project - EIP-AGRI Operational Group
Local production of high-quality flour with a high whiteness index
Producción de proximidad de harinas de calidad con un elevado índice de blancura
Context
Colour is a parameter that can determine the quality of flour and affect consumers’ acceptance of products made from it. Flours with a high whiteness index have an L value greater than 95.
There are several factors that can affect the colour of flour, such as:
- Flour extraction rate or percentage
- Presence and concentration of the enzyme polyphenol oxidase (PPO) present in the aleurone layer of soft wheat grain
- Flour granulometry
- Genetic differences between varieties
- Crop cycle
- Nitrogen fertilisation
- Application of fungicidal products
Obtaining flours with such a high whiteness index seems to require changes in producers’ cultural practices, so that they sow varieties that are characterised by producing flours with high L values and apply cultivation pathways in which nitrogen fertilisation and phytosanitary protection produce high hectolitre weights and all other requirements demanded from the production of flour for use in the manufacture of flour-based products. The whole industrial process, especially flour extraction, is very important and must take into account the specificities of each batch (variety, production area, etc.).
This project addresses the demand for local, quality flours with a high whiteness index, which could provide an opportunity for quality wheat production in Catalonia, promoted by this operational group, led by the flour mill PANIFICADORA ALIMENTÀRIA SL.
Objectives
Objectives
The main objective is the production of quality soft wheat for the manufacture of flours with a high whiteness index (L higher than 95) for the production of flour-based food products, in the main cereal-growing areas of Catalonia.
The specific objectives are :
1. Assess the suitability of commercial soft wheat plant material available to obtain white flour for the preparation of food products.
2. Determine the impact of cultural practices on the luminosity and whiteness of soft wheat flour.
3. Study the effect of the flour extraction level on its final colour
4. Establish pilot plots for the production of soft wheat
5. Transfer the results to the cereal production industry.
Objectives
El objetivo principal es producit trigo blando de calidad para la fabricación de harinas con un alto índice de blancura (L superior a 95), para la elaboración de productos alimentarios con base harina,
Los objetivos específicos son:
- Evaluar la aptitud del material vegetal comercial del trigo blando para producir harinas blancas aptas para la industria alimentaria
- Determinar la incidencia de prácticas culturales en la luminosidad y blancura de la harina de trigo blando.
- Estudiar el efecto del nivel de extracción de la harina en el color final.
- Establecer parcelas piloto para la producción de trigo blando destinado a los elaboradores de harinas.
- Difundir los resultados a los productores de cereal.
Activities
The activities proposed for the project are:
Activity 1. Evaluation of soft wheat varieties in terms of their ability to produce flours with a high whiteness index.
Task 1.1. Trial of long-cycle soft wheat varieties
Task 1.2. Trial of short-cycle soft wheat varieties
Activity 2. Impact of cultural practices on the brightness and whiteness of soft wheat flours.
Task 2.1. Impact of nitrogen fertilisation
Task 2.2. Impact of the application of fungicidal products
Activity 3. Establishment of pilot plots to grow soft wheat for the production of white flour.
Activity 4. Evaluation of the impact of the flour extraction percentage on the whiteness index.
Activity 5. Transference of the results to the sector.
Activities
Las actividades previstas son:
Actividad 1. Evaluación de variedades de trigo blando según la capacidad de producir harinas con un alto índice de blancura.
Tarea 1.1. Ensayo de variedades de trigo blando de ciclo largo
Tarea 1.2. Ensayo de variedades de trigo blando de ciclo corto
Actividad 2. Incidencia de prácticas culturales sobre la luminosidad y blancura de harinas de trigo blando
Tarea 2.1 La fertilización nitrogenada
Tarea 2.2. La aplicación de fungicidas
Actividad 3.Establecer parcelas piloto para obtener trigo blando con destino a la producción de harinas blancas.
Actividad 4. Evaluar la incidencia del porcentaje de extracción de la harina en su blancura
Actividad 5. Difusión de resultados
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Girona
- Other geographical location
- Barcelona, Lleida
EUR 196105.63
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Resources
Audiovisual materials
Contacts
Project coordinator
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PANIFICADORA ALIMENTARIA SL
Project coordinator