{"id":5547,"date":"2017-03-14T11:14:05","date_gmt":"2017-03-14T10:14:05","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=5547"},"modified":"2017-03-14T11:14:15","modified_gmt":"2017-03-14T10:14:15","slug":"documentaire-notre-pain-est-il-dans-le-petrin","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/actualites\/documentaire-notre-pain-est-il-dans-le-petrin\/","title":{"rendered":"Documentaire \u00ab\u00a0Notre pain est-il dans le p\u00e9trin?\u00a0\u00bb"},"content":{"rendered":"<p>Herv\u00e9, notre boulanger, nous a fait suivre un documentaire diffus\u00e9 sur France 5 concernant tous les ingr\u00e9dients cach\u00e9s du pain.<\/p>\n<p>R\u00e9sum\u00e9<\/p>\n<p>En France, toutes les occasions sont bonnes pour manger du pain. Consomm\u00e9 en tartine, en sandwich, pour saucer ou encore accompagner un morceau de fromage, cet aliment est partout et se vend sous toutes les formes en boulangerie. Pourtant, le pain a perdu une grande partie de ses valeurs nutritives. Farine, eau, sel, levure ou levain : la recette originelle est simple. Mais am\u00e9liorants, correcteurs, additifs et autres enzymes ont rejoint la liste. Que contiennent aujourd&rsquo;hui les baguettes et autres miches ? Certains boulangers tirent la sonnette d&rsquo;alarme et pr\u00e9conisent un retour aux m\u00e9thodes de fabrication plus traditionnelles. (<span class=\"full-name\">Elise Joseph<\/span>\u00a0\/\u00a0<span class=\"person-info\">R\u00e9alisateur)<\/span><\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=JOR36L9hbTU\">A voir ici<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Herv\u00e9, notre boulanger, nous a fait suivre un documentaire diffus\u00e9 sur France 5 concernant tous les ingr\u00e9dients cach\u00e9s du pain. R\u00e9sum\u00e9 En France, toutes les occasions sont bonnes pour manger du pain. Consomm\u00e9 en tartine, en sandwich, pour saucer ou encore accompagner un morceau de fromage, cet aliment est partout&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-5547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","entry","clearfix"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/comments?post=5547"}],"version-history":[{"count":3,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5547\/revisions"}],"predecessor-version":[{"id":5551,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5547\/revisions\/5551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media\/5550"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=5547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=5547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=5547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}