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Tecnica Molitoria

   

TM 17 12 cop

TECNICA MOLITORIA Vol. 68 - DECEMBER 2017

 

CONTENTS

 

948 - A DNA-based method to detect bread wheat contamination in semolina and pasta
R. Ghizzoni - C. Morcia - A. Gianinetti - V. Avossa - S. Scaramagli - P. Carnevali - V. Terzi
Classical analytical approaches directed to the traceability of bread wheat contamination in semolina and pasta are based on the identification of specific proteins. However, these techniques have experienced several limitations. Consequently, DNA-based approaches have been developed. In this frame, CREA-GB lab has coordinated the validation of a realtime PCR assay for the identification and quantification of bread wheat contamination in semolina and pasta. The assay has been found useful in pasta production chain control.


956 - Digestibility and sensory characteristics of Carasau bread produced with liquid sourdough
P. Catzeddu - S. Fois - M. Sanna G. Falchi - F. Di Napoli - T. Roggio
Liquid sourdough technology has been applied to the production of Carasau bread, which is a flat crispy bread. Three types of bread were compared. The first one leavened with baker’s yeast, the second with liquid sourdough, and the last with both liquid sourdough and bakers’ yeast. A panel of trained judge, first created the sensory descriptors of the bread, and then carried out the sensory description. The effect of the leavening technology on the sensorial characteristics of the bread was reported. To define the nutritional properties of the bread, the in vitro digestion of starch was performed. Results highlighted that bread made with sourdough contains a lower amount of rapidly digestible starch, and a greater amount of slowly digestible starch and resistant starch, in respect to the bread made with baker’s yeast. Based on these results, the consumption of Carasau bread leavened with sourdough can have a positive effect on the glycaemic response, and can exerts a beneficial effect on intestinal microflora.

 

DEPARTMENTS

 

971 - Exhibition reports (Powtech - Save)

978 - Conference reports

992 - Cereals & oilseeds

1002 - Feeds

1006 - Pasta

1011 - Milling

1015 - Analysis & control

1016 - Market & trends

1024 - Associations

1027 - Laws

1028 - Supplier news

1034 - Diary

1039 - Classified ads

1041 - Company addresses

1042 - Advertiser index

Several reasons why whole grains are healthy
The key food driver for 2018
U.S. wheat production to fall to lowest level since 2002
Regulation EU 2017/893 as regards the provisions on processed animal protein
Detection of cracks in dried spaghetti
Using rice flour to produce gluten free bread without additives
Eating whole grains increases metabolism and calorie loss
Utilization of modified wheat and tapioca starches as fat replacements in bread
Free-from and organic becomes the fastest growing categories in 2016
Non-conventional yeast strains increase the aroma complexity of bread

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