It was released the December issue of “Tecnica Molitoria” with two scientific articles of practical interest: a study developed an HPLC method for the determination of furosine in samples of pasta made from durum wheat semolina, then using the furosine as a marker of quality and process to control the thermal damage suffered by the dough during processing , as well as to identify any commercial fraud. The second study has tested a new commercial tool developed for the characterisation of wheat flours, named GlutoPeak, which appears to be able to provide useful information in a short time on the quality of the gluten.
Among the many columns, we cite the following news: characteristics of U.S. and French wheat in 2013; feed industry trend in 2013; descriptions of machinery, equipment, accessories and components for the industry of processing of cereals, etc.
