Tecnica Molitoria


TM 18 11 cop






1080 - A symbiotic fertilization modifies the phyto-chemical features and affects the bread’s quality, assimilating a modern variety to ancient wheat varieties
P. Migliorini - L. Torri - A. Whittaker - V. Moschini -S. Benedettelli - G. Masoero

To correlate the composition of flours to the sensory quality of bread, some ancient varieties are compared in organic cultivation, to a common modern Blasco wheat with and without the aid of a mycorrhizal symbiotic fertilizer. The polyphenols of the modern Blasco variety are significantly lower than the Andriolo and Gentil Rosso, varieties but the symbiotic factor has increased its content. This factor has drastically modified the secondary compounds, which in turn have influenced the bread making, with the result of assimilating the sensorial quality of the whole wheat bread from symbiotic cultivation to the characteristics of an “ancient” bread, from the Sieve variety, as opposed to the “modern” bread. Some links between the classes of secondary components and the sensory quality of the bread have been identified, featuring the polyphenols and flavonoids linked to the “ancient” and the free type flavonoids, the tannins, and the total anthocyanins featured in the “modern” type.


1096 - Prediction of wheat flour quality using the GlutoPeak test
G. Cardone - M. Vazzola - A. Marti

The GlutoPeak test has recently been proposed for the evaluation of gluten quality. The instrument measures the aggregation capacity of wheat proteins to form the gluten matrix which is the basis of numerous food products, including bread and pasta. The test takes a few minutes (<5 min) and a few grams of sample (<10 g). In the present work, 75 samples of common wheat flour were analyzed in terms of protein content and wet gluten. The rheological properties were evaluated by farinograph, alveograph, and GlutoPeak tests. The results obtained suggest that the analysis at GlutoPeak – through the recent “Rapid Flour Check” method – is able to predict the indices conventionally used in the sector for the evaluation of the quality of common wheat flour (i.e. proteins, wet gluten, water absorption, and alveographic W).



1108 - Reports

1124 - Cereals

1130 - Feeds

1134 - Pasta

1138 - Companies

1144 - Innovations

1149 - Milling

1156 - Breadmaking

1158 - News

1166 - Laws

1168 - Diary

1171 - Classified ads

1173 - Company addresses

1174 - Advertiser index



In this issue we publish all the scientifically proven properties of food and beverage in the latest international scientific applied research. We review the latest from the Italian suppliers for the food and beverage industry. Sarp company introduces a new concept to process different size and cap...

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