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TMI 2020 cop

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TECNICA MOLITORIA Vol. 70 N. 21/A - 2020

 

Stone milling versus roller milling in soft wheat: influence on products composition
M. Carcea - V. Turfani - V. Narducci - S. Melloni - V. Galli - V. Tullio

 

Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier than refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to study compositional differences due to the milling technology and to explore the possibility of a better qualification of wholegrain flours by means of nutritionally oriented quality parameters, eight mixes of soft wheat grains were stone milled and roller milled and the milling products were analyzed for their protein, ash, lipids, total dietary fibre, total polyphenols and alkylresorcinols content. A wholegrain flour milled with a laboratory disk mill was used as a comparison and a set of seven wholegrain flours purchased on the market were also analyzed and compared. The particle size distribution of stone milled and recombined roller milled flour was also studied. Considering the above mentioned parameters, we found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all recombined, but the particle size distribution was different. This might have an impact on the technological quality of flours and on the bioavailability of components.

 

40 - Letter from the Publisher

Think and act optimistically

 

42 - Tecnica Molitoria

Tecnica Molitoria, the Italian milling journal since 1950

 

68 - Cereals

Grain: world markets and trade - Gene editing used to develop vitamin A fortified rice - 50th meeting of the International Grains Council

 

76 - Milling

The quality of stored wheat - Effective technological scheme for processing triticale grain into graded flour - Preparation of beta-glucan fractions by stone milling of barley

 

80 - Feedstuff

Cereal grain source, silage and performance of beef - Edible microorganisms for animal feed - Omega-3 supplementation for enhancement of egg functional properties

 

84 - Pasta

Effect of dietary fibre sources on the quality and on the sensory properties of pasta - Influence of cooking on the iodine content in potatoes, pasta and rice - Differences in the macronutrient of normal and glutenfree products - Technological and sensorial quality of berry-enriched pasta - Corn and rice flour ratio on the edible quality of gluten-free pasta - Prediction of spaghetti quality based on sensory and physicochemical data

 

90 - Machinery

When stainless steel is the protagonist - Another Maxima Plant - Storage systems for short-cut pasta and handling systems for granular products - IGF 1200 Gemini, two systems in one, without product contamination - The designing of batch mixers in food applications - The vacuum coating system in aquafeed - Storage and handling of pasta short goods - Brushes for mills, feed mills and pasta industries - Legumes peeling machine - A new valve for material handling - From steel to foodstuffs - Three perfectly matching technologies - Solving the problem of the plansichter manilla rods - Liquid and powder handling - The manufacturer of ventilation systems from South Tyrol - Brambati continues its green path

 

124 - News

Landucci: a company in the world - The history of the rollermill - 12th Conference of Aistec on cereals and science: environment, globalization and communication - General Dies, a 60 year history - Diary of international events in Italy and worldwide events

 

134 - Supplier directory

 

144 - Advertisers index - Index of companies mentioned in this issue

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