TM international 2025-02

TECNICA

n. 30

Autumn issue 2025

MOLITORIA graphic: ellittica.it

INTERNATIONAL

INNOVATION AT ITS BEST

www.favastorci.com

ADV25 - Cous Cous_Cop_TM-Int.indd 1 10064 PINEROLO - ITALY - Tel. +39 0121393127 - e-mail: info@chiriottieditori.it Supplemento al n° 10 del 2025 di Tecnica Molitoria - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 2 anno 2025 - IP

ISSN0040-1862

WITH SUPPLIER DIRECTORY 26/09/2025 14:14:10

Donatella Bianca Maria Ficco1* - Michele Canale2 Virgilio Giannone3 - Maria Concetta Strano4 - Maria Allegra4 - BREAD MAKING Rosalia Sanfilippo2 - Giorgio Spina4 - Alfio Spina2* 1

2

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Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali S.S. 673 km 25.200 - 71122 Foggia - Italy

Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali Corso Savoia 190 - 95024 Acireale (CT) - Italy

Bread making

DSAAF-Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo - Viale delle Scienze - Ed. 4 - 90128 Palermo - Italy 4

Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura Corso Savoia 190 - 95024 Acireale (CT) - Italy *email: donatellabm.ficco@crea.gov.it; alfio.spina@crea.gov.it

Healthy semolina bread with barley or durum wheat bran addition

Keywords: durum wheat bread, barley flour, thin bran, physicochemical features, β-glucans, mixograph, farinograph, quality bread parameters

Abstract This paper analyses the potential of barley flour and thin bran added at different percentages (0, 2, 5, 7, 10%) to re-milled semolina. Technologically, higher water absorption and dough stability are observed in the farinograph, while the dough development time is increased only with barley. The mixograph shows a longer dough development time and a decrease in peak height. The specific volume and hardness of the dough decreased in almost all cases, while the other quality parameters did not show any significant changes. Furthermore, the crumb was darker than in the control bread, while the crust was lighter. After baking, the levels of β-glucans increased differently in all the sample, being present even at low integration rates. Thus, the potential of barley flour and thin bran as ingredients to increase the daily intake of β-glucans is observed, but further research is needed to improve the quality characteristics of the breads.

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INTRODUCTION Semolina is a cereal-based product typical of the Mediterranean region, obtained by milling the endosperm of durum wheat. It is low in dietary fiber, vitamins, minerals, and antioxidants, which are instead abundant in wheat bran (Sissons & Role, 2008). Recently, there has been growing interest in so-called functional foods, including in the field of cereal production, particularly through the enrichment of wheat-based products, such as bread, with prebiotic health-promoting compounds (Ferdousi et al., 2013). β-glucans are non-starch polysaccharides and represent one of the soluble fractions of dietary fiber. They are major components of the starchy endosperm and aleurone cell walls in cereals, playing an important role in the regulation of blood glucose and cholesterol levels (Zhu et al., 2015). β-glucans are abundant in barley and oats (5-11% and 3-7%, respectively), whereas wheat contains lower levels (0.4-1.4%) (Tessari and Lante, 2017). Previous studies have shown that the addition of β-glucans to bread results in a reduction in loaf volume due to increased water absorption of the dough, which rises proportionally with higher substitution levels (Finocchiaro et al., 2012). Moreover, increasing β-glucan concentrations has been associated with higher dough viscosity, as well as a decrease in shear rate and viscoelastic properties (Lazaridou and Biliaderis, 2007).

In addition, the β-glucan content and its physicochemical properties – such as solubility, viscosity, and molecular weight – are influenced by different processing methods (Tosh et al., 2010). Generally, the addition of wheat bran to bread formulations, depending on the type and level of incorporation, tends to increase the dough’s water absorption, resulting in loaves with higher weight and lower specific volume, darker crumb color, and reduced softness (Campbell et al., 2008; Alzuwaid et al., 2021). Furthermore, some bakers have observed a mechanical effect of bran, which physically disrupts the gluten network both during mixing and in the subsequent stages of baking. To minimize this mechanical interference, bran is often finely ground (Campbell et al., 2008).

Barley and milling by-products of durum wheat, such as bran, are primarily used in animal feed, while only a small percentage is destined for human consumption (Sibakov et al., 2013; Tricase et al., 2018).

The aim of the present study was to analyze the rheological and baking quality of doughs obtained by enriching re-milled durum wheat semolina with increasing concentrations (0, 2, 5, 7, and 10%) of barley flour or wheat bran, in order to improve the nutritional quality of bread.

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Fig. 1 - Thin bran (left) and barley flour (right).

values are consistent with those reported by Mehfooz et al. (2018) for wheat/barley flour blends.

As for colorimetric parameters (Table 1, Fig. 1), significant differences in the browning index were observed for 100% bran and the 10% bran-enriched blend, compared to pure semolina. The redness index was higher in both barley and bran formulations, except for the 2% bran blend, which showed values close to the control semolina sample. Significant differences in the yellowness index were also observed, with higher values for all enriched samples compared to semolina, confirming results by Basman and Köksel (2001).

Dough Technological Properties Technological dough properties were assessed using mixograph and farinograph tests (Tab. 2). The mixing time (i.e., the time required to achieve optimal dough development) increased in barley formulations with higher substitution levels, consistent with results by Tömösközi et al. (2002). For bran blends, longer mixing times were observed at 2% and 10% inclusion levels, while 5% and 7% blends showed lower values than semolina. These differences suggest that flour blend composition affects dough mixing behavior and structure development.

The maximum height of the mixograph curve (an indicator of dough strength) was generally lower for both barley and bran blends compared to semolina, except for the 2% barley and 10% bran samples, which showed similar behavior to semolina. These elevated values may be linked to the protein content and its role in water absorption: higher protein levels can produce stiffer doughs, resulting in increased peak heights on the mixograph - a parameter often used to evaluate flour performance quality.

Regarding farinograph parameters, water absorption (i.e., the percentage of water needed to reach optimal dough consistency of 500 Brabender Units) increased progressively with higher barley and bran incorporation. In particular, barley led to a greater in32

CEREALS Global market for grains and oilseeds: trends and outlook The monthly report by the United States Department of Agriculture (USDA) provides updates on global trends and forecasts for wheat, rice, corn, and oilseeds for the 2024/25 and 2025/26 marketing years.

Wheat For 2025/26, global production is forecast higher this month to a new record, with increases to Australia, the EU, Russia, Canada, and Ukraine. Global consumption is raised mainly on increased feed and residual use in the EU, Australia, Canada, Russia, and

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CEREALS Ukraine as well as smaller adjustments to food, seed, and industrial use across several countries. Stocks are boosted by larger production in several major exporting countries. Global trade is up on higher imports for Indonesia, Nigeria, the Philippines, and Brazil, mitigated by a reduction for the EU. Exports are raised for Australia and the United States, partially offset by cuts to Russia and Ukraine. The U.S. season-average farm price is forecast 20 cents lower at $5.10 per bushel on NASS prices reported to date and price expectations for the remainder of the marketing year.

Rice Global production for 2025/26 is down from last month primarily due to a reduction for Vietnam. Global trade is nearly unchanged this month with an increase to Burma’s exports offsetting reductions in Pakistan and the United States. Global consumption is up primarily in India and Madagascar. Global stocks are forecast higher with increases for Pakistan, South Korea, and the United States.

For 2024/25, global production is up this month due to increases for Brazil and Colombia. Global trade is forecast lower with decreased exports from India and Pakistan.

Global consumption is forecast lower, primarily in Burma and the United States. Global ending stocks are forecast higher with increases for India and Pakistan.

Corn For 2025/26, global production is forecast down this month as cuts to the European Union, Serbia, and Russia more than offset higher production in Canada, India, and the United States. Global trade is up as the United States and Zambia are forecast to export more, outweighing lower exports from Serbia, the European Union, and Russia. Global imports are also forecast up on higher imports for the European Union.

The U.S. season-average farm price is unchanged at $3.90 per bushel.

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MILLING By-products of wheat milling Wheat bran forms the outermost part of the kernel, which is typically discarded as a by-product. Depending on the milling process, bran can be separated into four fractions: coarse bran (CB), coarse weatings (CW), fine weatings (FW), and low-grade flour (LGF).

Researchers from the Department of Biological, Geological and Environmental Sciences at the University of Bologna (Italy), conducted a study, published in the International Journal of Molecular Sciences, in order to analyze the macronutrient and bioactive compound profiles of these four by-products across five cultivars and two wheat mixtures. Dietary fibers, free and bound phenolics, phytic acid, fatty acids, and aleurone layer markers were examined in all samples.

The results indicate that insoluble fibers, phenolic compounds, and phytic acid decreased from CB to LGF, whereas soluble fiber content exhibited a greater variability among fractions. In all samples, coarse bran was the richest fraction in the protein 7S globulin. The same fraction from the two commercial mixtures and Manitoba cultivar exhibited significantly higher levels of bound ferulic acid compared to the other cultivars (+34%). Manitoba CB also had the highest oleic acid content (18.04% of total lipid content) among all samples, followed by the Rumeno cultivar (17.75%), which also had the highest linolenic acid content (6.35%).

Given their health-promoting and technological potential, these by-products could be selectively used to enrich food products and dietary supplements with functional nutrients.

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Wholegrain flours from an ultracentrifugal mill In a study reported in the Korean Journal of Food and Cookery Science, Korean researchers analyzed the quality characteristics of cookies made with whole wheat flours (WWFs) of varying particle sizes and to assess their suitability for cookie making. The Korean wheat variety ‘Hojoong’ was milled using an ultra-centrifugal mill under different conditions to produce four flour samples (SL, SH, LL, and LH) based on varying sieve opening sizes and rotor rotational speeds. The WWFs were analyzed for particle size, damaged starch content, and pasting properties in a 50% sugar solution. Additionally, the quality characteristics of cookies made from these WWFs were evaluated.

Larger sieve opening sizes and lower rotational speeds produced WWFs with larger particle sizes. The SL and SH groups exhibited higher damaged starch content compared to the LL and LH groups. The LL group showed significantly lower peak and final viscosities. Correlation analysis revealed that the WWF particle size significantly influenced cookie diameter, height, and firmness, establishing it as a reliable predictor of cookie quality.

Controlling the particle size of WWFs enables the regulation of water absorption and damaged starch content, supporting the production of high-quality whole wheat cookies.

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Valorization of artichoke bracts The incorporation of artichoke bracts, a by-product of artichoke processing, into pasta formulations represents an innovative approach to enhance the nutritional and functional properties of this staple food, while promoting environmental sustainability. The aim of a study by the Institute of Food Production Sciences (ISPA) in Bari (Italy), published in Antioxidants, was to evaluate the impact of artichoke powder (AP) enrichment (10% w/w replacement of semolina) on the technological, nutritional, antioxidant, and sensory properties of pasta. The enriched pasta (P-AP) was compared to control pasta (P-CTR) through comprehensive physicochemical analyses, including cooking performance, polyphenol characterization, and in vitro digestion. Polyphenol analysis revealed that chlorogenic acid, dicaffeoylquinic acids, and flavonoids accounted for 87% of total identified phenolic compounds in P-AP. Despite a 42% reduction in free polyphenols due to cooking, in vitro digestion revealed a 47% increase in total identified polyphenols, attributed to the release of bound polyphenols. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed a significantly higher antioxidant capacity in P-AP compared to P-CTR. Additionally, P-AP exhibited a lower predicted glycemic index (pGI=56.67) than the control (pGI=58.41), a beneficial feature for blood glucose regulation.

Sensory analysis highlighted distinct differences between samples, with P-AP showing stronger vegetal, artichoke, and legumelike notes, as well as higher intensity in bitterness and astringency.

While panelists rated P-CTR higher in overall liking, enriched pasta maintained acceptable sensory characteristics.

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Gluten-free with carboxymethyl cellulose gum The aim of an Iranian study reported in Journal of AOAC International was to develop a high-quality, nutritious gluten-free (GF) pasta using rice flour, corn starch, pregelatinized starch, and carboxymethyl cellulose gum (CMC) as a substitute for semolina.

To assess the impact of CMC on pasta dough quality, samples with 0.5, 1, and 1.5% CMC were prepared, along with a control (0% CMC) and a semolina sample. The resulting pasta was analyzed for chemical properties, cooking quality, texture, color, and sensory evaluation, comparing it to the control, a market GF pasta, and semolina pasta.

Rheological analysis showed that the storage modulus (G’) was higher than the loss modulus (G’’) in all formulations. Semolina pasta had a protein content of 13%, which was higher than that of the prepared GF pasta (4%) and market samples (8%). The addition of CMC reduced cooking loss from 11.07% (0% CMC) to 7.31% (1.5% CMC). Colorimetric assessments showed no significant differences among the GF samples. The sample with 1% CMC had the best texture and cooking quality.

The addition of 1% CMC improves dough rheology, product quality, and consumer acceptance as an effective gluten substitute. This research highlights the potential of CMC gum to improve GF pasta quality, meeting consumer expectations for taste and texture while also inspiring innovations in various GF products across various food categories.

Highlights GF pasta was made using rice flour and corn starch.

Adding 1% CMC improved the sensory evaluation, texture, and cooking quality of the GF pasta, with no significant effect on its color. In the frequency tests, G’ was consistently greater than G’’, indicating that the doughs were more elastic than viscous.

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Gluten-free breadsticks with Ganoderma-fermented corncobs A team of researchers from the Department of Food, Environmental and Nutritional Sciences, University of Milan (Italy), analyzed the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten-free breadsticks.

Medicinal mushrooms are known to increase the nutrient profile of substrates through solid-state fermentation (SSF); nevertheless, using the entire SSF – as adopted in this study – is unprecedented in gluten-free baked goods. Corncobs from the B73 maize inbred line and the “Rostrato Rosso di Rovetta” (RR) landrace were used.

From the results, disclosed on Journal of the Science of Food and Agriculture, it emerged that, during leavening, dough height increased by 1.5 times with RR and RR + G. Compared to the standard

(STD) control sample, breadsticks containing 100 g kg-1Ganodermafermented corncobs exhibited a smaller diameter and increased breadstick breaking force (13.9 N for B73 + G and RR + G versus 7.6 N for STD). Corncob addition increased total fiber (88-100 versus 13 g kg-1 dry weight (DW) of STD) and reduced rapidly digested starch (11% lower than STD) of breadsticks; fermented corncobs also increased soluble dietary fiber (5 versus 1 g kg-1 DW).

The addition of unfermented or fermented corncobs to breadsticks enhanced total phenol content (from 0.2 to around 3 mg gallic acid equivalent (GAE) g-1 DW) and antioxidant capacity (from 0.3 to 8 mumol ascorbic acid equivalent g-1 DW). RR and RR + G breadsticks showed the highest content of free phenols (0.40 and 0.32 mg GAE g-1 DW).

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Wholegrain bread enriched with plant protein isolates A Canadian study evaluated the suitability of commercially available plant protein isolates for the development of protein-enriched wholewheat bread, while preserving desired quality characteristics. The results are on Journal of Food Science.

Three protein isolates, soy protein isolate (SPI), pea protein isolate 1 (PPI1), and pea protein isolate 2 (PPI2), were assessed for their structural and functional properties, then incorporated in wholegrain bread formulations at 5, 10, and 15%, followed by assessment of dough properties and end-use baking quality. The protein content of the isolates ranged from 80% to 90%, with PPI2 having the highest protein c o n c e nt r at i o n .

SPI had the highest denaturation temperature at 85.54°±0.31°C and exhibited superior foam and emulsion stability at 81.94% and 94.21%, respectively. PPI1 had the highest solubility at 20.85%, whereas PPI2 had the highest surface hydrophobicity value at 152,645. Additionally, SPI formed the strongest gels with the lowest minimum gelation concentration of 12%.

Increasing the protein concentration in the bread formulations resulted in a decrease in firmness, loaf volume, and specific volume.

Breads with the 5% SPI had the highest loaf volume of 342±7.6 mL, favorable textural properties, and L* values of 39.40±2.13 for the crust and 45.83±1.57 for the crumb, making it the more suitable protein isolate for protein-enriched bakery applications.

The addition of plant-based proteins is a viable solution for addressing the increasing consumer demand for both nutritious and sustainable food options.

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FEEDSTUFF Hazelnut skin in lamb feeding Scientists from the Department of Agriculture, Food and Environment (Di3A), University of Catania (Italy), evaluated the effect of partially replacing maize with hazelnut skin and linseed, alone or in combination, on the oxidative stability of lamb (the study is published in Meat Science).

Forty lambs were randomly assigned to 4 treatments and fed: a conventional cereal-based diet (C), or the same diet with 15% of hazelnut skin (HS), or 8% of extruded linseed (LS), or 7.5% of hazelnut skin plus 4% of linseed (H + L) as partial replacement of maize. After 60 days of feeding trial, lambs were slaughtered, and hydrophilic antioxidant capacity and fat-soluble vitamins content were evaluated in fresh meat. Colour stability, lipid and protein oxidation were assessed during 7 days of refrigerated storage.

Dietary combination of hazelnut skin and linseed increased the content of tocopherols (P<0.001) and of n-3 polyunsaturated fatty acids (PUFA n-3; P<0.001), while reducing lipid oxidation (TBARS value) during 7 days of storage (P<0.001). Feeding lamb with hazelnut skin and/or linseed did not affect meat hydrophilic antioxidant capacity, colour stability, nor the formation of hydroperoxides, thiols, or carbonyls (P>0.05).

The results suggest that vitamin E provided by hazelnut skin contributed to delay lipid oxidation in meat, despite the higher concentration of n-3 PUFA.

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MACHINERY Technology behind spraying In a wide range of industrial sectors, from animal feed to pet food processing, the efficient combination of liquids and solids is essential. Whether through the injection of liquid formulations into batch mixers or the coating of products with additives or flavor enhancers, success depends on effectively dispersing the liquid over a broad surface area.

This process is particularly important in the production of pet food and animal feed, where liquids such as palatants, vitamins, or nutritional additives are applied to improve product quality and appeal. To achieve this liquid–solid integration, three main methods are used: spraying, atomizing, and nebulizing. Each is based on specific technologies designed for different liquid properties and application needs. Among these, advanced solutions such as PLP Systems’ SMOG atomization technology stand out for their efficiency in dispersion, improving both palatability and consistency in the final product.

Optimizing liquid dispersion Spraying is the most common and used method, suitable for liquids of different viscosities. It produces larger droplets, often in the range of hundreds of micrometers, which are more visible and cover surfaces thoroughly, delivering a substantial quantity of liquid.

Spraying is generated mechanically by reducing the nozzle exit section and increasing pipeline pressure. Depending on the nozzle shape, different spray patterns are achieved, such as flat fan sprays with angles from 25° to 110°, full cone sprays with angles from 40° to 120°, and hollow cone sprays with angles from 50° to 180°.

Atomizing, by contrast, breaks liquids into finer droplets, typically ranging from 10 to 300 µm. Although some atomization methods can handle viscous liquids, not all are suitable for higher viscosities. Atomizing is used when a medium or small amount of liquid is added to a batch mixer to enhance homogeneity and dispersion, or when precise coverage is required, such as in painting, food flavoring, and pet food coating. Various technologies enable atomization. High-pressure atomization forces liquid through a small

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MACHINERY significant innovations is the new motor slide tensioning system, which ensures greater precision and reduces wear over time.

Another key feature is the addition of door-opening detection sensors. This advancement not only enhances operator safety but also provides more effective control over the entire production process.

Cutting-edge technology for maximum performance The new slow-rotation system, integrated directly into the main motor unit, represents a significant innovation in terms of operational convenience. This solution simplifies the die release, facilitates roller adjustment, and makes die removal easier, significantly improving maintenance efficiency.In addition, the new ventilation ducts ensure better heat dissipation, guaranteeing optimal performance even during the most demanding work cycles. The completely redesigned door provides easier access to internal components, making maintenance operations faster and more efficient.

A step forward for the industry With the new K96 pellet mill, General Dies reaffirms the commitment to innovation and excellence, delivering a state-of-the-art solution for the industrial sector. Thanks to the advanced technologies applied, the machine ensures greater reliability, safety, and productivity – further consolidating the company’s position as a market leader.

An evolution that sets a new benchmark for the future of pellet mills.

(General Dies - Via Strà 182 - Colognola Ai Colli - VR - Italy Tel. +39 045 7650600 - info@generaldies.com - generaldies.com)

New pellet mill K96 (General Dies).

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Next-generation food safety technologies At IFFA 2025, the world’s premier trade fair for the meat and protein processing industry, CEIA reaffirmed its leadership in food safety inspection by unveiling the new THS/210 Series metal detector. With a strong legacy in contamination control and innovation in electromagnetic inspection, CEIA continues to set new benchmarks for quality assurance in the food industry.

A heritage of food industry excellence Founded in Italy over 50 years ago, CEIA is a global specialist in industrial metal detection systems, with early innovations dating back to the 1960s. The company’s fully in-house R&D, engineering, and manufacturing operations have produced a robust range of solutions specifically designed for food safety and quality control.

CEIA detectors are deployed worldwide by leading food manufacturers, ensuring compliance with the strictest HACCP, GMP, FDA, and EU standards.

The new THS/210 Series metal detector by CEIA.

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MARKETING The world of frozen bakery products According to Markets&Markets, the global frozen bakery products market continues to show steady growth, rising from USD 22.3 billion in 2021 to an expected USD 29.5 billion by 2026, with a CAGR of 5.8%, driven primarily by increasing consumer demand for practical, quick, and ready-to-eat solutions. In this context, Europe remains a strategic region thanks to the strength of its food sector and a large, loyal consumer base.

Another region to watch is the Asia-Pacific, where this market is expanding rapidly. This boom is fueled by rising purchasing power and increasingly fast-paced lifestyles, particularly among younger

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MARKETING consumers who prioritize convenience and seek meals that are easy to prepare and consume.

The sector is also expected to benefit from growing demand from restaurants and institutional foodservice providers. Socioeconomic factors such as busier lifestyles, higher disposable income, outsourcing of non-core activities by companies, and increased business travel are further supporting growth in the foodservice sector.

Technological innovations also play a key role: solutions such as microencapsulation and Individual Quick Frozen (IQF) technology extend shelf life, supporting the development and competitiveness of the frozen bakery products market over the forecast period.

Within the product range, cakes and pastries are among the most popular items. Singleserve formats, ease of preparation, and increasingly premium offerings make these treats perfect for consumers seeking quality without sacrificing convenience.

An other emerging trend is the rise of “readyto-bake” items – partially baked products ready to be finished in the oven, offering the pleasure of freshly baked bread or pastries with minimal preparation time. This solution combines freshness and convenience, increasingly appreciated by consumers who have little time but do not want to compromise on taste or quality.

Advances in freezing technologies have further contributed to the success of these products, providing effective preservation methods that extend shelf life. Low-temperature freezing, in particular, has increased the commercial value of products and opened up new market opportunities for frozen items, addressing issues such as short product lifespan, long production times, and the need for extended shelf life.

The specialty frozen bakery products market is Tecnica Molitoria International • AUTUMN ISSUE 2025

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NEWS Historic Italian company 2025 marks a unique milestone for Landucci: one hundred years in business. A century of challenges, transformations, and achievements has established the company as an international benchmark in the production of pasta dies and machinery.

Founded in 1925 as a small family business, it has grown while remaining true to the roots, transforming its original passion into an industrial and cultural heritage that looks to the future with the same energy as its past.

This journey has now been honored by the Italian Chambers of Commerce with the title of “Historic Company of Italy”, an award that celebrates continuity for at least a century, but in Landucci’s case, it carries an even deeper meaning: the company has remained in the hands of the founding family, who has preserved its values and passed down a work culture that blends tradition with innovation.

Landucci’s story shows that the strength of a company lies not only in the quality of the products or its ability to adapt to the market, but also in the principles of the family that guides it. Dedication, responsibility, and passion for a job well done have enabled the company to grow steadily and export the machinery to more than 90 countries – where it is valued for reliability, flexibility, and the ideals it represents.

(Landucci - Via Landucci 1 - Pistoia - Italy - Tel. +39 0573 532546 landucci@landucci.it - landucci.it)

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