TECNICA MOLITORIA Vol. 71 - JUNE 2020

 

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CONTENTS

 

47 - Fundamental studies on the properties and functionalities of wheat proteins
R. Cubadda

The baking and pasta making performance of wheat is primarily related to the protein content and the quality of flour and semolina of soft and durum wheat respectively. Adequate gluten quality and quantity are essential in order to obtain good bakery and pasta products. This work describes the main knowledge of the gluten properties in relation to its functionality. Gluten is a complex system to study. Despite this in recent years a lot of information has been acquired about its properties, protein genetics and functionality However, we know, untill now, relatively little about its structure and the molecular base of the quality differences amongst the varieties of the same species.

 

61 - Solar-powered dryer pasta with IoT technology
A. Cammerata - R. Mortaro - L. Benedetti - S. Figorilli - P. Menesatti

The employment of modern production technologies allows to revisit in a modern key the basic principles of the ancient drying methods handed down by the pasta tradition. The synergy between technology and tradition can represent an aspect of interest in a productive context that aims for both energy saving and respect for the environment. Therefore, a prototype system exclusively powered by renewable energy was realized. The prototype was also enabled to manage the entire drying process of the pasta in a fully autonomous way without the use of electricity. The purpose of the project was to exploit the solar energy for the management of the drying system was based on the use of the Internet of Things (IoT).

 

DEPARTMENTS

 

66 - Cereals

76 - Milling

80 - Pasta

84 - Bread making

90 - Feedstuff

104 - Machinery

118 - Hygiene

124 - New products

126 - Laws

128 - News

136 - Agenda

142 - Classified ads

144 - Companies address