{"id":726,"date":"2017-12-08T10:46:42","date_gmt":"2017-12-08T09:46:42","guid":{"rendered":"https:\/\/ist.blogs.inra.fr\/sciencesparticipatives\/?p=726"},"modified":"2020-11-19T12:12:29","modified_gmt":"2020-11-19T11:12:29","slug":"projet-bakery-etudier-le-pain-au-levain-de-la-boulangerie-francaise-a-faible-intrant","status":"publish","type":"post","link":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/2017\/12\/08\/projet-bakery-etudier-le-pain-au-levain-de-la-boulangerie-francaise-a-faible-intrant\/","title":{"rendered":"Projet Bakery : \u00e9tudier le pain au levain de la boulangerie fran\u00e7aise \u00e0 faible intrant"},"content":{"rendered":"<p><a href=\"https:\/\/youtu.be\/dE4ggNl_87g\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-727 size-full\" title=\"Projet Bakery : \u00e9tudier le pain au levain de la boulangerie fran\u00e7aise \u00e0 faible intrant\" src=\"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-content\/uploads\/sites\/22\/2018\/04\/projet-bakery.jpg\" alt=\"\u00e9tudier le pain au levain de la boulangerie fran\u00e7aise \u00e0 faible intrant\" width=\"512\" height=\"288\" srcset=\"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-content\/uploads\/sites\/22\/2018\/04\/projet-bakery.jpg 512w, https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-content\/uploads\/sites\/22\/2018\/04\/projet-bakery-300x169.jpg 300w, https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-content\/uploads\/sites\/22\/2018\/04\/projet-bakery-500x281.jpg 500w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>(Cliquez sur l&rsquo;image pour lancer la vid\u00e9o)<\/p>\n<p>Diversit\u00e9 des pratiques boulang\u00e8res, biodiversit\u00e9 associ\u00e9e \u00e0 la fili\u00e8re boulangerie (terroir, vari\u00e9t\u00e9s de bl\u00e9 tendre, micro-organismes des levains), impacts sur la qualit\u00e9 nutritionnelle et sensorielle du pain\u2026 autant d\u2019aspects \u00e9tudi\u00e9s par le projet de recherche participative Bakery<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; (Cliquez sur l&rsquo;image pour lancer la vid\u00e9o) Diversit\u00e9 des pratiques boulang\u00e8res, biodiversit\u00e9 associ\u00e9e \u00e0 la fili\u00e8re boulangerie (terroir, vari\u00e9t\u00e9s de bl\u00e9 tendre, micro-organismes des levains), impacts sur la qualit\u00e9 nutritionnelle &hellip; <a href=\"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/2017\/12\/08\/projet-bakery-etudier-le-pain-au-levain-de-la-boulangerie-francaise-a-faible-intrant\/\">Lire la suite\u00ad\u00ad<\/a><\/p>\n","protected":false},"author":102,"featured_media":727,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[77,8],"tags":[48,50,25],"class_list":["post-726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-videos-2","category-videos-sur-les-projets","tag-agriculture","tag-alimentation","tag-biodiversite"],"_links":{"self":[{"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/posts\/726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/comments?post=726"}],"version-history":[{"count":0,"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/posts\/726\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/media\/727"}],"wp:attachment":[{"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/media?parent=726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/categories?post=726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ist.blogs.inrae.fr\/sciencesparticipatives\/wp-json\/wp\/v2\/tags?post=726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}