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