Tecnica Molitoria

 

 

TM 19 03 cop

 

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

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