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The March issue of “Tecnica Molitoria” is now available

 

In this issue you can find a scientific study on the exploitation of sprouted barley grains and flour through sourdough fermentation.

Then, we publish the report of the Italmopa conference which took place during the 45th edition of Sigep in Rimini and the latest USDA forecasts about the world market for cereals and oilseeds.

Some interesting international researches on bread, pasta and feed are also reviewed: American researchers have studied the effects of microbial transglutaminase on the structure and properties of gluten-free sourdough bread; a Chinese study analyzed the nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential; Brazilian research examined the use of a plant source of choline to replace choline chloride in chicken diets.

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

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