Tecnica Molitoria



TM 20 02 cop






39 - Technological and nutritional characterization of gluten-free pasta in the Italian market
F. Morreale - F. Boukid - E. Carini - E. Federici - E. Vittadini - N. Pellegrini

A roundup of gluten-free pasta sold in the Italian market in 2015 was characterised via cooking behaviour, texture, colour and nutritional value. A preliminary evaluation of cooking quality of the 33 available products underlined an extremely heterogeneous technological quality. Eleven categories were created based on the main ingredients declared on the labels. Interestingly, the most numerous category (rice and corn) was pulverised on the factorial space indicating highly heterogeneous properties. This result was confirmed with multivariate statistics and is likely due to the diversity in ingredients proportions or/ and processing. Nutritional evaluation of GF pasta pointed out a good nutritional quality. The combination of technological and nutritional analyses demonstrated a huge difference among the analysed pasta samples, which can increase the difficulty of consumers to make their choice, and leaves room for further improvement of GF pasta formulation and productive processing.




60 - Conferences

64 - Cereals

76 - Pasta

82 - Bread making

84 - Feeds

94 - Machinery

102 - Products

104 - Laws

106 - News

112 - Agenda

119 - Companies address

120 - Advertiser index

Commission Regulation (EU) 2020/192 of 12 February 2020 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for prochloraz in or on certain products....

B&R has added a real-time Ethernet switch to its portfolio. The new machine switch can be used to set up networks using the vendor-agnostic communication solution OPC UA over TSN. Its design and form factor fit perfectly into the B&R portfolio for space-saving mounting in the control cabinet...

At SPS 2019 in Nuremberg, NORD DRIVESYSTEMS presented a new synchronous motor with a significant higher energy efficiency (IE5+). This new motor can be supplied without a fan and with very smooth surfaces. It can be combined with the nsd tupH surface treatment. It is therefore optimally suited for u...

In many countries, the production of bakery goods is one of the largest and fastest-growing segments in the food industry. Minebea Intec offers a unique range of products and services for the various tasks in this area. The international food and beverage industry has been experiencing something of...


Database Articoli

Pasticceria Extra




Alimenti Funzionali

Copyright © 1998-2020 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer