Tecnica Molitoria

 

 

TM 19 05 cop

 

TECNICA MOLITORIA Vol. 70 - MAY 2019

 

CONTENT

 

54 - Production of mono-varietal pasta from durum wheat Biensur
G. Pasini - G. Visioli

Pasta is commonly produced with semolina blends of different durum wheat varieties and the presence on the market of mono-varietal pasta from local supply chains is very low.
The objective of this work was to evaluate the rheological properties of the dough and the quality of pasta obtained at two different drying temperatures from Biensur variety cultivated in the Po Valley in view of its possible use for the production of mono-varietal pasta. Comparative analyses have been made considering a high quality standard represented by the Aureo variety already present on the market as monovarietal pasta. The results showed a good stability of the dough and good cooking and sensory properties of the pasta made with Biensur semolina at two different drying temperatures, resulting comparable to high quality commercial reference. In conclusion, Biensur offers farmers and traders new market opportunities along with better environmental and economic sustainability of the durum wheat supply chain.

 

DEPARTMENTS

 

68 - CEREALS

76 - FEEDS

82 - PASTA

86 - BREAD-MAKING

90 - MACHINERY

100 - SANITATION

106 - PRODUCTION

108 - NEWS

116 - DIARY

122 - BOOKS

124 - CLASSIFIED ADS

127 - COMPANIES ADDRESS

128 - ADVERTISER INDEX

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