Pesticide Residues & Cereal Processing: A Key Challenge for Quality
Beyond regulatory compliance, the issue of pesticide residues in cereals today raises a major challenge: their real impact on processing and finished product quality.
At Staphyt, we support industry stakeholders in better understanding these unintended effects, often invisible during standard analysis, but decisive during processing.
From Grain to Bread: An Integrated Approach
To objectively measure these impacts, we rely on recognized protocols such as the CEB 218 / EPPO method, which allows us to replicate a standardized bread-making process and evaluate:
- Bread volume and development
- Dough stability and handling
- Crumb structure
- Fermentation performance
This approach reveals concrete technological discrepancies directly linked to upstream agricultural practices.
Subtle but Measurable Effects
Our research highlights that certain residues can influence:
- Enzymatic activity in flour
- Fermentation kinetics
- Interactions with microflora
Multi-Cereal Expertise
Beyond wheat and bread-making, Staphyt conducts studies on various matrices and transformation processes:
- Barley: Malting quality and processing
- Maize: Oil processing
- Rice: Polishing, cooking, and fermentation (sake) processes
Expertise Serving the Industry
By combining multi-residue analysis, processing trials, and technological evaluation, Staphyt supports plant protection players in the registration of their products. Thanks to our global “from field to finished product” vision, we secure the quality and performance of your solutions.
Contact us at contact@staphyt.com
