Search results for " durum wheat"

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process:

2018

Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while n…

Conservation tillage in a semiarid Mediterranean environment: results of 20 years of research

2014

Conservation tillage techniques are becoming increasingly popular worldwide as they have the potential to generate environmental, agronomic, and economic benefits. In Mediterranean areas, studies performed on the effects of conservation tillage [in comparison with the conventional tillage technique (CT)] on grain yield of cereal crops have reported contradictory results as well as considerable year-to-year variation, demonstrating how the impact of different soil tillage techniques on crop productivity is strongly site-specific. The present paper summarises the main results from a set of experiments carried out in Sicily during the last 20 years in which we compared no tillage (NT) to CT in…

Effetti della competizione interspecifica sull’efficienza di utilizzazione dell’azoto in differenti genotipi di frumento duro al variare della dispon…

2009

Economic evaluation of introduction of poplar as biomass crop in Italy

2014

Abstract Lignocellulosic biomass production deriving from agro forest species, as well as poplar ( Populus spp.), has denoted an increase in last years in UE also thanks to a series of policies aimed at reducing emissions of greenhouse gases and promoting renewable sources. In Italy poplar represents the main agro forest species and it is cultivated according to two different methods: very Short Rotation Coppice (vSRC) and Short Rotation Coppice (SRC). The aim of this paper has been to evaluate the economic feasibility of poplar as energy crop in the southern Italy and specifically to consider its competitiveness with respect to conventional crops. In particular, an economic analysis in a r…

Integrated Strategies to Improve the Quality of Wheat End-Products: Optimization of Processes and Development of Functional Food

Strategie integrate per il miglioramento qualitativo di prodotti da forno a base di grano: ottimizzazione dei processi produttivi e sviluppo di alimenti funzionali. Sono state sviluppate tecnologie applicate ai prodotti da forno per il miglioramento dei processi produttivi e lo studio di alimenti funzionali. In particolare è stato condotto uno studio su trattamenti sanitizzanti al fine di ridurre le contaminazioni microbiche (soprattutto lieviti) sul prodotto finito. E’ stata proposta una soluzione a base di perossido e argento colloidale in confronto con soluzioni fenoliche OPP. Il monitoraggio, biennale, è stato svolto nelle celle di lievitazione e raffreddamento del prodotto finito (pane…

Rheological and nutritional profile of spaghetti and bread fortified with hemp flours

2022

In recent years, the demands of food consumers have changed considerably. Food today is not only intended to satisfy hunger and provide the necessary nutrients, but also to prevent food-related diseases and improve the physical and mental well-being of consumers. Functional foods are formulated to contain healthy components, which when consumed daily as part of the diet, can have beneficial health effects. Cereal-based products, especially pasta and bread, are well suited for adding nutrients. Both bread and pasta, traditionally produced using durum wheat flour, can be prepared also using "non-wheat flours" in variable percentages or by incorporating food by-products, capable of increasing …

Rese e qualità di varietà di grano duro in biologico.

2009

A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread

2016

The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…

Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre

2016

Crop rotation, nitrogen fertilization and genotype effects on durum wheat productive characteristics

2004

A field trial was performed in 2000/01 and 2001/02 in the experimental farm “Sparacia” (Cammarata – AG – Sicily) in order to evaluate the qualitative and quantitative response of four varieties of durum wheat when grown after a legume crop (field pea) or in rotation with itself and when submitted to different N-fertilization levels: no fertilization (N0, control), 60 kg ha-1 (N 60, rate advised by the EC n. 2078/92 for the Sicilian territory) and 120 kg ha-1 (N 120, fertilization rate commonly used under the “traditional” cropping technique). In the first trial year, the fertilized trial expressed a better yield performance than the control, but in 2001/02, characterized by severe and prolo…