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Tecnica Molitoria

   

TECNICA MOLITORIA VOL. 68 - OCTOBER 2017

 

CONTENTS

 


766 - Ex-food as innovation and sustainability source in the agri-food sector
L. Pinotti - M. Tretola - M. Ottoboni - V. Caprarulo - C. Giromini - A. Baldi - V. Dell’Orto

The global population growth and the high pressures on natural resources are expected to increase in the coming decades, due to a growing demand and production of food and, consequently, of feeds. To meet this global demand, feeds researchers and producers are currently focussing on securing sustainable energy and protein supply for feeding animals. In this respect, the valorisation of Former Food Products (FFP) into high quality animal feeds represents an active and promising area of feed research. The use of FFPs in animal feed provides feed industries with alternative ingredients to cereals, making an important contribution in term of resource efficiency.

 

774 - Supramolecular arrangements of gluten network in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours
M. Rutigliano - G. Rusco - A. Di Luccia - B. la Gatta

In this study, the effect of the addition of the einkorn flour on gluten network assessment was studied. Pasta were made with 30%, 50% and 100% of einkorn flour. The composition of the protein subunits, the size of the polymeric structures, which allowed to determine an index of insolubility and the amount of sulfhydryl and disulphide groups, which can be titrated, were examined. Unexpected and interesting results were obtained for composite pasta, 70/30 and 50/50 percentages. In the first case, the values of the polymeric protein areas and the indexes of insolubility were lower than the second. Therefore, the highest aggregation rate was recorded for pasta 50/50. In the composite pasta, there was a different assessment of the gluten network, which was likely to be determined by different self-assembly mechanisms of HMW-GS proteins, which made unpredictable the gluten assessment.

 

DEPARTMENTS

 

790 - CEREALE & OILSEEDS

800 - FLOURS

802 - FEEDS

808 - PASTA

813 - MILLING

816 - PEST MANAGEMENT

818 - PACKAGING

824 - MARKETS & TRENDS

834 - LAW

836 - NUTRITION

839 - SUPPLIER NEWS

840 - DIARY

845 - BOOKS

848 - CLASSIFIED ADS

851 - COMPANY ADDRESSES

852 - ADVERTISER INDEX

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
Personalized nutrition is the next big growth opportunity

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