TECNICA MOLITORIA Vol. 76 - JANUARY 2025

 

CONTENTS

 

19 - Editorial
1950-2025
75 anni di editoria

 

28 - Ruolo della fermentazione microbica nella riduzione di FODMAPs in impasti per panificazione: potenziale strategia per la gestione della sindrome dell’intestino irritabile
A. Reale - F. Galgano - S. Nazzaro - P. Marena - T. Di Renzo

Irritable bowel symptoms (IBS) are associated with the consumption of FODMAPs, fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, which are found in many foods, including cereals and baked goods, dairy products, fruits, legumes and vegetables.
Recent studies have identified microbial fermentation as a potential strategy to reduce the content of FODMAPs in leavened baked products. The microorganisms involved are mainly yeasts and lactic acid bacteria which, in addition to contributing to the leavening of bread and defining its quality and sensory characteristics, can potentially reduce the FODMAPs content, making bread more digestible for people with food sensitivities. The objective of the present study was to characterize and select strains of lactic acid bacteria based on their behavior toward FODMAPs during fermentation of breadmaking doughs.

 

36 - Cereali

40 - Milling

44 - Bread making

50 - Pasta

54 - Feedstuff

66 - Machinery

74 - New products

76 - News

86 - Agenda

92 - Books

96 - Companies