Tecnica Molitoria

   

 

TM 18 12 cop

 

TECNICA MOLITORIA Vol. 69 - DECEMBER 2018

 

CONTENTS

 

1178 - Hemp sourdough bread: when tradition turns into innovation
M. Montemurro - E. Pontonio - M. Verni - C.G. Rizzello

Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour before and after spontaneous fermentation. After identification and selection, Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Experimental wheat breads were made adding 5 to 15 % (w/w) hemp sourdough to the formula, characterized, and compared to baker’s yeast wheat bread manufactured without hemp sourdough. The use of hemp sourdough improved the textural features, the protein digestibility and decreased significantly the predicted glycemic index, without adversely affecting the sensory profile. This work has demonstrated that the fermentation with selected starters improves the nutritional functionality of hemp flour, allowing its large-scale use in different food applications, meeting the consumers and producers request for novel fermented baked goods with a well-balanced nutritional profile.

 

1202 - 1918-2018: centenary of the pasta factory Benedetto Cavalieri in Maglie (LE)
A. Monte

One of the main protagonists of Italian production of cerealbased foods, which has been producing pasta in its historical location for over a hundred years and considered an excellence of made in Italy, is the pasta factory Benedetto Cavalieri located in the town of Maglie (Lecce, Italy). The founder Benedetto moved to Maglie to his paternal uncle where he began his business activity exporting wheat. In 1918 he inaugurated the Molino and Pastificio S. Giuseppe, by Benedetto Cavalieri. Benedetto died in 1968, leaving the pasta factory to the first son Andrea; after Andrea’s death (1975), the son Benedetto took over the pasta factory and currently runs it with his son Andrea. The business has been handed down for four generations and the pasta is produced using the “traditional” method. In 2001 with the shape “spaghettoni” and in 2002 with the “mad wheel”, he obtained two prestigious Oscars at the “Fancy Food Show” in New York, so much so that the magazine “Wine Spectator” chose the pasta “Benedetto Cavalieri” as the best Italian pasta “... for its excellent grain flavor and delightful chewiness”.

 

DEPARTMENTS

 

1218 - Reports

1226 - Cereals

1230 - Feeds

1236 - Pasta

1246 - Companies

1252 - Machinery

1258 - Analysis and Micotoxin

1262 - Milling

1266 - News

1268 - Laws

1270 - Diary

1274 - Books

1276 - Classified ads

1279 - Company addresses

1280 - Advertiser index

With his best seller manual "Tradition in Evolution - art and science in pastry", Leonardo Di Carlo has drawn an innovative scientific and creative approach, rationalizing the operating methods and thoughts in the pastry lab. With this substantial volume, he marks a new dawn in pastry, focusing on ...

With great satisfaction of the final customer, the aisle of palletizing boxes created by Bondani is in full swing.The aisle has undergone a profound electric and mechanical revamping and, to date, is capable of working simultaneously two distinct references of cardboard boxes simultaneously. Further...

    In the week of the ALL4PACK fair, the B&R ACOPOStrak system received an Innovation Award as well as an Oscar de l’Emballage. The awards emphasize just how innovative and disruptive this transport system is for the packaging and supply chain industries. Innovation AwardThe ACOPOStrak syste...

Each material has a more or less marked tendency to constipation. There are different factors that influence this behaviour like granulometry, angle of natural slope, hygroscopicity and temperature and humidity conditions of the area. The employment of vibrating engines not always leads to good resu...

FoodExecutive

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