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TM-16-08-cop

 

 

TECNICA MOLITORIA Vol. 67

 

AUGUST

CONTENTS

 

 

Energy efficiency and carbon footprint of home pasta cooking appliances

A. Cimini - M. Moresi

In this work the energy efficiency of home pasta cooking was assessed so as to reduce its energy consumption and mitigate the associated greenhouse gas emissions. The cooking efficiency of the most commonly available cooking appliances (e.g., electric, gas or induction stove) was evaluated by adapting the standard water boiling test (WBT). The electric hot plate set to its minimum nominal power (~600 W) was identified as the most efficient and less environment impacting system, its cooking efficiency and carbon footprint (CF) being of the order of 48% and 875 g CO2e per kg of semolina dry pasta. A validation test was then performed using the LPG (liquid petroleum gas) cooker running at its maximum setting during the water heating phase and at its minimum one during the pasta cooking one. Such a good cooking practice allowed the overall energy efficiency to be increased from 20 to 31% and CF to be reduced from 1,472 to 1,147 g CO2e/ kg.

 

8: 586

Wheat-based breads with slowly digestible starch properties by increasing the amylose content

G. Giuberti - A. Gallo - P. Fortunati - F. Rossi

Increase the amylose content through the substitution of normal amylose (NA) with high amylose (HA) flours could improve slowly digestible starch properties of cereal-based foods. Data for wheat-based breads are not clear, since HA sources are used in combination with specific conditions know to reduce rate and extent of starch digestion. Wheat-based breads were formulated with increasing amylose levels derived from the substitution of NA white wheat (NAWW) flour with HA maize starch (HAMS) by substitution ratio of 0%, 15% and 30% on a total flour basis. The resistant starch and slowly digestible starch fractions increased (P <0.05), whereas the predicted glycemic index and the in vitro rate of starch hydrolysis decreased (P <0.05) when HAMS increased in the formulation. Present findings suggested that HA ingredients contributed to formulate white wheat-based breads with slowly digestible starch properties.

 

8: 602

DEPARTMENTS

 

 

EXHIBITION REPORTS (POWTECH)

 

8: 612

CONFERENCE REPORTS

 

8: 618

CEREALS & OILSEEDS

 

8: 625

MILL & RICE INDUSTRIES

 

8: 627

FEEDS

 

8: 632

PASTA

 

8: 636

MILLING

 

8: 646

EQUIPMENT

 

8: 649

LABELLING & PACKAGING

 

8: 652

MARKETS & TRENDS

 

8: 660

LAWS

 

8: 665

SUPPLIER NEWS

 

8: 666

DIARY

 

8: 668

COMPANY ADDRESSES

 

8: 673

ADVERTISER INDEX

8: 674

 

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