TECNICA MOLITORIA Vol. 70 - OCTOBER 2019

 

CONTENTS

 

60 - Microwave treatment of durum wheat kernels: what is the effects on wheat flour and pasta?
L. Padalino - A. Conte - M.A. Del Nobile

The effects of microwave treatment of durum wheat kernels, according to the gluten friendly method, have been recently studied on the rheological properties of dough flour and on the technological and sensory quality of pasta. To that end, two different cultivars (cv Aureo and Sfinge) have been used. From the results shown it is possible to highlight that the microwave treatment compromised the production of a strong protein network, useful during pasta processing. The worsening of the rheological properties of the dough affects the technological properties of pasta with consequent effects also on the sensory quality that, in both cases under study, is perceived to be completely unacceptable.

 

DEPARTMENTS

 

68 - REPORTS

80 - CEREALS

86 - MILLING

88 - PASTA

90 - BREAD-MAKING

94 - FEED PRODUCTION

108 - MACHINES AND EQUIPMENT

112 - LAWS

114 - NEWS

126 - DIARY

135 - COMPANIES ADDRESS

136 - ADVERTISER INDEX