Development of new dry fractionation processes of wheat grain to address consumers' demand for healthy foods and ingredients

Correspondance: barron@supagro.inra.frCorrespondance: barron@supagro.inra.frInternational audienceA strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue marker methodology, the determination of local mechanical and compositional properties, the development of innovative processes and their adaptation from the feedback of end-user