Formation and structure of the grain amylo-protein matrix: relationship with the processing of cereal products

In this context, we are seeking to identify the molecular and physicochemical mechanisms that lead to the formation of this matrix and control its physical properties during grain development. In the development of the grain, we are considering both the mechanisms associated with the massive synthesis of reserves (in particular proteins) and those taking place during the germination of the grain in relation to the processing of cereal products (milling, cooking products, malting).