TECNICA MOLITORIA Vol. 74 - DECEMBER 2023
PAPERS
25 - Sicilian rivet wheat landraces: grain characteristics and technological quality of semolina and bread
A. Spina - P. Guarnaccia - M. Canale - R. Sanfilippo - M. Bizzini - S. Blangiforti - S. Zingale - M. Allegra - A. Sicilia - C. Nicotra - E. Li Puma - A. Leonardi - U. Anastasi
In recent years, local indigenous tetraploid Sicilian wheat varieties have attracted some interest. In this study, 18 local genotypes of Triticum turgidum subsp. turgidum, belonging to the ‘Bufala’, ‘Ciciredda’, ‘Bivona’ and ‘Paola’ groups, and two cultivars of Triticum turgidum subsp. durum were evaluated for the characteristics of their grains, flours and doughs, as well as the quality of the bread obtained. The wholemeal semolina and the doughs obtained from each genotype were evaluated for the main technological and rheological qualities, allowing the suitability of the genotypes themselves for bread-making to be assessed. The tests on the doughs and the bread-making tests highlighted poor bread-making quality and the possibility of using only some of these rivet local varieties individually for the production of traditional breads or, together with other ingredients, for the production of other baked products such as bread substitutes and biscuits.
CONTENTS
44 - Conferences
52 - Exhibitions
64 - Cereals
70 - Milling
72 - Bread making
76 - Pasta
80 - Feedstuff
86 - Companies
90 - Machinery
94 - New products
96 - Marketing
100 - News
104 - Agenda
108 - Books
112 - Companies