In the current context of climate change, tree–crop combinations in agroforestry systems are suggested to mitigate water and heat stresses, particularly in semi-arid environments of the Mediterranean area. In this framework, a 3-year trial was conducted at the French National Research Institute for Agriculture, Food and the Environment (INRAE) in Mauguio (Southern France) in order to investigate the response of twenty-five durum wheat genotypes under a yearly pruned (AF) and a never-pruned alley olive orchard (AF+), in comparison with an open field without trees (control, C). The grain yield of wheat was markedly reduced in both the agroforestry systems AF (average −43%) and AF+ (−83%), according to the shading level. Among the yield components, the plant density at harvest was enhanced in AF (+22%) and AF+ (+3%), although with a significant reduction in the number of grains per spike (−37% in AF and −62% in AF+), and the number of spikes per plant (−32% in AF and −52% in AF+). The thousand-grain weight (TGW) and harvest index (HI) were slightly higher under moderate shade (AF; +12% vs. C) and severe shading (AF+; +6%). Plant biomass and spike size were significantly reduced in both agroforestry systems, while the flag leaf–spike distance (last internode) increased in AF. It was concluded that the moderate shading conditions of AF may create a sustainable agricultural system, and the wide intraspecific variability suggested a large scope for screening suitable genotypes, helping to produce ideotypes to implement agroforestry-oriented breeding programs.

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Sourdough breads had lower sugar and organic acids contents. These differences were mostly attributable to lower amounts of maltose and malate. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. Finally, their aroma profiles were specific and more diverse compared to yeast breads. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.

Le verrouillage technologique des filières blés a suscité, dans la période récente, l’émergence d’alternatives qui prennent aujourd’hui une nouvelle dimension au regard des préoccupations des consommateurs vis-à-vis du gluten. Basé sur une recherche-intervention en Occitanie et une étude menée à l’échelle nationale, cet article propose une approche interdisciplinaire et systémique du développement des chaînes locales autour des blés. Il montre comment des agriculteurs et des artisans portent des innovations sociales qui réorientent l’innovation technologique vers un nouveau système agroalimentaire prenant en compte de nouveaux indicateurs de richesse. Tout en prenant place dans les travaux sur le changement d’échelle des circuits courts alimentaires, il appelle ainsi à approfondir le couplage entre innovation sociale et innovation technologique dans l’histoire et la transition des systèmes agroalimentaires. Code JEL : Q13

Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market.

Grain protein content constitutes a key quality trait for durum wheat end-products and may also impact grain protein composition. A total of sixteen durum wheat cultivars were analyzed in a field trial during two seasons at two nitrogen (N) levels to evaluate whether and to what extent the variation in total grain N was associated with variation in the quantity of the various protein fractions and grain quality parameters. Genotypic variation in grain N content correlated with the variation in the content of all three protein fractions, although the strength of the correlation with gliadin and albumin-globulin was higher than that with glutenins. Genotypic variation in gliadin and glutenin content was more tightly correlated with the variation in the sulfur (S)-rich protein groups than with the S-poor protein groups and subunits. The variation in the percentage of unextractable polymeric proteins (UPP%) among genotypes was independent of their glutenin allelic composition. The significant genotypic differences in UPP% and in the ratios between protein groups and subunits were not influenced by the corresponding variation in grain N content. The final grain N content can only account for part of the variation in quality parameters and in the partitioning of total grain N between protein fractions since genotypic differences other than grain N content also contribute to these variations.