Tecnica Molitoria is a monthly magazine in Italian language that first appeared in 1950, and now runs about 1,500 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 22 11

 

TECNICA MOLITORIA Vol. 73 - NOVEMBER 2022

 

PAPERS

 

45 - Use of non-Saccharomyces yeasts for the production of doughs for bakery products
A. Reale - T. Di Renzo - F. Boscaino - A. Sorrentino - T. Zotta

 

Yeasts play an important role in the production of fermented foods and beverages. Usually, the Saccharomyces cerevisiae species is the most involved in the production of wine, beer and bakery products, but recent studies have emphasized the potential of non-Saccharomyces yeasts in improving nutritional, sensory and health properties of fermented foods. Non-Saccharomyces yeasts of the genera Hanseniaspora, Metschnikowia, Pichia, Torulaspora and Zygotorulaspora were evaluated for leavening and decarboxylic activity and flavour production in model doughs. Strains of H. uvarum, lacking decarboxylase activity, with high leavening power and able to impart a different flavour to doughs than S. cerevisiae strains, were selected as potential starter cultures. These strains could be excellent substitutes for S. cerevisiae in the baking industry, as they can provide greater diversity than S. cerevisiae based products and may be useful in reducing and avoiding yeast intolerance.

 

CONTENTS

 

60 - Exhibitions

70 - Conferences

76 - Cereals

82 - Milling

86 - Bread making

90 - Pasta

96 - Feedstuff

100 - Companies

104 - Machinery

110 - New products

114 - Marketing

116 - News

124 - Agenda

128 - Companies address

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