not result in an improvement in milling yield compared to a heat treatment of 65°C for 12 hours on 17% hydrated grains as shown in trial E14.4 (Table 10) with an increase in milling yield of 1.2% compared to trials E7, E8 (Table 6), E13.3 (Table 9) with milling yields of 10.8%, 13.5% and 12.24% respectively.

[0209] It can be concluded that a 12-hour treatment at a temperature of 65°C improves milling yield by more than 10% only if it is applied to wheat grains with a HAW phenotype and on the condition that this treatment is applied to HAW grains previously hydrated to 17%.

Claims

Demands

1. An increased-yield milling process, in which wheat grains are used that contain starch having an amylose content expressed as a percentage by weight, relative to the total amount of starch: - greater than or equal to, in ascending order of preference, 20; 30; 40; 45; - and, better still, between 50 and 90; ideally between 60 and 85; characterized in that these wheat grains are subjected, before milling (step -4-), to a wetting treatment in which these wheat grains are: -1- hydrated to a moisture content greater than or equal to 14% and less than or equal to 20%, preferably between 15 and 18%; -1.0- possibly left to rest at room temperature or lower, and, more preferably, 6°C; -2.1- heated to a temperature Te between 50 and 85°C, preferably between 55 and 80°C, and, even more preferably, between 60 and 75°C; -2.2- possibly, maintained at this temperature Te for a maximum of 20 hours, preferably for 1 to 16 hours, and, even more preferably for 2 to 14 hours; -3- possibly put to rest.

2. A method according to claim 1 characterized in that, for wetting, the hydration step -1- and the heating step -2.1- are either at least partly concurrent or successive.

3. A process according to claim 1 or 2 characterized in that the gluten of the flour has a stability (measured in minutes in the standardized Mixolab® test) greater than or equal to that of a control flour obtained by a milling process in which the wetting includes at least step 1, excluding steps 2.1 & 2.2 of the process according to claim 1; the wetting and step -4- of milling being carried out from the same quantity of identical wheat grains.

4. A method according to at least one of the preceding claims characterized in that the resting according to step -1.0- has a duration of between 0.5 and 3.5 hours, preferably between 1 and 3 hours.

5. A method according to at least one of claims 1 or 2 characterized in that the resting according to step -3- has a duration of between 4 and 8 hours, preferably between 5 and 7 hours.

6. A method according to at least one of the preceding claims characterized in that the resting according to step -3- takes place at ambient temperature or at a temperature below 10 °C, preferably between 1 and 7 °C.

7. Flour obtained by the process according to at least one of the preceding claims characterized by a gluten stability (measured in minutes in the standardized Mixolab® test) greater than or equal to, preferably greater than, and, more preferably still greater than by 1 to 10%, the gluten stability of a control flour obtained by a milling process comprising steps 1 & 4, excluding steps 2.1 & 2.2 of the process according to claim 1, these steps 1 and 4 being carried out from the same quantity of identical wheat grains.

8. Flour obtained by the process according to at least one of claims 1 to 3 characterized by an ash content (measured in % by weight in the standard method NF EN ISO 2171 June 2010) less than or equal to the ash content of a control flour obtained by a milling process comprising steps 1 & 4, excluding steps 2.1 & 2.2 of the process according to claim 1, these steps 1 and 4 being carried out from the same quantity of identical wheat grains.

9. Flour obtained by the process according to at least one of claims 1 to 3 characterized by a soluble, insoluble and total fiber content (in % by weight measured according to method AOAC 2011-25) greater than or equal to 15, preferably 20, and, more preferably still, between 25 and 50.

10. Flour obtained by the process according to at least one of claims 1 to 4 characterized by a resistant starch content (in % by weight measured according to method AOAC 2002-02) is greater than or equal to 10, preferably 15, and, more preferably still, between 20 and 40.

11. Products, in particular breads, pasta, pastries, obtained from flour obtained by the process according to at least one of claims 1 to 6 or from flour according to at least one of claims 7 to 10.

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