TECNICA MOLITORIA Vol. 72 - MAY 2021
CONTENTS
45 - New horizons for gluten-free bakery products: the case of fortified focaccia, bruschetta, and biscuits from Gramm
A. Conte - M.A. Del Nobile
The purpose of the study, conducted at the Gramm company, was to optimize the production process of three new baked goods (focaccia, bruschetta and biscuits) starting from alternative raw materials. In particular, the possibility of creating new gluten-free products, based on rice flour, enriched with vegetables and bran, in the case of bruschetta and focaccia, and with bran and probiotic microorganisms in the case of biscuits, was studied. The work involved the study of the technological variables useful for creating new foods valid from the nutritional point of view, since they are enriched in bioactive, prebiotic and probiotic compounds, but also sensorially appreciated and therefore suitable to market.
DEPARTMENTS
54 - Cereals
60 - Milling
62 - Bread making
68 - Pasta
74 - Feedstuff
80 - Companies
86 - Machinery
106 - Hygiene
110 - New products
114 - Laws
116 - News
120 - Agenda
124 - Book news
125 - Classified ads
128 - Companies address
