Tecnica Molitoria

 

 

TM 19 07 cop

 

TECNICA MOLITORIA Vol. 70 - JULY 2019

 

CONTENTS

 

38 - Salt content in artisanal and industrial bread in Italy
M. Carcea - V. Narducci - V. Turfani

A nationwide survey on salt content in both artisanal and industrial bread was carried out in Italy in 2011. The sodium chloride content was determined, according to the Volhardt’s method (AACC standard 40-33), in 154 bread samples, composed of 135 artisanal samples and 19 industrial samples bought in 56 locations within the 20 Italian regions. Evaluating all bread samples declared with salt, a salt content between 0.7 and 2.3%, wet basis, was found with an average value of 1.5% (SD 0.3). The majority of samples (58%) had a salt content of less than 1.5%. A value higher than 2.0% was recorded for 3% of the samples only. Artisanal bread had an average salt content of 1.5% (SD 1.1) whereas the industrial one of 1.6% (SD 0.3). The average content and the distribution within the different salt content classes (low, medium, high, very high) was also reported based on bread weight, recipe and leavening method.

 

DEPARTMENTS

 

50 - REPORTS

60 - CEREALS

72 - MILLING

76 - FEED PRODUCTION

84 - BREADMAKING

88 - MACHINERY

98 - HYGIENE

102 - NEW PRODUCTS

104 - ANALYSIS

106 - INTERVIEW

112 - LAWS

114 - NEWS

128 - DIARY

135 - COMPANIES ADDRESS

136 - ADVERTISER INDEX

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