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The May issue of “Tecnica Molitoria” is now available

 

In this issue you can find a scientific study about the innovative milling processes to improve the technological and nutritional quality of parboiled brown rice pasta from cultivars with different amylose content.

Then, we publish the forecasts for the 2024/25 campaign in the European Union on oilseeds and the latest USDA forecasts about the world market for cereals.

Some interesting international researches on milling, bread, pasta and feed are also reviewed: Brazilian researchers investigated the processing, composition and technological properties of pearl millet flours; an Irish study evaluated the effect of wheat flour substituted by buckwheat flour on dough rheology and bread quality; researchers from the Department of Agriculture of the “Mediterranea” University of Reggio Calabria have produced noodles with wheat flour partially substituted by water chestnut flour; in an Argentinian research the use of whole oats as an alternative energy source to corn in cattle diets was evaluated.

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

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