Farmer vs. industrial practices: impact of varieties and process on the protein solubility and digestibility of soft wheat products.

The consumption of artisanal or farm-made bread is increasing especially among people with non-coeliac wheat sensitivity. In this study, grains, flours and breads from the farm and industrial sectors were compared. The breads were produced using methods representative of farmer or industrial practices, and protein solubility and digestibility were measured. Eleven modern wheat varieties recommended by industrial bakeries and six "ancient" varieties used by farmers were grown under zero-input cropping system. Regardless of the product (grain, flour, or bread), the products from "ancient" varieties had a higher protein content due to the lower yield of the crop. Modern varieties (grains and flours) had a higher unextractable polymeric protein content. For a same breadmaking process, differences were observed between varieties for the SDS-soluble proteins of the crumb, but there was no difference between the two groups (ancient vs. modern varieties). For all products, the variety effect was predominant on protein content. Farm-type breads had a higher in-vitro digestible protein content (42.2 %) than industrial breads (21.3 %). Perspectives The process has such an impact that it is necessary to study each of its stages (leavening, mixing, proofing, baking) to determine which plays a major role in protein solubility and digestibility.