Tecnica Molitoria

     

TMI 2021 cop

 

TECNICA MOLITORIA INTERNATIONAL Vol. 71 N. 22/A - 2021

 

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41 - Traditional maize varieties as a genetic resource for a sustainable and partecipatory approach to agriculture
M. Alfieri - C. Balconi - P. Valoti - R. Redaelli

 

In 2017 a Participatory Plant Breeding (PPB) program was started at CREA in Bergamo, the first experience in Italy for maize. In order to select the most suitable materials for this approach, 173 F2 progenies from crosses among Italian and foreign varieties were multiplied. Based on some agronomic and technological parameters, 31 populations were chosen to be characterized, together with their parental varieties and three hybrids, in terms of proximate composition and total antioxidant capacity (TAC). A wide range of variation was observed among the populations for protein (11.3-16.3% dm), lipid (3.3-5.1% dm), starch content (57.2-70.8% dm) and for TAC (13.7-22.4 mmol TE kg-1 dm). The most interesting materials derived from crosses to VA1269 (Nero spinoso), characterized by high TAC, and the progenies of crosses to VA103 (Marano), richest in protein and lipid content. This work represents a first step of selection for the development of an effective PPB for maize in Italy.

 

CONTENTS

 

38 - Tecnica Molitoria

Tecnica Molitoria, the Italian milling journal since 1950

 

50 - Cereals

52nd International Grains Council - Betaglucan enriched flour from waxy barley - Discovered rice gene for adaptation to low soil nitrogen

 

54 - Milling

Whole flour obteined by different milling processes - Milling methods on rheological properties of fermented and non-fermented dough

 

58 - Bread

To improve the quality of rice bread - Acorn flour as a source of bioactive compounds in gluten-free bread - Evaluation of different storage conditions of par-baked bread - Improving bread aroma using lowtemperature sourdough fermentation

 

62 - Pasta

Hydrocolloids in salt-free spaghetti - Wheat bran particle size in durum wheat pasta - Effect of microwave-treated wheat flour on starch and protein properties - Gelatinization for buckwheat gluten-free pasta - The effect of ultrasonic on noodles resting - Durum wheat amylose to reduce the glycaemic index of spaghetti

 

68 - Feedstuff

Substitution of soybean meal by spirulina in diet for dairy cows - Replacement of corn with ground low-tannin sorghum in the diet of broiler - Prospects for sustainability of pig production - Effect of barley or corn silage in cattle

 

74 - Machinery

A new patent for an internal cone silo - Filtration and suction - Dosing of liquid and additives in powder or granules - Feeding systems for short pasta and finished product handling systems - Solidity, innovation, methodology, and authenticity - Solutions to face new challenges – Foodgrade dust filtration - Roller and paddle shrepper - The next generation of premixer - The ally for the challenges of today and of tomorrow - Construction of industrial brushes - Production lines of pasta - Automatic on-line grain control system - The packaging technology for the food industry - Efficiency and quality for more than 50 years - The new vibrating screen - Machinery and plant production for animal feed or any type of pellet - The smart choice - Vibration control - A solid and innovative presence - Conveying systems attentive to cleaning and hygiene

 

114 - News

Milling Hub, branded by Ocrim and Bonifiche Ferraresi - A new website, commercial and a fresh image - A new beginning - Bioplastics increasingly mainstream

 

122 - Agenda

Cibus returns to Parma in September - Ipack-Ima 2022: excellence on show - Diary of international events in Italy and worldwide events

 

126 - Supplier directory

 

136 - Advertisers index - Companies index

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