In this issue we present a scientific study about the the origins of the Triticum genus and of its specie.
Then, we publish the report of the the latest USDA forecasts on the world market for cereals and oilseeds, and Italmopa’s estimates on the 2023 durum and soft wheat harvest.
Some interesting international researches on milling, bread, pasta and feed are also reviewed: a Belgian study highlighted that ball milling altered the extractability and colloidal state of oat proteins; in a Spanish research it was shown that acoustic cavitation improved rice flour bread-making performance; Brazilian researchers produced gluten-free pasta with millet extruded flour; a research by the University of Catania showed that hazelnut skin delayed the oxidation of lipids in lamb meat.
The sections about machines, news, legislative updates and upcoming events complete this issue.
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