Tecnica Molitoria




TM 21 02 cop 






27 - Innovation from the past: the sprouting of wheat
G. Cardone - M.A. Pagani - A. Marti

Sprouting (or germination) is a process traditionally applied to cereals and pulses, in order to enhance their sensory and nutritional properties (e.g. increase in phenolic compounds, bioavailability of minerals and vitamins, decrease in anti-nutritional factors), following the development of enzymes, including amylases, proteases and xylanases. From a technological standpoint, sprouting has always been considered a negative event as it compromises the breadmaking performance of wheat, resulting in a sticky and unstable dough, and to a poorly developed bread with a non-homogeneous crumb. However, if sprouting takes place under controlled conditions (in terms of time, temperature and relative humidity), it is possible to obtain products with specific (and desirable) sensory, nutritional and technological characteristics.


37 - SARAB project: characterization of ancient Saragolla populations from Abruzzo region
A. Rascio - P. Codianni - S. Paone - F. Fiorillo - D. Marone


Results of a preliminary morphological characterization of 11 accessions of the ancient hard wheat, “Saragolla”, coming from 11 Abruzzo farms, are described in this paper. Most accessions are multi-genera, multi-species and multi-varietal populations. The most represented genera are barley (Hordeum L.) and wheat (Triticum L.). Among the sub-species of wheat there are mainly durum wheat (Triticum turgidum L. ssp. durum) and soft wheat (Triticum aestivum L.). At least 7 of the twelve botanical varieties of hard wheat have been identified within the Abruzzo populations. A Triticum variety predominates with an average height of about 125 cm, rather compact, white or slightly pigmented spike, hairy glumes, white or brown-white awns, yellow-amber and elongated grains. The populations were very rich in biodiversity and need to be integrally preserved. However, the state of seed samples was, on average, rather poor, hence it requires a proper in situ cultivation and conservation by the “guardian farmers” willing to transfer the Abruzzo genetic resources and cultural heritage.




48 - Cereals

58 - Milling

60 - Bread making

64 - Pasta

68 - Feedstuff

76 - Machinery

90 - Analysis

92 - Laws

94 - News

104 - Agenda

108 - Book news

112 - Companies adddress

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