servizio abbonamenti

Tecnica Molitoria

 

TECNICA MOLITORIA VOL. 68 - MAY 2017

 

CONTENTS

 

350 - Study of the authenticity of “Pasta di Gragnano” PGI by multivariate statistical analysis of the flavor profile
V. Gianneti - M. Boccacci Mariani - P. Mannino
The aim of the study was to classify the dry durum wheat pasta samples based on the chemical information provided from flavor compounds depending on the thermal conditions used in drying step. Set of samples includes samples of “Pasta di Gragnano” PGI and pasta samples produced by industrial processes, commercialized by most common Italian brands. Two techniques of pattern recognition were applied as an exploratory tool to highlight a natural grouping of samples and two techniques of class modeling were used to build class models for predictive classification purposes. The good performance obtained from the models highlights that targeted analysis of flavor profiles could be used to assess the authenticity of pasta samples products by traditional drying method. Hence, the proposed method may help to protect “Pasta di Gragnano” PGI from label frauds by verifying whether samples comply with statements concerning drying process conditions as stated in the product specification.

 

364 - Technological quality of Sicilian durum wheat landraces for the production of traditional foods
F. Sciacca - M. Cambrea - A. Leonardi - S. Licciardello - A. Pesce - A. Platania - A. Puleo - D. Roccasalva - N. Virzì - M. Palumbo
In Mediterranean countries, durum wheat is conventionally used both for pasta production and for bread-making, in particular for the production of traditional breads. Specific interest was aroused by the use of some ancient durum wheat landraces that represent a valuable source of biodiversity. Some of these genotypes are still used in Sicily for the production of typical breads. Twelve Sicilian landraces (belonging to the germplasm collection kept in CREA Acireale Center), compared with 3 improved varieties, were assessed for rheological and technological parameters and their bread-making attitude was evaluated. The results showed high variability of gluten characteristics.

 

DEPARTMENTS

370 - CONFERENCE REPORTS

382 - CEREALS & OILSEEDS

386 - MILLS

390 - STORAGE

392 - FEEDS

399 - PASTA

403 - PASTA INDUSTRIES

406 - PEST MANAGEMENT

408 - EQUIPMENT

410 - MARKETS & TRENDS

415 - LAWS

416 - NUTRITION

418 - DIARY

423 - BOOKS

425 - CLASSIFIED ADS

427 - COMPANIES ADDRESSES

428 - ADVERTISER INDEX

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
Personalized nutrition is the next big growth opportunity
“Clean” is the key word for the 2017 top trends
Eating bread made with ancient grains could benefit heart health

Shop Online

Chiriotti Editori Book Store

shop.chiriottieditori.it

FoodExecutive

FoodExecutive

www.foodexecutive.com

Pasticceria Extra

pextra home

Pasticceria Internazionale Extra

www.pasticceriaextra.it


Copyright © 1998-2017 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer