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The January issue of “Tecnica Molitoria” is now available

 

In the first issue of the year we present a scientific study about the quality and sustainability of wheat production.

Then, we publish the third part of the Powtech show report and the preview of the 2023/24 US wheat harvest presented in Milan last November.

Some interesting international researches on milling, bread, pasta and feed are also reviewed: American researchers have studied the water flows of the mills; the Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies of the University of Florence evaluated the effect of incorporating chickpea flour to bread dough; Chinese research analyzed the influence of starch on the quality indicators of gluten-free pasta; in Belgium a study was conducted on the effects of aflatoxin and fumonisin contamination in broiler feed.

The sections about machines, news, legislative updates and upcoming events complete this issue.

Browse the preview here

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