Tecnica Molitoria

 

 

 TM 19 08 cop

 

TECNICA MOLITORIA Vol. 70 - AUGUST 2019

 

CONTENT

 

24 - Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process
R. Ciccoritti - F. Nocente - D. Sgrulletta - L. Gazza

A nationwide survey on salt content in both artisanal and industrial bread was carried out in Italy in 2011. The sodium chloride content was determined, according to the Volhardt’s method (AACC standard 40-33), in 154 bread samples, composed of 135 artisanal samples and 19 industrial samples bought in 56 locations within the 20 Italian regions. Evaluating all bread samples declared with salt, a salt content between 0.7 and 2.3%, wet basis, was found with an average value of 1.5% (SD 0.3). The majority of samples (58%) had a salt content of less than 1.5%. A value higher than 2.0% was recorded for 3% of the samples only. Artisanal bread had an average salt content of 1.5% (SD 1.1) whereas the industrial one of 1.6% (SD 0.3). The average content and the distribution within the different salt content classes (low, medium, high, very high) was also reported based on bread weight, recipe and leavening method.

 

DEPARTMENTS

 

42 - REPORTS

50 - CEREALS

60 - FEED PRODUCTION

76 - PASTA

80 - BREAD-MAKING

86 - MACHINERY

94 - NEW PRODUCTS

96 - LAWS

98 - NEWS

108 - DIARY

119 - COMPANIES ADDRESS

120 - ADVERTISER INDEX

For more than 30 years Fi Europe & Ni (Natural ingredients) has been the world’s leading food and beverage ingredients sourcing platform. Its unique influence is underlined by the fact that more than 25 per cent of all annual food and beverage manufacturer ingredient procurement budgets are infl...

Commission Regulation (EU) 2019/1176 of 10 July 2019 amending Annexes II, III and V to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for 2,5-dichlorobenzoic acid methylester, mandipropamid and profoxydim in or on certain products....

After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...

B&R expands its library of HMI widgets   The new Skyline widget from B&R's mapp View HMI software package displays a clear overview of extensive manufacturing systems. The widget can also be linked to an alarm system. With important information about their machines available at a glance, p...

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