Alessandro Rosso1 - Claudia Sardella1 - Francesca Vanara1
Alessandro Peila2 - Massimo Blandino1*
1University of Turin, Department of Agricultural, Forest and Food Sciences
Largo Paolo Braccini 2 - 10095 Grugliasco (TO) - Italy
2Molino Peila S.p.A., Frazione Gallenca 30 - 10087 Valperga (TO) - Italy
*email: massimo.blandino@unito.it
Keywords: whole grain flours, bran, stone mill, roller mill, gluten-free flours, technological properties
Abstract
The maize intended for food use can meet the needs of the gluten-free sector by ensuring a good source of starch, a key technological component in the formulation of gluten-free products. Furthermore, consumer demand for whole grain products could enhance the production of maize flours and meals rich in dietary fiber, which could impact their technological properties. This study analyzed the role of the milling method (comparison between stone and roller milling, with different refining levels) and the interaction with the characteristics of corn grains (hardness) on the gelatinization and retrogradation properties of maize meal. The starch properties were evaluated by analysis with the Micro-Visco-Amylograph, currently the reference for the study of starch gelatinization and retrogradation. The results obtained provided indications on the technological behavior of the studied meals and possible food applications.
Fig. 2 - The six cornmeal semolina compared in this study and the different milling strategies used.
ent milling strategies (Fig. 2). The flow diagram of the processes is described in detail in a previously published article (Sardella et al., 2024). The stone milling of cleaned whole grains produced whole grain semolina (SW), and subsequent sieving allowed for the separation of semi-whole grain semolina (SSW). The latter was obtained by removing the animal feed flour – a mixture of bran and mealy endosperm – using a plansichter. Additionally, stone milling was applied to hominy grits obtained after dry degermination to produce refined stone-milled semolina (RS).
Following degermination, the hominy grits were processed through roller milling, where a series of sieving and classifying steps enabled further separation of the coarse (bran) and fine (maize flour) fractions of the endosperm, ultimately yielding refined roller-milled semolina (RR). This semolina was then enriched with bran from either the degermination process (RSW D) or the refining process (RSW R) at a 25:75 ratio, resulting in two additional types of semi-whole semolina.
The semolina samples were collected following a dynamic sampling procedure, as described in Sardella et al. (2024). The cleaned samples were ground to 0.50 mm using a laboratory mill (ZM-200, Retsch, Haan, Germany) to achieve a fine and homogeneous particle size. The pasting properties of the semolina were evaluated using the Micro-Visco-Amylograph (Brabender OHG, Duisburg,
Italy without wheat for pasta: an unthinkable scenario, event it is becoming increasingly real due to climate change. To counter this risk, Luigi Cattivelli, director of CREA (Council for Agricultural Research and Economics) in Fiorenzuola d’Arda, Italy, and his team are developing new varieties of durum wheat that can better withstand heat and drought. The researchers are harnessing the computing power of Microsoft Azure’s cloud to decode the durum wheat genome and identify genetic traits that could make it more resilient and sustainable.
The history of wheat dates back over 10,000 years when the first farmers in the Middle East selected and cultivated emmer, a wild grass. Through crossbreeding and selection, this plant eventually gave rise to durum wheat – the foundation of Italian pasta. However, this millennia-old agricultural tradition now faces a new challenge: adapting to a rapidly changing planet. According to Cattivelli, it is essential to replicate what our ancestors did – adapting crops to new environmental conditions. Through the Pangenome Project , researchers are analyzing the genomes of around 40 wheat varieties to identify genes that can help plants thrive in extreme conditions, reduce reliance on natural resources, and resist diseases and pests.
At the core of this research is an advanced platform hosted on the Azure cloud, enabling the storage and processing of petabytes of genetic data. “With the cloud, we can share data and tools with scientists worldwide, accelerating the research process”, explains Cattivelli.
The platform uses a system called Nextflow, which allows researchers to manage large volumes of information with high precision and efficiency. Before cloud adoption, sharing data required
A study published in Plants examined the impact of bio-herbicides on the quality of durum wheat cv. Valbelice. Researchers from CREA – the Council for Agricultural Research and Economics in Acireale (Ct, Italy) conducted a two-year study (2014 and 2016), using aqueous plant extracts of sumac (Rhus coriaria L.) and mugwort ( Artemisia arborescens L.) as bio-herbicides. The study assessed their effects on the main quality characteristics of durum wheat. Untreated, water-treated, and chemically treated samples were also analyzed as controls. Following official methodologies, the commercial grain quality and kernel defects were evaluated. Key chemical and technologi-
Researchers from the Department of Food, Environmental, and Nutritional Sciences at the University of Milan, Italy, have investigated the starch and protein characteristics of two chestnut varieties (Balestrera and Rossera) and their potential for use at 15 and 25% in reformulating gluten-free baked snacks and fresh pasta. The results are presented in Journal of Agricultural and Food Chemistry. The chestnut varieties differ in protein and starch content (Balestrera>Rossera), as well as in amylose, dietary fiber, and lipids (Balestrera<Rossera). Differences in starch and amylose content affected starch gelatinization (Balestrera<Rossera), pasting and retrogradation properties, and water absorption capacity at 90°C (Balestrera>Rossera). No differences in water and oil absorption capacity, mixing properties, protein profiles, or the nature of protein aggregates were observed. Both varieties demonstrated good potential for producing gluten-free baked snacks and fresh pasta, even at enrichment levels of 25%.
A group of researchers from San Raffaele University in Rome, Italy, are the authors of a study, published in Sustainability, aimed at formulating enriched pasta using by-products derived from the processing of bergamot, a typical Calabrian citrus fruit. Wheat flour was replaced with different percentages of exhausted bergamot pomace flour (BPF: 1.5%, 2.5%, and 5%). The results indicated that bergamot pomace is a source of various phytochemical compounds, such as minerals, fibers, and polyphenols, which are beneficial to human health. The enriched pasta samples showed a significant increase in antioxidant properties, measured by total polyphenol and flavonoid content, and confirmed through chromatographic analysis. From the latter, it emerged that phenolic compounds, particularly flavonoids, were resistant to cooking. The best qualitative characteristics were shown by the sample formulated with 2.5% BPF, as also confirmed by sensory analysis. Indeed, sample C exhibited a similar level of acceptability to the control sample (A) in terms of overall acceptability by the panelists. Hence, BPF can be considered a functional ingredient for pasta formulation, enhancing the product’s functionality, or as an addition to flour in gluten-free products.
A New Zealand study published on Foods examined the substitution of up to 35% wheat flour with pea protein isolate (PPI) in pasta sheets to determine its influence on texture. Furthermore, an in vivo human mastication test (n=116 participants) was conducted to evaluate oral tactile perceptions – perceived firmness, stickiness, and brittleness – and chewing time associated with PPI-containing pasta.
The results showed that the hardness of cooked pasta decreased from 145 to 96 N at 5% PPI substitution due to disruption of the gluten network but increased to 144 N at 15-25% PPI substitution, indicating a stronger protein network at higher substitution levels. In vivo, pasta substituted with 25% PPI required a shorter chewing time and was perceived as less firm, less sticky, and more brittle compared to pasta made with wheat flour only. Regardless of the pasta sample, fast chewers (average chewing time ≤13 seconds) were better at recognizing differences in firmness, while slow chewers (>13 seconds) were more sensitive to changes in stickiness and brittleness.
The results of this study could contribute to the design of proteinrich pasta tailored to populations with specific texture requirements (e.g., softer texture for the elderly).
Its high dietary fiber and protein content, along with its nutritional quality, make defatted wheat germ (DWG) a valuable cereal byproduct. However, its negative impact on food structure limits its use as a food ingredient.
In a study published in Foods, researchers from the University La Sapienza of Rome, Italy, subjected DWG to air classification, which identified two fractions: high fiber (HF) and low fiber/high protein (LF). The study also involved a bioprocessing protocol, which included treatment with xylanase and fermentation with selected lactic acid bacterial strains. The degree of proteolysis was evaluated through electrophoretic and chromatographic techniques, revealing differences among fractions and bioprocessing options. Fermentation led to a significant increase in free amino acids (up to 6 g/kg), which was further enhanced by the combination with xylanase. When HF was used as an ingredient in bread-making, the fiber content of the resulting bread exceeded 3.6 g/100 g, thus meeting the threshold required to make a “source of fiber” claim according to Regulation EC No. 1924/2006. Meanwhile, all breads could be labeled a “source of protein” since up to 13% of the energy came from proteins. Overall, bioprocessed ingredients lowered the glycemic index (84 vs. 89) and increased protein digestibility (80% vs. 63%) compared to control breads. Technological and sensory analysis showed that the enzymatic treatment combined with fermentation also gave the bread a darker and more pleasant color on the crust, as well as better crumb porosity and elasticity.
The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In a study published in Foods, researchers from the Research Center for Cereals and Industrial Crops, Council for Agricultural Research and Experimentation (CREA), examined the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oilbinding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203x10 -4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.
1. When used as a feed source, the best harvesting time is heading (GS: 57), as it maximizes both biomass yield and crude protein (CP) content. The teff accessions most worth exploring as forage types were T8 and T14 (5-6 t DM ha-1, with 150-160 g CP kg-1 DM), while T6, T7 and T13 were good grain producers (0.8-1.2 t ha-1).
A study presented in Poultry Science by researchers from the University of Padua, Italy, evaluated the effects of dietary inclusion of microencapsulated sodium butyrate (Nabutyrate; 0, 150, and 300 mg Na-butyrate/ kg diet) and dietary fat reduction (7.7 vs. 6.7% in the grower diet; 8.9 vs. 7.7% in the finisher diet) on 792 broiler chickens (half male and half female) in terms of growth performance, carcass traits, meat quality, and the occurrence of wooden breast (WB), white striping (WS), and spaghetti meat (SM).
Dietary supplementation with Na-butyrate did not affect growth performance, carcass traits, meat quality traits, or myopathy rates.
Dietary fat reduction did not influence feed intake (FI) but decreased average daily gain (ADG), increased feed conversion ratio (FCR) (P<0.001), and reduced the occurrence of WS (-38%; P<0.01), WB (-48%; P<0.05), and SM (-90%; P<0.01). Dietary fat reduction also increased cold carcass weight (P<0.01), carcass yield (P<0.05), and pectoralis major yield (P<0.05), while meat quality remained unaffected.
Compared to females, males had higher body weight, ADG, and FI and lower FCR (P<0.001) at the end of the trial. Moreover, cold carcass weight and hind leg yield were higher in males than in females (P<0.001), while females had higher carcass, breast, and pectoralis major yields (P<0.001). Males showed a higher rate of WB (P<0.001) and a lower rate of SM (P<0.01) than females, while WS occurrence did not differ between sexes.
In conclusion, Na-butyrate supplementation did not affect growth performance, carcass traits, or meat quality. However, the reduction in dietary fat significantly decreased myopathy occurrence, although it moderately impaired growth performance.
Researchers from the Department of Veterinary Medicine and Animal Sciences, DIVAS, University of Milan, Italy, examined the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: a standard diet (ST), 0% FFPs; a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such
The inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and environmental strategy to reduce waste management costs, feeding expenses, and the overall impact of livestock farming. Large quantities of waste from the cocoa industry are produced annually, with cocoa bean shells representing a significant portion. These shells are considered a suitable ingredient for inclusion in ruminant diets within the limits set by European legislation.
Researchers from the Department of Agriculture, Food, and Environment (Di3A) at the University of Catania, Italy, evaluated
The acquisition of LTA in 2019 made Anselmo a world leader in the design and production of frame lines, both automatic and semi-automatic. The automatic lines ensure continuous drying with exceptional reliability, achieving 98% uptime, a level comparable to the best spaghetti lines. The semi-automatic lines, while differing in the drying process, ensure the same system reliability while offering superior product quality thanks to prolonged drying times. Completing its offering, Anselmo provides a highly specialized after-sales support service, ensuring constant assistance and maximum operational efficiency. Moreover, the internal production chain, which also involves affiliated companies, guarantees a competitive advantage in terms of costs and quality control, making Anselmo the technological partner of reference for the pasta industry.
(Anselmo - Via Fossano 33 - 12041 Bene Vagienna - CN - Italy - Tel. +39 0172 654755 - www.anselmoitalia.com)
non-negotiable. Its crevice-free design reduces the risk of contamination and supports thorough washdown procedures, making it ideal for flour milling plants producing baked goods, infant formula, or gluten-free products.
With nearly 60 years of experience in bulk solids handling and thousands of installations worldwide, Wamgroup has become a trusted name in the global flour milling sector. Its Bin Activators – both BA and BAF – are hard at work in mills around the world, ensuring optimal material flow and keeping operations on track. As the milling industry continues to evolve in response to trends like automation, traceability, and tightening food safety regulations, the importance of reliable discharge equipment only grows. Behind every smooth-running mill is technology like the BA and BAF, because in milling, when flow stops, everything stops. (Wamgroup - in Italia Wam Italia - Via di Sotto 9 A - 41032 Ponte Motta di Cavezzo - MO - Italy - Tel. +39 0535 740111 - www. wamgroup.it)
portant companies, listed among the 50 largest industries in the Mexican Republic. For over thirty years, La Moderna has relied on the expertise of Cusinato, purchasing and installing systems for its various locations in Mexico and the United States. This consolidated collaboration has allowed La Moderna to maintain highquality standards in production, while Cusinato has developed high-performance systems, customized to the finest detail. In the newly commissioned system, located at an altitude of 2,800 meters, CMB manufactured the storage facility dedicated to the reception and treatment of raw materials, while Cusinato built the system for the conveyance and storage of short pasta. The entire structure was designed to meet the strictest earthquake standards.
The Cusinato Group is always available to its customers to analyze requirements and develop a preliminary project to share, all the way through defining the final layout with maximum customization options.
(CMB - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 0424 780176 - www.cmbsrl.com
Cusinato Giovanni - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 049 9440146 - www.cusinato.com)
La Molisana continues to stand out by combining tradition, innovation, and sustainability with two new products. Thanks to its double fold, Rigacuore ensures even cooking and optimal performance, enhanced by the use of 100% high-protein Italian durum wheat (up to 17%). The production follows the traditional recipe, using spring water from Parco del Matese in Italy and stone milling with modern technologies, resulting in a rough, bronze-cut pasta with excellent cooking resistance. The packaging also reflects the commitment to sustainability: the new FSC-certified paper wrapper is recyclable and sourced from responsibly managed forests.
The lupin flour-based pasta is an innovative product that celebrates the goodness of legumes. Available in penne rigate, fusilli, and spaghetti formats, it is made with 100% Italian durum wheat semolina and lupin flour, guaranteeing: 21 grams of protein per 100 grams and a high fiber content. Ideal for vegetarians, vegans, and those seeking a balanced diet, its low glycemic index also makes it suitable for those looking to manage blood sugar levels. Additionally, the taste of lupin pairs with durum wheat semolina, preserving both flavor and firmness.
In collaboration with the Italian company Astra Bio, producer of organic pasta under the IRIS Bio brand, Koehler Paper has packaged pasta for the first time using Koehler NexPlus® Seal Pure, a heat-sealable paper that ensures maximum shelf life, protects the product, and offers excellent strength properties, making it ideal for use on standard packaging machines. “With Koehler NexPlus® Seal Pure, we offer a solution with a reduced carbon footprint compared to conventional plastic packaging. Additionally, it is recyclable and helps conserve natural resources”, says Mauro Moretti, sales manager for flexible packaging paper at Koehler Italy.
In 2025, Landucci celebrates a special milestone: 100 years of activity. A century of challenges, transformations, and achievements has established the company as a global reference in the production of pasta dies and machinery. This anniversary is not only an opportunity to honor the past, but also a stimulus to look ahead, with new investments and projects propelling the company into the future.
Founded in 1925, as a small family business, thanks to the determination of those who believed in the value of their work, the company asserted itself through the quality of its products and its ability to adapt to changes in the sector. Over the years, it has remained faithful to a clear vision: innovate without losing sight of tradition. This approach has enabled continuous expansion and the introduction of cutting-edge technologies, improving production efficiency and ensuring increasingly higher quality standards. Today, Landucci’s machinery and dies are used worldwide, with customers across all continents and in more than ninety countries. The reliability of its solutions and the ability to respond to the specific needs of each client have strengthened its reputation, making the brand synonymous with excellence.
Behind this success, however, there is more than just technology and innovation, but people are at the heart of it all. Technicians, designers, and specialized operators work with passion and expertise, ensuring that every product meets the highest quality standards. The company’s corporate culture is rooted in a combination of experience and dedication, values passed down from generation to generation.
In recent years, sustainability has become a priority. The company has embraced the challenge of reducing energy consumption and minimizing the environmental impact of its production processes and final products with determination. The goal is to merge innovation and responsibility, developing technologies that address both productivity needs and environmental concerns. And 2025 is not only a time for celebration, but an opportunity for renewal. Landucci has planned numerous events dedicated to partners, customers, and collaborators – occasions to share achievements, experiences, and future prospects. With a century of history behind it, the company continues forward with the same spirit that