TECNICA MOLITORIA Vol. 70 - MARCH 2019
CONTENTS
Biotechnologies applied to the valorization of “Pagnotta di Piana degli Albanesi” bread
R. Gaglio - F. Cirlincione - L. Settanni
This article summarizes the main steps of a project to valorise Pagnotta di Piana degli Albanesi bread through the development of a sourdough obtained from the selection of lactic acid bacteria isolated from raw materials, in order to link the production to the territory and allow to recover its typical qualities. Flours and semolinas represent microbial habitats, whose composition can vary greatly depending on the geographical area and the conditions of storage. Since raw materials applied in bread making cannot be subjected to thermal treatments before fermentation, they transfer their microbial content to the product during processing. Hence, when these microorganisms express bread making properties, they represent useful tools for the exaltation of the desired aromatic notes. This scientific contribution shows the lactic acid populations of Sicilian raw materials used in the production of typical breads, the selection of lactic acid bacteria and the scale-up of their application.
DEPARTMENTS
66 - CONVENTION
70 - CEREALS
72 - MILLING
74 - PASTA
76 - BREAD-MAKING
78 - FEEDS
84 - MACHINERY
98 - PRODUCTS
102 - LAWS
104 - MARKETING
108 - NEWS
118 - DIARY
124 - BOOKS
127 - COMPANY ADDRESSES
128 - ADVERTISER INDEX
