TECNICA MOLITORIA Vol. 74 - JUNE 2023
PAPERS
43 - Suitability of improved and ancient Italian wheat for bread making: a holistic approach
M. Mefleh F. Boukid - C. Fadda
Traditionally, bread was made using old durum wheats in the Mediterranean region while currently common modern wheat is that primary used for bread making.
However, the cultivation of common wheat is not sustainable for the Mediterranean. Today, there is a renewed interest in ancient and old durum wheat owing to their health benefits and suitability for harsh environments. In this study, a set of Italian old and ancient wheat grown in the Mediterranean region under low fertilization rate was investigated in terms of flour, dough and bread properties.
Results showed this set of wheat provides high versatility of features, as protein quality and quantity as well as technological characteristics of flours and doughs, which enable bakers a flexible material to make different bread types.
CONTENTS
60 - Cereals
68 - Milling
70 - Bread making
74 - Pasta
78 - Feedstuff
84 - Companies
88 - Machinery
94 - New products
98 - Analysis
100 - Marketing
104 - Laws
106 - News
114 - Sustainability
120 - Agenda
128 - Companies addres