Tecnica Molitoria is a monthly magazine in Italian language that first appeared in 1950, and now runs about 2.500 pages per year. Technical and scientific articles by Italian and foreign experts, translations, descriptions of machinery, economical and legislative news and current activities are reported.

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TM 20 11 cop

 

TECNICA MOLITORIA Vol. 71 - NOVEMBER 2020

 

CONTENTS

 

49 - Stone milling versus roller milling: influence on the technological and nutritional quality of flours and of milling fractions
M. Carcea - V. Turfani - V . Narducci - S. Melloni - V. Galli - V. Tullio

 

The growing interest in whole foods has led to a rediscovery of the traditional stone milling of cereals. In this work, several quality parameters have been studied as possible markers of whole grain product and able to characterize stone ground flours compared to reconstituted wholemeal flours obtained by means of roller milling. Therefore, ash, proteins, total fibre, lipids, free, bound and total polyphenols and alkylresorcinols were determined on 8 commercial samples of stone ground flours. The same parameters were also analysed on the flour and milling fractions obtained by means of a Bühler MLU 202 roller mill starting from the same 8 grain mixes. Wholemeal flours were also produced by means of a laboratory mill as references. The particle size distribution of the stone milled flours and of the reconstituted roller milled flours was also studied. Significant differences between the 2 types of wholemeal flours were mainly found in the particle size distribution.

 

DEPARTMENTS

 

62 - Nutrition and safety

72 - Cereals

82 - Bread making

86 - Pasta

92 - Feedstuff

100 - Machinery

110 - Analysis

112 - New products

114 - Laws

120 - News

128 - Agenda

132 - Book news

136 - Companies address

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