Abstract
The fractionation step plays a key role in the processing and use of common wheat grains. It allows impacting on the biochemical composition and properties of the obtained fractions which therefore are chosen to make cereal food products like bread or biscuits. To answer the needs and challenges of the overall chain and develop safe products with high nutritional value and technological quality, researchers from the "Agroresources fractionation" of UMR IATE have undertaken studies to better understand relationships between the raw matter and the obtained processing fractions characteristics. These last years, a number of interesting data were obtained allowing to : (i) monitor the distribution of the different wheat grain tissues along processing with the use of original and more specific markers than the traditional ash measurement; (ii) demonstrate the influence of genetic and environmental factors on milling yield and flour quality; (iii) develop innovation methods to allow sub-cellular fractionation. These knowledge and improvements will open the way for a better control of the grain milling and nutritional values of the obtained products while maintaining a high sanitary and technological value, but also potentially leads to dry extraction of interesting compounds