Barilla G.er. Fratelli S.p.a.

Consiglio Nazionale Delle Ricerche

Roberto Ranieri

Guido Arlotti

Francesco Panto

Giovanni Tribuzio

Michela Petronio

Angelo Gottofredi

Flavio Codovilli

Marco Silvestri

Angelo Visconti

Michelangelo Pascale

Francesco Longobardi

A durum wheat pasta containing bran, wherein the bran has a total fiber content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting durum wheat caryopses () to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a durum wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a durum wheat semolina composition having a fiber content comprised between 30 and 36% and a protein content comprised between 15 and 19% and to a process for its production.

Durum wheat pasta with high alimentary bran content and process for the production thereof

A hard wheat pasta containing bran which has a total fiber content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fiber content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.

A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran); such flour preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the process phases of a) subjecting soft wheat caryopses () to successive process phases involving abrasion in order to substantially remove the bran coating, thereby obtaining various bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a soft wheat flour (F) substantially free of bran in a quantity such as to obtain a flour (C) containing from 5 to 30% of the total mixture weight of bran fraction (D); the invention furthermore refers to a soft wheat flour bakery product containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran), as well as to the use of a soft wheat bran fraction essentially containing the layers of the starting caryopses () consisting of the aleurone (), nucellar () and testa () layers in the production of whole grain bakery products.

Soft wheat flour with high bran content, process for its production and bakery products containing it

A method is described for the total phosphine detection in cereal caryopses, comprising the steps of inserting a sample of cereal caryopses inside a container () equipped with hermetic closure (); adding to the sample an aqueous solution of HSOwith a v/v concentration in the range of 5-20%, with obtainment of an aqueous dispersion, and hermetically closing the first container (); subjecting the aqueous dispersion contained in the first container () to the action of microwaves for a time not greater than 3 minutes; drawing a predetermined volume of gas overlying the aqueous dispersion and detecting the phosphine possibly present by means of colorimetric and/or spectrophotometric methods, preferably by bringing it into contact with a predetermined volume of an aqueous solution of AgNOof known molarity, inside a second container () with hermetic closure and visually analysing the obtained color and/or spectrophotometrically measuring the absorbance at 400 nm of the aqueous solution. Equipment for the execution of the aforesaid method is described.

Method for the detection of phosphine in cereals

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Colorno, Italy

Roberto Ranieri