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 21 02 cop 

TECNICA MOLITORIA Vol. 72 - FEBRUARY 2021

 

CONTENTS

 

 

27 - Innovation from the past: the sprouting of wheat
G. Cardone - M.A. Pagani - A. Marti

Sprouting (or germination) is a process traditionally applied to cereals and pulses, in order to enhance their sensory and nutritional properties (e.g. increase in phenolic compounds, bioavailability of minerals and vitamins, decrease in anti-nutritional factors), following the development of enzymes, including amylases, proteases and xylanases. From a technological standpoint, sprouting has always been considered a negative event as it compromises the breadmaking performance of wheat, resulting in a sticky and unstable dough, and to a poorly developed bread with a non-homogeneous crumb. However, if sprouting takes place under controlled conditions (in terms of time, temperature and relative humidity), it is possible to obtain products with specific (and desirable) sensory, nutritional and technological characteristics.

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37 - SARAB project: characterization of ancient Saragolla populations from Abruzzo region
A. Rascio - P. Codianni - S. Paone - F. Fiorillo - D. Marone

 

Results of a preliminary morphological characterization of 11 accessions of the ancient hard wheat, “Saragolla”, coming from 11 Abruzzo farms, are described in this paper. Most accessions are multi-genera, multi-species and multi-varietal populations. The most represented genera are barley (Hordeum L.) and wheat (Triticum L.). Among the sub-species of wheat there are mainly durum wheat (Triticum turgidum L. ssp. durum) and soft wheat (Triticum aestivum L.). At least 7 of the twelve botanical varieties of hard wheat have been identified within the Abruzzo populations. A Triticum variety predominates with an average height of about 125 cm, rather compact, white or slightly pigmented spike, hairy glumes, white or brown-white awns, yellow-amber and elongated grains. The populations were very rich in biodiversity and need to be integrally preserved. However, the state of seed samples was, on average, rather poor, hence it requires a proper in situ cultivation and conservation by the “guardian farmers” willing to transfer the Abruzzo genetic resources and cultural heritage.

 

DEPARTMENTS

 

48 - Cereals

58 - Milling

60 - Bread making

64 - Pasta

68 - Feedstuff

76 - Machinery

90 - Analysis

92 - Laws

94 - News

104 - Agenda

108 - Book news

112 - Companies adddress

NTE Process is the Single Solution Provider of process solutions for industry, ranging from dense phase pneumatic conveying to mixing but also liquid injection, drying, atomization and in-line formulation to packaging. To achieve these ambitious objectives, NTE Process has introduced Parallel Proce...

  A future-proof plug-and-play solution for lower power ranges    NORD DRIVESYSTEMS is further expanding its extensive modular product range of decentralised drive electronics. NORDAC ON was specially developed to meet the special requirements of horizontal conveyor technology...

  TSK has been operating in the field of industrial automation since 1992 as a distributor of electronic components and over time has gained a deep knowledge of the needs of the production sector and of the complex set of customs and peculiarities that characterize the sector.   TSK can...

  Commission Regulation (EU) 2021/2202 of 9 December 2021 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for acequinocyl, Bacillus subtilis strain IAB/BS03, emamectin, flutolanil and imaza...

FoodExecutive

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