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
