Experimentation and modelling to understand the mechanisms of cereal fractionation

In order to control the composition and properties of the fractions produced by milling, it is essential to determine the relationships between grain structure and the fate of the tissues during processing. The development of tools for measuring the mechanical properties of grains or tissues, as well as modelling tools, makes it possible to identify the characteristics involved in the various observed modes of fractionation and to develop predictive models. A database has been constructed to link results from different disciplinary fields and obtained at distinct scales.