Tecnica Molitoria International


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31 - Clipping effect on the nitrogen and protein fractions of ancient wheats grown in Mediterranean
M. Mefleh - R. Motzo - F. Boukid - F. Giunta

This study is the first to assess the effects of clipping, cultivar, season, and their interactions on the protein composition of six old and ancient wheat cultivars (n=6). For this, nitrogen content, the proportion of wheat protein fractions, and the molecular weight distribution of the extractable and unextractable glutenin polymers were investigated as a function of cultivar and clipping in two consecutive seasons. The relationships between genotypic variation in grain nitrogen and protein fraction content under clipping and non-clipping conditions were also assessed. Clipping delayed and shortened the grain filling period of all of the cultivars. The protein composition of some cultivars behaved differently to clipping due to differences in the environmental conditions of S1 (exceptional dry season) and S2 (rainy season). In S1, clipping decreased the ratio of gliadins over glutenins (GLI/GLU) (<1) of Cappelli and Giovanni Paolo, while in S2, clipping improved the GLI/GLU of Giovanni Paolo, Monlis, and Norberto. The unextractable polymeric proteins were not affected by clipping. Khorasan was shown to be indifferent to clipping in S1 and S2. These results suggest that it is possible to have ancient/old wheats suitable for a dual-purpose system, in different climatic conditions, while maintaining good grain quality traits. The increased market demand for ancient and old wheats presents an economic opportunity for farmers who adopt the dual-purpose technique to cultivate these resilient crops again and increase their profit margins and revenues.



28 - Tecnica Molitoria
Tecnica Molitoria, the Italian milling journal since 1950


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54 - Milling
Future trends in organic flour milling - The functionality of macromolecules of oat milling fractions - Study on the water flows of the mills - Support tool for the first stage of the tempering process of wheat - Phage biocontrol reduces contamination of wheat with Escherichia coli


60 - Pasta
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68 - Bread
Tailor-made fermentation of sourdough reduces the acrylamide content - The volume of bread in various climatic conditions - The pluses of sprouted wheat - Influence of milling technique - Improvement of the antioxidant value of sourdough bread - Effects of microbial transglutaminase on gluten-free bread - Flours from microwavetreated buckwheat grains improve the gluten-free bread


76 - Feedstuff
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82 - Company profile
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86 - Machinery and equipment
A comparative analysis of traditional refrigeration systems and spiral freezers - Cimas in Italy and around the world - A reliable partner worldwide - The state of the art in the fight against aflatoxins - Micro powder dosing systems - Redefined standards with 3-year warranty program - Development aimed for perfection - Made in Italy excellence in the milling industry - New technologies for storage - Single Shaft Ribbon Blender - Innovative solutions for pasta production facilities - C as… circularity - Food processing equipment


108 - News
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119 - Supplier directory


128 - Advertisers index - Companies index


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