Tecnica Molitoria



TM 21 12 INSTA






37 - Wheat bread fortification by grape pomace: technological, nutritional, and sensory properties
F. Bianchi - G. Rainero - E. Lomuscio - S. De Leo - C. Rizzi - B. Simonato

The fortified bread was prepared by replacing 0, 5, and 10 g/100 g of white flour with grape pomace powder (GPP), a by-product of the winemaking process. Rheological properties of control and fortified doughs, pH, volume and specific volume, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP and ABTS assays, increased with GPP addition. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavour, the astringency, and the wine taste of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.


48 - Susceptibility of pasta with lentil flour to Rice Weevil Sitophilus oryzae (L.) and Lesser Grain Borer Rhyzopertha dominica (F.) infestations
A. Cagnola - L. Süss

The results of a test on commercial pasta produced with durum wheat semolina and pasta with lentil flour are reported. S. oryzae and R. dominica are unable to attack the latter because proteins contained in lentils have repellent insecticidal activity.




54 - Cereals

58 - Bread making

62 - Pasta

70 - Feedstuff

86 - Companies

90 - Machinery

104 - New products

110 - Laws

112 - News

124 - Agenda

128 - Companies address


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Database Articoli

db articoli 2017

Database Articoli

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