tecnica molitoria international 2009

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VOL. 60 - N. 10/A Yearly issue 2009

CHIRIOTTI EDITORISupplemento al n° 2 del 2009 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. 1 anno 2009 - IP

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Vol. 60 - February 2009

PAPERS 67 - MILLING - Debranning process to improve quality and safety of wheat and wheat products (G. Bottega

- C. Cecchini - M.G. D’Egidio - A. Marti - M.A. Pagani) 79 - DURUM - Safety and quality of durum wheat from organic crop in Italy (M.G. D’Egidio - G. Aureli - F.

Quaranta - C. Cecchini - S. Melloni - S. Moscaritolo) 89 - PASTA - Production systems for increasing the market value of durum wheat organic pasta (E. De Ste-

fanis - D. Sgrulletta - S. Pucciarmati - P. Codianni) 96 - DOUGH - New insights in dough processing (D. Peressini - A.J. van der Goot) 105 - IPM - Management of stored hard wheat pests (P. Trematerra) 116 - FLOUR ANALYSIS - Quali-quantitative assessment of cereal arabinoxylans by HPAEC-PAD (M.C. Mes-

sia - R. Cubadda - M. Fanelli - E. Marconi) 122 - STARCH - Starch characterisation of emmer (Triticum dicoccum Schübler) by differential scanning calor-

imetry (R. Acquistucci - M. Ritota - V. Turfani) 129 - FOOD SAFETY - IFS Food Version 5 vs. 4: application and results in the Italian wheat processing indus-

try (A. Pasqualone - M. Torti - C. Summo - V.M. Paradiso - F. Caponio) 144 - OAT - β-glucan and oat-based food for a healthy nutrition (R. Redaelli - D. Sgrulletta - E. De Stefanis - A.

Conciatori) 150 - WHOLE GRAINS - Bioactive molecules in cereals (A. Durazzo - A. Raguzzini - E. Azzini - M.S. Foddai

- V. Narducci - G. Maiani - M. Carcea) 163 - WHOLE GRAINS - Influence of processing on the lignans content of cereal based foods (A. Durazzo - E.

Azzini - A. Raguzzini - G. Maiani - F. Finocchiaro - B. Ferrari - A. Gianinetti - M. Carcea) 174 - PASTA - Pasta cooking quality and its evaluation (R. Cubadda - G. Iafelice - E. Marconi)

DEPARTMENTS181 - TECNICA MOLITORIA - The Italian “Tecnica Molitoria” monthly journal183 - CEREAL MILLING - Advanced milling equipment - System for flour blends production - Screens and filter media - Plansifter upgranding and restoring - Roller mill and turn-key plants190 - SILOS & HANDLING - Ancillary equipment for bulk storage and handling - Rotary valves for Atex areas - Exhaust and filtering systems193 - COLOUR SORTING - Electronic colour sorting technology - Colour sorting machine197 - FEED MILL EQUIPMENT - Multiprocess batch mixers198 - ON LINE ANALYSIS & DOSING - Instant analysis of cereal quality parameters - Dosing systems and mois-ture monitoring - Flow balancer system201 - DRY PASTA PRODUCTION - Pasta, specialties and ready-meal lines - Pasta, pet-food, snack conveying and storage - Complete solutions for pasta, extruded foods and packaging - Technologies for food processing plants - Plants and systems for pasta production - Pasta plants and spirals - Short pasta production - Complete lines from grain to pasta - Dryers, couscous and pasta lines218 - FRESH PASTA & READY-MEALS - Pasta plants for special products - Machines for ravioli and tortellini production - New technology for fresh pasta production - Fresh pasta lines - Ready-meals production lines225 - PLANT AUTOMATION - Automation and management of food plants228 - BAG FILLING & SEWING - Automatic packaging in small preformed paper bags - Thread, sack and sack-ing machinery - High speed automatic bag placers - Flexible universal bagging machine - Bagging system and anthropomorphic palletiser - Flour bagging machine - Valve and open-mouth bag fillers236 - FLOUR & PASTA PACKAGING - Full service for packaging and wrapping - Vertical packaging machine - Downstream automatic machines - Pallet load handling and wrapping - Packaging systems - Automatic flour packing machinery - Packaging machines for all purposes - Packaging, casepacking, and palletizing245 - ANCILLARY EQUIPMENT - Conveyor and dryer belts - Adjustable linear bearings - New vacuum pump with award-winning design248 - DIAGNOSTIC RESEARCH - The EU funded network of excellence MoniQA (F. Melini - M. Carcea)252 - EVENTS - Ipack-Ima 2009: the world expo for agro-food processing, handling, packaging - Integrated stored products protection - Colloquium on the archaeology of mills and milling - International events in Italy256 - INDEX OF ADVERTISERS - INDEX OF COMPANIES MENTIONED IN THIS ISSUE257 - SUPPLIER DIRECTORY

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milling

Tecnica Molitoria International - Yearly issue 2009 - 67

Debranning process to improve quality and safety of wheat and wheat productsGabriella botteGa1 - Cristina CeCChini2 - M.Grazia D’eGiDio2 - alessanDra Marti1 - M. aMbroGina PaGani1*

1 Department of Food Science and Microbiology (DiSTAM) - University of Milan - Via G. Celoria 2 - 20133 Milano - Italy2 CRA - Cereal Quality Research Unit -Via Cassia 176 - 00191 Roma - Italy*corresponding author: [email protected]

Key words: debranning, durum wheat, common wheat, semolina yield and quality, DON

abstract

The debranning process, es-sential technological step for removing the hulls in the case of covered cereals, is quite uncommon in “naked” grain processing. Nevertheless, numerous studies have been carried out on durum wheat varieties. These works thor-oughly investigated the role of some technological param-eters (processing time, hydra-tion conditions of the kernels before processing, equipment scale, type of abrasive materi-al) and the applicability also to samples with a high amount of starchy kernels. The results showed that this pre-milling operation was a useful tool for reducing the ash content and amylase activity of grains and, at the same time, increasing semolina yield of 3-4% points. These positive effects were obtained only taking care that the Debranning Level (DL %) (i.e. the amount of material removed from 100 g dried ker-nels) was lower than 10%. Pre-processing efficaciously reduced also the microbial contamination and the occur-rence of DON, one of the mycotoxins more frequent in durum wheat. Thanks to the encouraging results obtained with durum wheat, attention is shifting to common wheat. At this regard, DiSTAM re-searchers have been work-ing on industrial scale debran-ning, demonstrating that the process can be successfully applied to this cereal too, re-

Milling anD Debranning teCHnOlOgy

The main purpose of wheat milling is to remove the bran layers and, at the same time, reduce the en-dosperm region into smaller and finer particles [1, 2]. The flour production has evolved to a fully automated process since the use of the pestle and mortar; never-theless, at present there are no significant technological innovations in this practice [3]. The entire milling proc-ess involves numerous specific operations and ma-chines and relies on knowledge of the distribution and physical properties of the wheat kernel fractions: bran, endosperm and germ [4]. The endosperm includes the outer aleurone layer, which is removed with the bran during flour milling, and the starchy endosperm; in ad-

milling

68 - Tecnica Molitoria International - Yearly issue 2009

gardless of the hardness of the kernels. Also for common wheat was important to keep the DL lower than 10% in or-der to assure solely the elimi-nation of bran layers, without loosing some endosperm ma-terials (rich in starch) into the waste.

dition to the aleurone, the bran contains eight separate layers [5].Debranning technology (also reported as pre-processing or pearling) has become well established in rice milling and barley processing to ensure the removal of hulls that have no technological and/or nutritional interest. In Southeast Asia, paddy rice debranning is performed by a simple husker that consists of two grinding disks made of cooked clay with abrasive grit: the lower is fixed and the upper is free to rotate. The paddy is fed between the disks and split [6]. In other debranning machines, the paddy rice gravity feeds down between rubber-surfaced rolls that are turning in opposite directions and at differ-ent speeds. The pressure between the two rolls is regu-lated by a pneumatic cylinder and can be varied in order to cause less breakage and to have a great efficiency of hull removal [7, 8].Although this practice is necessary in the case of covered cereals, the sequential removal of the outer kernel bran layers prior to milling is quite uncommon in “naked” grain processing.

Debranning Of DuruM WHeat (Triticum durum l.)

Several studies on the debranning of durum wheat have been carried-out since the nineteen-sixties, suggesting that this pre-milling operation is a useful tool for increas-ing yield and reducing the ash content of semolina [9-11]. But the first interesting results have been obtained since the nineteen-nineties, when the machines used for cov-ered cereals were modified for pearling wheat kernels [12-15].The original debranning systems for wheat are the PeriTec process marketed by Satake Corporation and the Tkac process [5]. This last system comprises two hori-zontal processing machines: the first one strips out the outer bran layers by friction (kernel to kernel), then, the


latter removes most of the seed coats, some of the nucellar tissue and the aleu-rone cells by abrasion (kernel to stone surface) [12]. The PeriTec procedure also comprises two different machines, but with a vertical configuration; moreover abrasion comes before friction, as nor-mally performed in the rice debranning process [5, 16].In both processes, durum wheat kernels are initially conditioned with a small amount of water (normally 1 or 3% by weight) and processed after few min-utes in order to assure that the water penetrates into the outermost regions of the seed coat. In this way, it is thus pos-sible to facilitate bran removal, layer by layer and separately from the aleurone, by abrasion and friction actions [5, 12].New debranning equipment for wheat has been developed that perform the abrasion and friction processes in the same machine. The Vertical Debranner VCW (Satake Corporation), for example, includes two separate working cham-bers within the same equipment: the upper chamber has an abrasive zone where rotating abrasive rings work the grain against a peripheral slotted screen, through which the outer bran layers are drawn. The partially debranned grains then enter the lower chamber, where friction completes the debranning proc-ess [5].Applying the Tkac system to several durum wheat varieties, Dexter et al. [17] showed an increase in the semo-lina yield associated with the removal of bran layers before milling; moreover,

the semolina obtained from debranned kernels presented a higher refinement, and the colour of pasta was consistently improved.Interesting results were also obtained by University of Milan researchers in col-laboration with the C.R.A., Cereal Quality Research Unit of Rome [18-23]. In all, these studies thoroughly investigated the debranning of durum wheat by tak-ing into account a number of technologi-cal parameters (processing time, equip-ment scale, and hydration conditions of the kernels before processing) and by testing wheat characterized by limited or high percentages of starchy kernels. The effects of the debranning action were evaluated by determining the Debranning Level (DL %, i.e. the amount of material removed from 100 g dried kernels) and observing the trend of several compo-nents (both for kernels and by-products) according to the DL.Using a discontinuous laboratory ma-chine with an abrasive stone element, Pagani et al. [23] studied the effects of processing time within the range 30-180 seconds, on commercial wheat kernels, both at their native moisture content and after hydration with 3% water and a resting time of 5-15 min-utes. In “dry conditions” (kernels at their original moisture content), both the ash content and α-amylase activity of grains decreased (fig. 1a). Nevertheless, after 120 seconds of treatment, correspond-ing to 12.8% DL, these positive effects were no longer present but, at the same time, the percentage of broken kernels

milling


strongly increased (fig. 1b). Since broken kernels negatively affect the milling per-formance and economic value of durum wheat, DLs higher than 10-12% have to be considered unproductive. The data of by-products confirmed that a DL higher than 10% should be avoided because of the high accumulation of starch in the waste, thus indicating that the abrasive action also concerned the endosperm region (fig. 1c).When a brief “wetting” step of kernels was applied, all time treatments being equal, the debranning of the hydrated mass promoted a higher DL but a lower starch quantity in the by-products; at the same time a lower percentage (about 2.5% points) of broken kernels was observed [23] (tab. 1). As in the milling process, the pre-hydration of kernels made the tegument layers less crum-bly, allowing a more regular and homo-geneous removal of the bran layers. Moreover, hydration assured a higher mechanical resistance in the endosperm region, as demonstrated by the lower starch amount in the corresponding by-products. Hydration times longer than 15 minutes provided no advantage as water quickly moved into the endosperm region, leaving the bran layers dry. Also, the use of water quantities higher than 3% is inefficacious as it induced “clumpi-ness” and a partial swelling of grains, making their flowing and feeding into the machine difficult.Milling of debranned durum wheat grains (using the Bühler MLU 202 apparatus) promoted a higher semolina yield only in

Fig. 1 - Effects of debranning carried out in dry conditions: a) α-amylase activity and ash content of debranned wheat samples; b) percentages of broken kernels of debranned wheat samples; c) starch and ash content of debranned by-products [23].


case of DLs lower than 10%. The best results were observed in correspond-ence of a DL of 8.2%. The reduction of α-amylase activity associated with de-branning assured the semolina a lower susceptibility to heat damage during pasta drying, as demonstrated by the furosine amount 15-20% lower than in reference spaghetti (tab. 2) [21, 23].Debranning (60 seconds previous hydra-tion with 3% of water) on a laboratory scale was also applied to durum wheat samples characterized by a different amount of starchy kernels [20], as sum-marized in tab. 3. Despite the consider-able differences in the compactness of the endosperm, the DL did not exceed the threshold of 10%. As expected, the abrasive action promoted the decrease in ash content and α-amylase activity and an acceptable quantity of broken kernels

Table 1 - Difference in debranning performance related to kernel pre-hydration [23].

Product Parameter Debranning time

60 seconds 90 seconds

without water 3% water without water 3% water

Kernels DL (%) 7.4 9.5 10.0 11.8 Broken Kernels (%) 10.0 7.5 12.0 9.5By-products Starch Content (% d.b.) 13.8 11.2 16.3 12.5

Table 2 - Characteristics of semolina and pasta obtained from debranned kernels on laboratory scale [23].

Product Parameter Debranning level

REF 8.2% 9.6% 16.2%

Semolina Yield (%) 70.0 77.4 75.8 69.4 Gluten Content (% d.b.) 9.0 9.9 10.0 9.8Pasta Cooking Quality 68 75 75 73 Furosine (mg/100 g protein) 504 435 424 417

(tab. 4). Despite the lack of compactness and, consequently, the higher fragility of the endosperm, the starchy sample (Creso cv) seemed to “absorb” the me-chanical stress associated with the abra-sive action better than the vitreous and more compact samples.The positive results of the laborato-ry scale trials were also obtained on

Table 3 - Chemical and physical characteristics of durum wheat varieties with a different level of starchy kernels [20].

Parameter Creso Duilio San Carlo

Moisture (%) 11.2 11.8 10.6Test weight (kg/hL) 79.7 77.6 80.61,000 kernels weight (g) 48.9 49.0 47.8Broken kernels (%) 11.7 11.3 12.3Starchy kernels (%) 46 10 14Ash (%) 1.97 2.02 2.02Protein (%) 11.7 12.6 11.9Dry gluten (% d.b.) 10.0 10.1 9.5α-amylase activity (UI/gd.b.) 1.46 0.80 0.56

milling


an industrial scale [19]. The debran-ning machine (Costruzioni Meccaniche Ferrari, Pontoglio, BS, Italy) was fed continuously at a rate of 2,500 kg/h. The abrasive elements consisted of 12 metallic wheels covered with su-perabrasive material. Debranning was carried out on two commercial durum wheat samples of different vitreous-ity. As summarized in fig. 2, the ash content and the α-amylase activity of debranned grains decreased by about 30% (both in vitreous and starchy sam-ple) whereas the increase in amount of

Table 4 - Modifications of ash content, α-amylase activity, and broken kernels after de-branning of durum wheat varieties with a different level of starchy kernels [20].

Parameter Creso Duilio San Carlo

DL (% d.b.) 10.9 9.0 8.9Ash (%) 1.50 1.72 1.70α-amylase activity (UI/gd.b.) 1.09 0.55 0.54

Broken kernels (%) 12.4 22.2 17.6

broken kernels was limited (less than 10%). Other interesting results were obtained concerning semolina charac-teristics; in fact the yield increased 3 or 4 points for treated grains, provides that DL was inferior to 10%. Moreover, semolina refinement, and in particular the strong reduction (more than 30%) of α-amylase activity of semolina from starchy grains, provided a greater re-duction of heat damage of pasta.As most of the microorganisms present in cereals are located on the surface of the kernel, pre-processing could al-so represent a useful tool for effica-ciously reducing microbial contamination [24] and the occurrence of mycotox-ins. Regarding this problem, Aureli and D’Egidio [25] evaluated the distribution of deoxynivalenol (DON) in the milling frac-tions and spaghetti of three debranned durum wheat samples with different levels of contamination. The debranning process determined a considerable re-

Fig. 2 - Modification of kernel components due to debranning: comparison with un-processed wheat [19].


duction of DON amount in the kernels compared to the native samples and a higher level of DON in the bran fraction (fig. 3). Spaghetti from debranned grains showed a lower DON amount (fig. 4); the reduction was significant only for the

sample with the highest level of DON contamination.Debranning is now widely used in Italian durum wheat mills thanks to the benefits obtained on the characteristics of the kernels and the semolina.

Fig. 3 - Level (ppb) of de-

oxynivalenol (DON) in un-

treated and debranned

durum wheat samples [25].

Fig. 4 - Level (ppb) of de-

oxynivalenol (DON) in

pasta from untreated and

debranned wheat (adapt-ed from [25]).

PU94 AB04 LA04

milling


Debranning Of COMMOn WHeat (Triticum aestivum l.)

Thanks to the encouraging results ob-tained by a number of research groups all over the world with durum wheat, attention was shifted to common wheat. In 2001, Sugden [2] suggested that de-branning makes white flour extraction easier than with conventional milling and increases flour yield. Furthermore, other advantages could be observed in flour, such as a lower ash content, a de-crease of α-amylase activity, a reduced protein loss across the mill, a beneficial performance in gluten bread making, and a reduction in herbicide, pesticide, and bacterial contamination.Nevertheless, the results obtained until now for common wheat are limited and contradictory. In 1994, in applying the Tkac system to several common wheat kernels, Dexter et al. [26] found incon-sistent milling advantages over debran-ning. In fact, a modest improvement in flour yield and refinement was observed only in few samples. This behaviour could be explained by kernel morphol-ogy: the plump kernels with a shallow crease should be associated with a great efficiency of debranning technol-ogy [5]. Furthermore, kernel hardness plays a relevant role: durum wheat is very hard and resists penetration into the endosperm during debranning; on the other hand, the softer endosperm of common soft wheat can offer a lower resistance to mechanical penetration [5]. For all debranned wheat grains, an

improvement of flour strength useful for some baking processes was obtained. According to Dexter and Wood [5], this result was explained by the reduction in germ contamination of flour, due the removal of the germ into the pre-processing by-products; the germ, in fact, contains enzymes and sulphydryl compounds that induce dough weaking [5, 26].Pearling of common wheat was also tested for reducing α-amylase activity, making the sprouted wheat kernels suit-able for baking processes [27-29]. During the initial stages of cereal germination, in fact, the embryo and the aleurone layer are sites for the synthesis of α-amylase activity [27]. Recently, Hareland [29] ob-served that flour from debranned wheat was characterized by a higher Falling Number than the corresponding prod-uct from conventional milling. Moreover, he also found that the loaf volume and crumb characteristics of bread obtained from sprouted and treated wheat were not significantly different from those ob-tained from sound grain.Sekhon et al. [30] proposed the debran-ning process for overcoming the negative effects of Karnal bunt (Neovossica indica) disease on the quality of wheat and its products. In this case, the debranning process followed by washing produced an enhancement in the yield and the quality of the flour, due to the decrease in proteolytic activity, total phenol, free fatty


acids, and trimethylamine content associ-ated with bunt infection; these results made it possible to produce good-quality bread incorporating a small percentage of flour from treated wheat.Finally, debranning technology was also used for investigating the distribution of microbial contamination in wheat kernels [24]. The positive results were generally obtained using a laboratory-scale machine and adopting pre-fixed debranning conditions [24, 27, 29, 30]. DiSTAM researchers, on the contrary, are working on industrial scale debran-ning of common wheat (hard and soft wheat) varieties in order to verify the possibility of applying this process to flour production. Three debranning ma-chines, similar to those used for durum wheat (fig. 5) had been put in series in the industrial milling diagram of a mill company working 220 t/die. The abra-sive elements were characterized by a superabrasive material of fine particle size (<1,000 mesh).

Fig. 5 - Industrial debranning machines used for common wheat (Costruzioni Meccaniche Ferrari, Italy).

Fig. 6 - a) Debranning level of kernels obtained using an industrial scale processing (the dotted line refers to 10% DL); b) Starch and sugars content of by-products after industrial scale processing.(H = hard wheat; S = soft wheat).

In order to test the repeatability of the process, debranning of commer-cial common wheat was repeated four times, both for hard and soft wheat [31]. All pearled kernels were character-ized by DL equal to or lower than 10%,

milling


confirming that only the bran layers were stripped away, without nicking the endosperm region (fig. 6a), as dem-onstrated also by the images obtained by Fluorescence Microscopy (fig. 7). Good results and repeatability were also observed for the amount of starch in the waste (fig. 6b); the absolute values never reached 10% (d.b.). The starch losses were very close to those found for bran coming from a conventional milling process [32] and confirmed that

the debranning did not engrave the en-dosperm.According to previous studies on durum wheat [23], debranning carried out on ho-mogeneously hydrated grains fragmented only the broken kernels already present in the unprocessed wheat, determining a reduction in size (<1.5 mm) and allowing their passage through the slotted screen into the waste. In fact, a general decrease in the amount of broken kernels was ob-served for all samples (data not shown).

Fig. 7 - Sections of hard (a, b) and soft (c, d) wheat grains after industrial debranning observed un-der a fluorescent microscope. Left: image from light microscopy. Right: image from a fluorescence microscopy.


COnClusiOns

The results of research concerning the debranning of durum wheat kernels, carried out at DiSTAM in collaboration with C.R.A., highlighted the numerous and different advantages (i.e. increase in semolina yield, higher semolina re-finement, reduction of microbial con-tamination and occurrence of myco-toxins) due to the application of this pre-processing, regardless the vitrosity of grains. These positive effects appear strictly influenced by the pre-treatment conditions: a preliminary and short hy-dration of kernels is determinant to as-sure debranning levels lower than 10%. This threshold must not be exceeded

in order to have an acceptable percent-age of broken grains during processing and avoid a negative loss of starchy endosperm into the waste.Our studies exhibit that the debranning process can also be successfully applied to common wheat, regardless of the hard-ness of the kernels. Other investigations need to demonstrate that the increase in flour yield is associated with an improve-ment in flour technological properties.

Acknowledgements

The Authors would like to thank the Costruzioni Meccaniche Ferrari, C.M.F. (Brescia, Italy) for their support to this work.

referenCes

1. Jones C.R., Ziegler E. 1964. Principles of mill-ing. In Wheat: Chemistry and Technology. St Paul, MN, Usa: American Association of Cereal Chemists, pag. 111-193.

2. Sugden T.D. 2001. Wheat flour milling. Ch 7 in Cereals and cereal products: Chemistry and Technology, Dendy D.A.V. and Dobraszczyk B.J. Eds. A N Aspen Publication, Gaithersburg, Maryland, Usa, pag. 140-181.

3. Pagani M.A., Bottega G., Caramanico R., Lucisano M., Mariotti M., Franzetti L. 2007. The Debranning of Common Wheat: an Innovative Tool to Improve Flour Characteristics. CIGR Section VI International Symposium on “Food and agricultural products: processing and in-novations”, Naples, Italy, 24-26 September.

4. Lai H.M., Lin T.C. 2006. Ch.1. In Bakery Products: Science and Technology, Oxford, UK: Blackwell Publishing, pag. 3-65.

5. Dexter J.E., Wood P.J. 1996. Recent applications of debranning of wheat before milling. Trends in Food Science & Technology, 71: pag. 35-41.

6. Dendy D.A.V. 2001. Rice. In Cereals and cereals products. Chemistry and technology. Dendy D.A.V. and Dobraszczyk B.J. Eds. A N Aspen Publication, Gaithersburg, Maryland, Usa, pag. 276-314.

7. Alary R., Laignelet B. 1991. Traitement du riz. In Les industries de première transformation des céréales. Godon B. and Willm, C. Eds. Technique et documentation – Lavoisier, Paris, France, pag. 422-447.

8. Witte G.C. 1972. Conventional rice milling in the United States. In Rice. Chemistry and tech-nology. Houston D.F. Ed. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, Usa, pag. 188-200.

9. Grosh G.M., Shelleberg J.A., Farrell E.P. 1960. Milling properties of wheat in relation to scouring and impaction. Cereal Chemistry, 37: pag. 593-602.

10. Pomeraz Y. 1961. The problem involved in “peeling” of wheat kernels. Cereal Science Today, 6 (3): pag. 76-79.

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11. Wasserman T., Ferrel R.E., Pence J.W. 1970. Mechanical debranning of whole kernel wheat. I. Engelberg and McGill rice mills. Cereal Science Today, 15 (5): pag. 134-138.

12. Tkac J.J. 1992. US Patent 5 082 680.13. Wellman W. 1992. US Patent 5 089 282.14. Wilm C. 1992. Milling industries: new proc-

esses for new products. In Cereal chemistry and technology: a long past and a bright future. Feillet P. Ed. Institut de Recherches Technologiques Agroalimentaires des Céréales, Montpellier, France, pag. 95-110.

15. Mc Gee B.C. 1995. The Peritec process and its application to durum wheat milling. Assoc. Oper. Millers Bull. March, pag. 6521-6528.

16. Willis M., Giles J. 2001. The application of a debranning process to durum wheat milling. Ch. 3. in Pasta and Semolina Technology. Kill, R.C. and Tumbull, K. Eds., Blackwell Science Ltd, Oxford, UK, pag. 64-85.

17. Dexter J.E., Martin D.G., Sadaranganey G.T., Michaelides J., Mathieson N., Tkac J.J., Marchylo B.A. 1994. Preprocessing: effects on durum wheat milling and spaghetti-making quality. Cereal Chemistry, 71 (1): pag. 10-16.

18. De Paolis P. 2000. Effetti del processo di decor ticazione del frumento duro sulle propri-età della semola. MSc thesis in Food Sciences, Faculty of Agraria, Milan, Italy.

19. Torri L. 2002. Efficacia del trattamento di deco-rticazione pre-macinazione del frumento duro nel migliorare la qualità della semola e della pasta. MSc thesis in Food Sciences, Faculty of Agraria, Milan, Italy.

20. Rispo M. 2003. Effetto del trattamento di decorticazione pre-macinazione su varietà di frumento duro diverse per grado di vitrosità. BSc thesis in Food Sciences, Faculty of Agraria, Milan, Italy.

21. Pagani M.A., De Noni I., Pellegrino L., D’Egidio M.G., Cecchini C. 2000. Decorticazione del grano. Riduzione dell’attività α-amilasica della semola e del danno termico della pasta secca. Tecnica Molitoria, 51 (11): pag. 1170-1175.

22. Pagani M.A., De Paolis P., Mariotti M., D’Egidio M.G., Cecchini C., Gasparro O. 2001. Effetto del trattamento di decorticazione sulla qualità del frumento duro. Tecnica Molitoria, 52 (8): pag. 738-742.

23. Pagani M.A., De Noni I., D’Egidio M.G., Cecchini C. 2002. Effectiveness of debranning process of durum wheat for improving semo-lina quality. In Proceedings of second interna-tional workshop on durum wheat and pasta quality: recent achievements and new trends. Roma, Italy, 19-20 November: pag. 157-161.

24. Laca A., Mousia Z., Diaz M., Webb C., Pandiella S.S. 2006. Distribution of microbial contamina-tion within cereal grains. Journal of Food Engineering 72: pag. 332-338.

25. Aureli G., D’Egidio M.G. 2007. Efficacy of de-branning on lowering of deoxynivalenol (DON) level in manufacturing processes of durum wheat. Tecnica Molitoria, 58 (7): pag. 729-733.

26. Dexter J.E., Symons S.J., Martin D.G., Preston K.R. 1994. Preprocessing: effects on the milling and end-use quality of common wheats. Assoc. Oper. Millers Bull. October: pag. 6445-6452.

27. Liu R., Liang Z., Posner E.S., Ponte J.G.Jr. 1986. A technique to improve functionality of flour from sprouted wheat. Cereal Food World, 31 (7): pag. 471-476.

28. Henry R.J., Martin D.J., Blakeney A.B. 1986. Reduction of the α-amylase content of sprout-ed wheat by pearling and milling. Journal of Cereal Science, 5: pag. 155-166.

29. Hareland G.A. 2003. Effects of pearling on fall-ing number and α-amylase activity of prehar-vest sprouted spring wheat. Cereal Chemistry, 80 (2): pag. 232-237.

30. Sekhon K.S., Narpinder Singh, R. Pal Singh 1992. Studies of the improvement of quality of wheat infected with Karnal bunt. I. Milling, rheological and baking properties. Cereal Chemistry, 69 (1): pag. 50-54.

31. Bottega G. 2008. La decorticazione del fru-mento tenero quale fase innovativa del proc-esso molitorio. Effetti sulla qualità tecnologica e funzionale della farina e sulle caratteristiche dei sottoprodotti. PhD thesis in Technological Innovation for Food and Environmental Sciences, faculty of Agraria, Milan, Italy..

32. Saunders R.M. 1980. Wheat bran as dietary fiber. In Cereals for food and beverages. Recent progress in cereal chemistry. Inglett G.E. and Munck L. Eds. Academic Press, New York, Usa: pag. 137-153.

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Safety and quality of DURUM WHEAT from ORGANIC crop in ItalyM.G. D’EGiDio* - G. AurEli - F. QuArAntA - C. CECChiniS. MElloni - S. MoSCAritolo

C.R.A. - Cereal Quality Research Unit - Via Cassia 176 - Roma - Italy*corresponding author: [email protected]

Key words: durum wheat, organic crop, DON, quality

Abstract

A growing attention is noticed by consumers and producers about organic farming prod-ucts; among these, cereal based products play a primary role. The aim of this survey is to provide knowledge about safety and quality aspects of durum wheat varieties grown with organic cropping system in Italy during four years (2004-2007). Analyses of deoxyniva-lenol (DON) and quality evalu-ation have been performed on samples of different du-rum wheat cultivars grown in several agro-climatic environ-ments. The results obtained underline the importance both of the geographical field loca-tion and the climatic behaviour of the crop season on the mycotoxin level as well as on quality traits. The choice of cultivars suitable to differ-ent environmental conditions should be considered a very important tool to obtain satis-factory results.

INTRODUCTION

The increased interest for organic products has been ob-served in Italy and particularly for cereal derived products (fig. 1).In this context it is also evident the rising request of certi-fied seeds for organic cropping systems (fig. 2).

Fig. 1 - Distribution % of different organic crops in Italy (ISMEA 2007).

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The organic approach, based on the soil fertility and on the utilization of organ-ic compounds, appears to consumers able to ensure raw material healthier than the standard production. In organic cropping systems, which don’t permit the employment of chemical treatments for disease control, the safety aspects appear of great importance for grain pro-ducers and transformers. Fusarium spp. (i.e. F. culmorum and F. graminearum)

are the most common trichothecenes-producing fungi and deoxynivalenol (DON) or “vomitoxin” results one of the primary mycotoxins in wheat ker-nels, also associated to health problems in humans and animals (Miller, 2008; Pestka and Smolinski, 2005; Rocha et al., 2005).It is well known that durum wheat (Triticum durum Desf.) represents the choice raw material for pasta production and consequently its quality character-istics (i.e. test weight, protein content, gluten quality, colour) are strictly related to the requirements of milling and pasta-making industries.The aim of the present study was the investigation about safety and quality aspects of durum wheat grown with or-ganic cropping systems in experimental fields in Italy. The survey was carried out within the National Project “BIOCER”, with the financial support of italian Agriculture Ministry.

Fig. 2 - Trend of employment (%) of certified seeds of durum wheat (ENSE 2008).

MATERIALS AND METHODS

Nine durum wheat cultivars (Ciccio, Duilio, Simeto, Iride, San Carlo, Claudio, Grazia, Creso and Cappelli) were grown over four years (2004-2007) in controlled organic crops management conditions in experi-mental fields located in the most repre-sentative areas for durum wheat in Italy. The varieties were chosen on the basis of their diffusion (tab. 1) or for their particular traits. In the following figures the varieties were ordered according to the length of

the growth cycle: early (E), mid-early (ME), medium (M), medium late (ML), late (L).A randomized block design with 3 or 4 replicates was applied in all the environ-ments. Grain samples from single repli-cates of each variety were grouped and the final pooled samples were employed for the laboratory analyses.Grain samples were milled by Cyclotec-PBI (mesh size: 0.5 mm) and analysis of DON was carried out by enzyme-linked


immunosorbent assay (ELISA-Ridascreen DON, R-Biopharm) with a detection limit of 18.5 ppb. All data referred to mean of duplicated analyses and differences be-tween replicates were ≤10% (CV). With the aim of a more detailed evaluation of levels of contamination, data related to DON are reported considering the following climatic areas: North, Centre East, Centre West and South.

The quality characterization has been per-formed by the main used chemical and technological analyses: test weight, pro-tein content (Dumas-Leco combustion method), Gluten Index (UNI 10690 meth-od), alveographic test (UNI 10453 meth-od), yellow index (Minolta Chromameter CR-300). Semolina obtained by a pilot milling plant (Buhler MLU 202) was also used to produce pasta samples (spa-ghetti shape, ∅ = 1.65 mm) employing a low temperature drying diagram (Tmax 50°C). Pasta cooking quality was evalu-ated by sensory analysis according to D’Egidio et al. (1993). Analytical data are referred to mean of repeated analy-ses and differences between replicates were included within the specific ranges of each method. Moreover the results related to the quality aspects were ex-pressed as average values of varieties in the three main macro-areas considered (North, Centre and South) during four years of experimentation.

Table 1 - Diffusion of durum wheat cultivars in conventional and organic cropping sys-tems in Italy (ENSE 2007).

Diffusion %

conventional organic

Simeto 19.3 17.1Iride 12.2 7.8Ciccio 5.2 7.1San Carlo 2.1 3.5Duilio 7.3 2.7Creso 2.8 2.4Claudio 5.1 2.0Grazia 0.5 0.4Cappelli 0.1 0.4

RESULTS AND DISCUSSION

Safety aspects

The data concerning the DON analysis show a general low level of contamina-tion (maximum value: 467 ppb) which results below the limit of 1,750 ppb in unprocessed durum wheat fixed by EC Commission Regulation n. 1881/2006). In fig. 3 the mean levels of DON in positive samples over four years have been reported: in the geographical ar-

eas considered it can be observed the greater level of the mean values of DON in Northern areas respect to the other ones, with the exception of cultivar San Carlo; the greatest level of DON is 427 ppb (cv. Claudio) in Northern area, 467 ppb (cv. Duilio) in Central Eastern area, 368 ppb (cv. Simeto) in Western area and 290 ppb (Ciccio) in the Southern one. The minimum values (19 ppb) are detected in Central Eastern area for cvs.

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Cappelli and Claudio, in Central Western area for cv. Simeto and in Southern one for cvs. Ciccio and Creso).Data concerning the incidence of contami-nation (fig. 4) show a general lower grade for all the varieties in Southern areas; the highest average value is 53% (cv. Duilio) while the minimum of 28% refers to culti-var Creso. This last variety shows the mini-mum incidence of contamination in all are-as considered with exception of the South.The low grade of DON contamination in the considered period (2004-2007) could be also due to the climatic conditions not

favourable to the developing of Fusarium Head Blight (FHB) and to the consequent DON production and accumulation.

Quality aspects

With regard to the agronomic perform-ance, data concerning the results of average production are reported in fig. 5. The highest yields have been found in the North area (4.48 t/ha) and the lowest in South area (3.33 t/ha); the production levels obtained are generally interesting for organic crops. Among the cultivars,

Fig. 3 - Means of DON positive

samples of the cul-tivars in different

agro-climatic areas; the maximum and minimum are also

reported.

Fig. 4 - Incidence % of DON contami-nation of durum wheat cultivars in different agro-climatic areas.


Fig. 5 - Production (t/ha) of organic durum wheat cultivars (Average of four years 2004-2007).

Claudio has reached the best produc-tion, while Iride has been highlighted especially in the North; the production of the old variety Cappelli has been quite poor owing to the plant height and the tendency to lodging.The average values of test weight has been recorded quite similar in all environ-ments. Among the cultivars it can be noted that Ciccio, San Carlo, Claudio, Grazia and Creso reached the highest values, although all the cultivars presented levels above 80 kg/hL, considered a good value for the durum wheat grading (UNI 10709) (fig. 6).Regarding quality traits, protein content appears to be a critical parameter in organic conditions because the absorp-tion and the availability of nitrogen is considered an essential factor for the organic crops. An average value above 12.0% has been recorded in the three environments: the best results (average

value 12.7%) have been obtained in South Italy, a suitable agro-climatic area for this cereal. Relevant differences have been detected among the geno-types (fig. 7): Cappelli had the highest protein content, owing to the lowest production level; San Carlo, Creso and Simeto appeared the varieties having a protein level equal or higher than the average value of environment, while Iride has been the cultivar showing the lowest level of proteins in all the trials.The rheological characteristics has been evaluated by different methods, widely used in the technological sector, (SDS, Gluten Index, Alveographic test), that are related to each other, but that also express different properties; therefore, a joint evaluation provides a more com-plete information.The results of the SDS test have shown similar average values in all environ-

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Fig. 7 - Protein content (% d.w.) of organic durum wheat cultivars (Average of four years 2004-2007).

ments (fig. 8) while in South Italy the highest value has been detected. The cultivars have maintained the same or-der of sedimentation levels in all agro-areas, even if with different values: San Carlo should the highest level.

The Gluten Index has not had remarkable differences between the environments and all varieties have shown good values with exception of Cappelli (fig. 9).However, since low levels of gluten content can provide an overestimate

Fig. 6 - Test weight (kg/hL) of organic durum wheat cultivars (Average of four years 2004-2007).


Fig. 8 - Sedimentation test (mL) of organic durum wheat cultivars (Average of four years 2004-2007).

of Gluten Index values (D’Egidio et al., 2008), different methods should be jointly considered in order to reach a right evaluation of varietal perform-ance.

Alveographic parameter (W) showed av-eraged levels not particularly high in all environments (fig. 10); the best values have been in South Italy (average 140) and among the cultivars for San Carlo.

Fig. 9 - Gluten Index of organic durum wheat cultivars (Average of four years 2004-2007).

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Fig. 10 - Alveographic parameter (W) of organic durum wheat cultivars (Average of four years 2004-2007).

Fig. 11 - Yellow index of organic durum wheat cultivars (Average of four years 2004-2007).

Quality traits (i.e. gluten quality or col-our) present a high genotypic effect, so the response of each cultivar growing

in different environments can change in magnitude, but the rank of cul-tivars does not significantly change


among the environments (Mariani et al., 1995). Therefore, the choice of cul-tivars suitable for specific agro-climatic environments represents a power tool to obtain raw materials having a suit-able qualitative levels for the industrial requirements.The semolina colour, expressed as yel-low index, showed significant differenc-es between the varieties, as expected for the strong genetic inheritance of this character; the cultivar San Carlo showed the highest values in all envi-ronments (fig. 11). Considering the lev-els required by pasta-making industry, the average values in the agro-climatic areas were not high, but it need to be underlined that the colour has not been considered in the breeding programs in the past time. Therefore several va-

Fig. 12 - Pasta cooking quality evaluation of organic durum wheat cultivars (Average of four years 2004-2007).

rieties of not recent constitution don’t show remarkable yellow index level. Better results has been generally re-corded in Southern area than in Centre and Northern areas confirming findings of Johnston et al. (1983) about the positive influence by warm and drought environments on the carotenoid pig-ments.Pasta cooking quality evaluation has not shown significant differences reaching always a medium quality (fig. 12). However it can be noted that the protein content and gluten quality did not reach high levels in this experimen-tation and that these two parameters play a primary role in determining pasta quality, mainly when low temperature drying cycles were applied (D’Egidio et al., 1990).

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CONCLUSIONS

The results obtained give a clear indica-tion about the role of the environmental and local conditions in determining the occurrence of DON in wheat. Therefore the choice of suitable sites in organic ap-proach appears to be an important fac-tor to prevent the DON contamination. However further studies are required for the evaluation of the susceptibility of the durum wheat cultivars both against to the FHB disease and related mycotoxins accumulation.Regarding the quality traits, protein level is the main factor to be improved for du-rum wheat from organic cropping system. However, a suitable choice of cultivars can provide higher guarantees, without added costs, in order to reply to industrial require-ments for products of high quality.

The cultivation of organic durum wheat in suitable agro-climatic areas is able to produce raw material responding to criteria of health and quality. The non-use of chemical products revealed un-satisfactory production level only for some unfavourable year and environ-ment. Even if it results more difficult to ensure regularly good protein levels, the use of modern varieties of good quality can provide raw material suitable for the requirements of pasta making indus-try when correct rotations are applied. Foods having high level of safety and quality are more and more demanded by consumers; in this contest organic products could be better appreciated with an enhanced traceability along all the production chain.

REFERENCES

D’Egidio M.G., Mariani B.M., Nardi S., Novaro P., Cubadda R. 1990. Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality. Cereal Chemistry, 67 (3), 275-281.

D’Egidio M.G., Mariani B.M., Nardi S., Novaro P. 1993. Viscoelastograph measures and Total Organic Matter test: suitability in evaluat-ing textural characteristics of cooked pasta. Cereal Chemistry, 70 (1), 67-72.

D’Egidio M.G., Cantone M.T., Cecchini C., Gosparini E., Dottori A. 2008. Caratteristiche qualitative delle varietà in prova nel 2006-2007. Molini d’Italia, 1, 23-49.

Johnston R.A., Quick J.S., Hammond J.J. 1983. Inheritance of semolina color in six durum wheat crosses. Crop Science, 23, 607-610.

Mariani B.M., D’Egidio M.G., Novaro P. 1995. Durum wheat quality evaluation: influence of genotype and environment. Cereal Chemistry, 72 (2), 194-197.

Miller J.D. 2008. Mycotoxins in small grains and maize: Old problems, new challenges. Food Add. and Contaminants, 25 (2): 219-230.

Pestka J., Smolinski A.T. 2005. Deoxynivalenol: toxicology and potential effects on humans, 8: 39-69.

Rocha O., Ansari K., Doohan F.M. 2005. Effects of trichothecene mycotoxins on eukaryotic cells: A review, 22 (4): 369-378.

UNI - Italian Organization for Standardization: Gluten Index n. 10690 (1997), alveographic test n. 10453 (1995), qualitative requirements and classification of durum wheat grains n. 10709 (1998).

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Production systemsfor increasing the MARKET VALUE of durum wheat organic pastaE. DE StEfaniS1* - D. SgrullEtta1 - S. Pucciarmati1 -P. coDianni2

1CRA - Cereal Quality Research Unit - Via Cassia 176 -00191 Roma - Italy2CRA - Cereal Crop Research Centre - S.S. 16 Km 675 -71100 Foggia - Italy*corresponding author: [email protected]

Key words: durum wheat organic production, pasta making process, “monovari-etal” organic pasta

Abstract

In this paper a chain model for organic durum wheat pasta was presented; in particular, the va-riety and grain processing tech-nologies more appropriate for improving the end product quali-tative traits were assessed. The durum wheat varieties were se-lected through agronomical trials in that demonstrated to be well adapted to the organic farming in the chosen growing area. The pasta products, particularly sug-gested for the short production and distribution systems, were obtained by using a single durum wheat variety. Two milling sys-tems, which allowed to produce semolina (19.7% particle-size dis-tribution <180 mm) and “semo-lato” (10.6% with particle-size distribution <180 mm), and two drying temperatures (50° and 80°C) during the pasta making process were also applied. As regards the global cooking value, the qualitative aspect more im-portant for pasta consumers, the “monovarietal” pasta samples obtained from sufficient to op-timum assessments in relation to raw materials (semolina or “semolato”) and drying tempera-ture diagrams utilized; as matter of fact in comparison with semo-lina, the use of “semolato” and 80°C drying temperature allowed to produce pasta having the best cooking quality. In the paper the opportunity for increasing the market value of organic pasta through label transparency about durum wheat variety identity as well as applied processing was discussed.

INTRODUCTION

In the last years the demand of organic foods at world-wide level has been continuously in growth and, at present, organic farming is one of the fastest-growing segments of Europe and United States agroindustry (Lu et al., 2005). As it is well known Italy, leader in Europe for organic food production and export, is in the higher world positions for organic cultivating area which, currently, is more than one million hectares with about 51,000 opera-tors involved in the sector (SINAB and IFOAM data).Research has an important role in growth and progress of organic agriculture; the development of this agriculture practice, preserving the natural resource base, determines, in fact, the need of on-farm survey and experimental re-

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search to increase the knowledge and transfer to the farm. To this aim recent research has been carried out within the main institutions (also the Italian Ministry of Agriculture, MIPAAF, financed a group of research projects, covering the main crop chain) by exploring the first problem areas in organic agronomic conditions.Within the projects financed by MIPAAF, in the cereal sector the research focused on the critical aspects of wheat organic growing i.e. yield, resistance to biotic and abiotic stresses, organic management in terms of nitrogen fertilizer and agricul-tural techniques. Specific attention was also paid to investigate on agronomical systems suitable for improving the qual-ity and safety characteristics of durum wheat raw material. In this context, con-sidering that in organic farming synthetic inputs cannot be applied and the permit-ted substances (organic fertilizers, natural pesticides) can be uneconomical in the long-term period, the research explored the biodiversity management as suitable strategy to safeguard organic production qualitative traits. Research aimed to test specific cultivars for such agricultural sys-tem i.e. variety characterized by a high efficiency in the use of nitrogen, resistant to pests and diseases, suitable for yield-ing grain with high qualitative traits. In this aim, at present, organic farmers often prefer cultivars which are selected and adapted to local specific conditions (soil, climate and production system), since the availability of organic varieties is scarce, i.e. varieties selected through breeding programmes for sustainable and organic

production systems; moreover, the local breeds generally show higher perform-ance as regards the nutrient use efficiency under organic agronomical conditions.Data from field trials carried out in this project for three years under different organic practices allowed to evidence the factors which can affect the quality prod-uct performance and, on the other hand, demonstrated as an adequate control of some limiting factors could permit to improve the quantitative and qualitative aspects of durum wheat organic produc-tion.This paper presents additional results in order to furnish further indications to improve the chain of organic pasta prod-ucts; in particular, the use of a single high quality durum wheat variety to introduce the “monovarietal” brand in the label and increase the market value of the end product is discussed. The actual pres-ence on the market of “monovarietal” pasta is limited; the pasta industry, in fact, prefers to use semolina blends that guarantee homogeneity and stability to product quality characteristics. Organic pasta production with “monovarietal” brand, responding to the main reasons for organic food consumer – i.e. percep-tion of natural and safe raw material, good organoleptic attributes, adequate whole process information (Schmid et al., 2004; Midmore et al., 2005) – could favour the increase of organic pasta con-sumption both for occasional and regular organic buyers as well as provide a new market opportunity for farmers and for the other organic channel actors.


THE STANDARDS FOR THE DEVELOPED CHAIN MODEL

stage. A broad range of variability and a different behaviour in N organic fertilizer use both for the quantitative and qualita-tive aspects of grain production were evidenced. Applied organic fertilizer in-creased the yield of 17%, on average, (N0=3.17, N80=3.71 t/ha) but the cultivar response significantly differed. In par-ticular some genotypes were markedly favoured, as the yield increase was very significant, up to 32%. At N80 one out of the most productive varieties also fur-nished grain with the highest test weight (82.7 kg/hl). As concern qualitative traits, as expected, the applied N fertilizer promoted the qualitative response; in fact, at the highest nitrogen fertilizer rate all varieties generally showed bet-ter performance in terms of protein content and quality, the mean amount of protein being 13% d.m. The two chosen cultivars showed grain with the best qualitative potential in the three years owing to a higher ability in grain nitrogen accumulation and also differentiated for other qualitative traits more directly as-sociated with durum wheat end quality, in particular the insoluble protein frac-tion (Sgrulletta and De Stefanis, 1989). The added organic fertilizer favoured the cooking quality (D’Egidio et al., 1982), on average the products had a good global cooking value but the cultivar response was different, the data allowing to evi-dence some optimum products. Further details on the effect of the agronomic

The raw material

The durum wheat chain model was de-veloped in a South Italy area particu-larly devoted to durum wheat production. Agronomical trials carried out during three years (2004-2006) in the identified area (Foggia, Puglia) allowed to identify some genotypes responding to the research objectives, i.e. showing good perform-ance under organic farming (sufficient grain yield and good quality raw material); in particular, two durum wheat cultivars, constituted in the years 80-90th and, at present, scarcely cultivated, were chosen for the following process steps; the two cultivars were very adapted to South Italy area where the trials were carried out and where usually provided good quality prod-ucts under conventional management.The two varieties, included into a group of 15 durum wheat genotypes, were screened for potentially high quantita-tive and/or qualitative traits among local breeds at present not cultivated or little spread, recent cultivars and varieties known for good quality grain production under hard agronomic and environmen-tal conditions, too. The trials were per-formed in a certificated organic soil on chick-pea as previous crop; the nitrogen use efficiency was evaluated by compar-ing one trial with only N fertilizer residue of previous legume (applied N=0) and an other with additional organic N fertilizer (N=80 kg/ha) supplied in the shooting

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variability factors on yield and qualitative characteristics of organic products as well as the different behaviour of all the examined varieties are reported in De Stefanis et al. (2008).

The pasta-making process

The two cultivars were successively grown in open field (organic certified soil) adopting the best identified agronomical conditions. The single variety grain was utilized for “monovarietal” pasta yielding and appropriate process conditions were applied in order to safeguard and enhance the product quality characteristics.

MillingIn order to enhance the quality of raw material obtained from these varieties, the grain was processed by applying two different milling systems. In this aim the grain of both cultivars was milled in pi-lot plant for producing semolina (19.7% particle-size distribution <180 mm) and in semi-industrial milling plant for mak-ing “semolato” (10.6% with particle-size

distribution <180mm). As evidenced in tab. 1, in general terms the materials showed good qualitative characteristics; the pro-tein concentration was about 11.6% d.m., in agreement with the Italian legislation (Regulation N. 187/2001) and Disciplinary for pasta production of Italian Association for Organic Production (AIAB, PT.07 Rev.01/2002); no significant differences were evidenced both between the two cultivars and the two milling systems. The gluten quality of semolina and “semolato” was in the medium class and one of the two cultivar showed better gluten quality performance. For both varieties the grain processing in “semolato” didn’t alter the visual aspect of materials but, as expected, in respect of traditional semolina caused an increase in the ash content (data not reported) that, however, resulted in agree-ment with the Italian legal limits provided for the “semolato” product (0.90-1.35% d.m., Regulation N. 187/2001).

Pasta making process in pilot plantPasta, spaghetti shape, was produced both with semolina and “semolato” in

Table 1 - Chemical composition of utilized semolina and semolato and cooking values of the corresponding pasta samples dried in pilot plant at two temperatures.

Local varieties Protein content W alveographic index Yellow coloura Pasta global cooking valueb

% d.m. 50°C 80°C

SemolinaA1 11.4 200 18.3 64 70B1 11.5 140 18.9 57 76

SemolatoA2 11.6 185 20.7 69 76B2 11.8 165 21.0 63 78a was measured by yellow index (coord. b*).b low <55, sufficient ≥55 and <65, good ≥65 and <75, optimum ≥75.


pilot plant using two drying diagrams at different temperatures, 50° and 80°C, according to the standard procedure (D’Egidio et al., 1982). The use of “sem-olato” with 80°C drying temperature in pasta making process gave the best re-sults in relation to cooking test (tab. 1); in these conditions, in fact, both spaghetti presented optimum organoleptic proper-ties (global cooking values: 76 and 78). On the other hand the application of the same drying diagram on the semolina provided a lightly different response be-tween the two cultivars (global cooking quality: 70 and 76). At 50°C drying tem-perature both semolina and “semolato” gave end-products of inferior quality, the experts classified these pasta with suf-ficient or good cooking value.

Pasta making process in semi-industrial plantThe product suitability for organic market was verified by furnishing “semolato” from the two selected cultivars to the Pasta Industry (Fabbri Pasta Industry, Strada in Chianti - Firenze). In order to produce pasta (spaghetti shape), the technological process was performed in old traditional conditions at 35°C drying temperature

for a long time (64 h). Tab. 2 reports the qualitative traits of the pasta products ob-tained from a single durum wheat variety. In general the chemical composition, i.e. moisture, protein and total lipid contents, was similar in both products. The ash content was higher than the traditional product, however it met the limits that the law provides for pasta manufactured with “semolato”, and the colour was quite similar to the pasta produced with whole semolina without alterations in terms of visual aspect (fig. 1).

Table 2 - Chemical composition and cooking value of pasta produced with semolato in semi-industrial plant by using 35°C drying temperature.

Local Moisture Protein content Lipid content Ash content Yellow coloura Pasta globalvarieties % % d.m. % d.m. % d.m. (b*coord.) cooking valueb

A3 11.3 11.9 1.4 1.3 29 70B3 11.5 11.8 1.4 1.2 29 72awas measured by yellow index (coord. b*) on whole spaghetti samples.blow <55, sufficient ≥55 and <65, good ≥65 and <75, optimum ≥75.

Fig. 1 - The two pasta products obtained from a single durum wheat variety in semi-industrial plant.

pasta


In relation to cooking quality charac-teristics in the table is reported the final value of the global cooking assess-ment obtained by averaging the score of three experts which on cooked pasta evaluated surface stickiness (amount of substances adhering to pasta surface), firmness (resistance to chewing) and bulkiness (high or low tendency of pasta to remain in a mass). As it is shown the

experts indicated a good global quality in particular by estimating the firmness to be optimum (data not reported). These results were confirmed by a consumer acceptance test carried out with a group of untrained consumers (about 30 volun-teer consumers) and by a panel of expert tasters, which expressed a very good as-sessment on the sensory characteristics of both organic pasta (data not shown).

DISCUSSIONS

This paper shows the possibility to pro-duce good quality durum wheat pasta from organic agriculture by using appro-priate identified standards. Data demon-strated that the qualitative differences between organic and conventional prod-ucts could be overcome through an ap-propriate selection of raw material and process technologies.Specific additional and certified label-ling could ensure consumers about the whole product processing; label transparency about durum wheat va-riety identity and applied processing method could be an important strategy for organic food and, in particular, for organic pasta to guarantee a positive future development of this sector. In fact considering that low input agricul-ture and traditional food processing appear as systems that produce high quality foods, the suggested product, obtained with ecological production management and characterized through the durum wheat variety identity, could

increase the interest of the consumers for organic food and, as a consequence, the benefits associated with a broader social and environmental goal (Winter and Davis, 2006).On the basis of the results two local va-rieties, grown in organic conditions right with the identified area, provided grain whose good qualitative traits were fur-ther improved by “semolato” milling, such as they could be considered for yielding a new organic pasta product, “monovarietal semolato-spaghetti” hav-ing the quality attributes required from consumers. The “monovarietal” pasta production from local cultivars could be an interesting opportunity in that, over-coming the uniformity of products on the market and assuring specific certi-fied characteristics, contributes to add value to organic durum wheat products favouring the competitiveness of this national food industry segment; pasta industry could increase the sales by fur-nishing differed organic products to the


market. Moreover the model of “mono-varietal” pasta by using local varieties might represent a useful example for developing a durum wheat “short sup-ply chain” which could benefit farmers from “in loco” organic grain contracting and consumers from end-product price lowering. In this context, in the future, it is desirable that the required traits for high value pasta production – high qual-ity and stability of quality characteristics in the identified growing area – are

particularly considered in the durum wheat breeding of varieties suitable for organic and sustainable agriculture.

Acknowledgements

The Authors thank dr. Giovanni Fabbri (Fabbri Pasta Industry) for technical support. This research was founded by MIPAAF, Project “Cerealicoltura Biologica: interventi agrotecnici e genetici per il miglioramento quanti-qualitativo del frumento duro e tenero e la valorizzazione dei prodotti deri-vati (BIOCER)”.

REFERENCES

D’Egidio M.G., De Stefanis E., Fortini S., Galterio G., Nardi S., Sgrulletta D., Bozzini A. 1982. Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World, 27 (8): 367-368.

De Stefanis E., Sgrulletta D., Pucciarmati S., Li Destri Nicosia O., Codianni P. 2008. Recupero di varietà autoctone per la filiera del frumento duro in biologico. Atti del Convegno nazionale per l’agricoltura biologica. Roma, 23-24 giugno 2008: 246-249.

Lu C., Hawkesford M.J., Barraclough P.B., Poulton P.R., Wilson I.D., Barker G.L., Edwards K.J. 2005. Markedly different gene expression in wheat grown with organic or inorganic fertilizer. Proc. R. Soc. B, 272: 1901-1908.

Midmore P., Naspetti S., Sherwood A.M., Vairo D., Wier M., Zanoli R. 2005. Consumer at-titudes to quality and safety of organic and

low input foods: a review. Report on con-sumer perception in European Countries with different supply chain and current levels of consumer participation in organic food. Rev. 1, Funded by the European Commission under the Sixth Framework Programme for European Research & Technological Development (2002-2006), Thematic Area Food Quality and Safety.

Schmid O., Beck A., Kretzschmar U. (Editors) 2004. Underlying Principles in Organic and “Low-Input Food” Processing – Literature Survey. Research Institute of Organic Agriculture FiBL, CH-5070 Frick, Switzerland.

Sgrulletta D., De Stefanis E. 1989. Relationship between pasta cooking quality and acetic acid-insoluble protein of semolina. J. Cereal Sci., 9: 217-220.

Winter C.K., Davis S.F. 2006. Organic Foods. J. Food Sci., 71 (9): R117-R124.

dough


New insights in DOUGH PROCESSINGDonatella Peressini1* - atze Jan van Der Goot2

1 Department of Food Science - University of Udine - Via Sondrio 2A - 33100 Udine - Italy2 Food and Bioprocess Engineering Group - Wageningen University - P.O. Box 8129 - 6700 EV -Wageningen - The Netherlands*corresponding author: [email protected]

Key words: shear flow, dough, microstructure, processing

Abstract

Mixing is a critical operation in dough processing. Because mix-ing itself is a complex combi-nation of rotational, shear and elongational deformations, it has always been extremely difficult to understand dough mixing on a mechanistic level. Apart from that, a quantitative relationship between the type of deforma-tion in the mixing and the result-ing dough properties is still lack-ing. This paper reviews our main findings in this field. We focused on the effects of well-defined flow regimes on dough proper-ties to gain a mechanistic insight in dough processing and con-cluded that simple shear flow and elongational flow influenced material quite differently.In elongational flow, the material was stretched and largely de-formed favouring the break-up phenomenon. Simple shear flow caused rotation of protein patch-es, which promotes colloidal ag-gregation and local phase sepa-ration. High shear rates induced break-up of gluten domains and development of a network with-out having a severe effect on a molecular scale. The results outlined that it is not the me-chanical energy input, but the type of deformation applied that is of crucial importance in dough processing. Dough was rather process tolerant upon simple shearing suggesting clear op-portunities for making dough processing milder. Theses find-ings shed a new light on the concept of under, optimally and over-mixing, and open up inter-esting possibilities for innovative mixer designs.

INTRODUCTION

Dough is made by combining wheat flour, water and en-ergy through mixing. Mixing is a critical operation in dough processing, because of its influence on microstructure. The dough microstructure correlates closely with a large number of quality properties in the final processed food. According to Bloksma and Bushuk (1988), mixing has three distinct functions in the development of the dough: distribution of materials, hydration, and energy input to develop a protein structure. Therefore, understanding the mixing process is an essential step towards optimis-ing wheat dough development (Schluentz et al., 2000). Mixing leads to stretching of glutenin particles, which in-duces unfolding and breakdown favouring intermolecular cross-links and the development of a continuous protein network (Amend and Belitz, 1991; Sutton et al., 2003). In this context, breaking and reformation of disulfide bonds through a thiol-disulfide interchange reaction seem to be important. Upon processing, some S-S bonds may break


and be reformed leading to the formation of larger molecular size protein through interchain S-S bonds (Wrigley and Békés, 1999). In this respect the covalent S-S bonds are often considered as transient or reversible cross-links (Edwards et al., 2001), relevant for the stability of larger protein network structures (Lindsay and Skerrit, 1998; Peressini et al., 2008).Dough development is recognised as a key requirement for bread production. The concept of dough development re-lated to changes in rheological properties is widely recognised. Most of the studies on dough have been on the relationship between mixing, dough rheological prop-erties and breadmaking performances. This relationship is important because of changes in gluten viscoelasticity during mixing and its importance for product quality. Depending on processing con-ditions, dough properties, such as vis-coelasticity or gas holding capacity vary strongly. In practical terms, dough can be under-processed, optimally processed or over-processed (Hoseney and Rogers, 1990). Extensive work has shown that mixing rate and mechanical energy input must be above certain critical values to develop the gluten network and to pro-duce a dough suitable for breadmaking purposes (Kilborn and Tipples, 1972). Generally, an optimum mixing time or en-ergy input has been related to optimum performances (Skeggs, 1985). At opti-mum mixing, dough is hydrated and de-veloped to give the maximum resistance to extension. Continued mixing of dough past the optimum causes a progressive

decrease in elasticity and increase in stickiness, which depend on flour com-position (McRitchie, 1992). Also the glu-ten network becomes disrupted at pro-longed mixing times (Peighambardoust et al., 2006).Flours with a larger dough strength are more process tolerant, which makes it easier to obtain optimal dough mixing. This fact explains why much cereal re-search is focused on making dough more process tolerant through techniques such as genetic cross. High dough strength has been target as a desirable quality characteristic in many breeding programs (Dexter and Marchylo, 2001).Remarkably, only a few studies focus on improving the process. Instead of making the dough more process tolerant, another approach could be to make the proc-ess milder for the dough. Actually, it is remarkable that mixers are used to form a gluten network, because its formation relates to a kind of phase separation of the starch and gluten. In other words, a certain extend of demixing is necessary to create a gluten network. So, from theo-retical considerations, it can be expected that mixers are not the optimally process equipment for making a good dough.Recent research by Peighambardoust et al. (2006; 2007) and Peressini et al. (2008) show that clear opportunities exists for making dough processing milder. They concluded that the mixing energy is not the important parameter, but the actual deformation put onto dough. This finding also sheds a new light on the concept of under, optimally and over-mixing.

dough


ENERGy INPUT AND flOw PATTERNS

The energy (often indicated as Specific Mechanical Energy, SME) transferred to the material during a mixing process can be expressed as:

with ω being the rotation speed (s-1), m the mass of the material filled in the mixer, M(t) the torque at time t (Nm), and tf being the total processing time (s). In this equation, SME had the units kJ/kg. It is clear that SME is a lumped parameter, and does not contain any details about the flow patterns inside a dough mixer. The main question that now arises, is whether it is important how energy is transferred to the dough.Answering this question requires a de-tailed study of the complex time-depend-ent flow and deformation pattern of the material inside the mixer during process-ing. Such a study could extract the main deformation characteristics. Generally, three main types of flow can be distin-guished in real processes: purely elon-gational flow, shear flow and rigid body motions (rotation) (Jongen et al., 2003).

From the latter study, it could be derived most material is deformed in a simple shear like matter, but a small part of the material is elongated (especially between the mixer blades, and when pressed through the narrow space between the blades and the barrel of the mixer).Simple shear flow and elongational flow influence material quite differently. In emulsions, it is well known that break-up of the dispersed phase is favoured by elongational flow (Walstra, 1983). Simple shear flow generally is more im-portant for coalescence of the dispersed phase (Habeych et al., 2008). It seems therefore likely that a dough that is de-veloped with elongational deformation only will differ from a dough processed using shearing at comparable energy inputs. Because mixing itself is a com-plex combination of rotational, shear and elongational deformations, it has always been extremely difficult to understand dough mixing on a mechanistic level. An approach therefore is to simplify mixers in such a way that only one flow pattern is dominant. A summary of those studies is given in the next section.

THE EffECT Of wEll-DEfINED DEfORmATION ON DOUGH PROPERTIES

Mechanistic insight into the dough prepa-ration process might be improved through the application of well-defined deforma-tion. However, a prerequisite is that com-

parable mechanical energy input and shear stress are applied when analysing the mixing process in terms of well-defined shear and elongational deformations.


The effects of well-defined deformations on dough properties were studied by sev-eral authors (Campos et al., 1997; Lee et al., 2001; Schluentz et al., 2000). Lee et al. (2001) used a conventional rheometer to conclude that simple shear or elon-gational deformations did not produce dough quality (judged by the amount of protein matrix) when compared to that produced by a z-blade mixer. However, energy amount input was much lower than energy input of a z-blade mixer. Consequently their results are difficult to interpret, which makes comparison with commercial processing difficult.Van den Einde et al. (2003) and Peighambardoust et al. (2004) introduced a new method based on a pilot-scale shear cell, which applied high shear stresses (up to 50 kPa) and specific me-chanical energies (SME, up to 400 kJ/kg) comparable (and even above) to those used during industrial dough mixing and extrusion. Peighambardoust et al. (2004) used a well defined shearing treatment and obtained pasta-like products with acceptable properties in terms of cook-ing loss, swelling behaviour and product firmness, suggesting the formation of a continuous gluten network.

Another study was focussed on the effect of simple shearing flow on the physical properties of gluten at a more structural level (Peighambardoust et al., 2006; Peressini et al., 2008). Main fo-cus was on its most functional part, the glutenin macropolymer fraction (GMP). The effect of simple shear flow was compared with z-blade mixing at simi-lar levels of energy input. Processed dough was investigated at different length scales using various techniques (tab. 1). Mixing led to the formation of a continuous gluten network surround-ing starch granules, whose typical size was rather small (fig. 1D1). Prolonged mixing induced extensive breakdown of gluten network (over-mixing), resulting in a homogeneous dispersion of proteins into the dough (Peighambardoust et al., 2006). When the dough was mixed in a z-blade mixer, the amount of GMP decreased sharply upon processing (fig. 2) (Peighambardoust et al., 2005; 2006). In addition, the dough lost its strain-hardening properties and became sticky upon prolonged mixing (tab. 2).Simple shear processing transformed the relatively homogeneous dough into a rather heterogeneous material as a re-

Table 1 - Techniques used to investigate processed dough at various length scales.

Scale Resolution (µm) Techniques Information

Microscale 10-100 GMP content Breakdown at molecular level Small deformation rheological test (creep test) InteractionsMesoscale 100-1,000 Confocal Scannnig Laser Microscopy (CSLM) MicrostructureMacroscale >1,000 Large deformation rheological test Technological performances (uniaxial tensile test) Interactions

dough


sult of local separation of starch particles and gluten (fig. 1A1-C1). This behaviour shows similarities with shear banding phenomena as for example described by

Fig. 1 - CSLM images and schematic illustration of the morphology development of dough under shearing and mixing. Sheared doughs at 7.6 s-1 (A1, A2), 22 s-1 (B1, B2) and 37 s-1 (C1, C2). Mixed dough (D1, D2). Green, starch granules; red, protein.

Table 2 - SME and fracture parameters for doughs subjected to mixing and simple shear-ing processes.

Samples SME σmax εH dlnσ/dε (kJ/kg) (kNm-2) (-) (-)

MIXINGTime (min)*12 122 142a 2.12a 1.73a

25 246 72b 1.45c 1.67b

45 420 39c 1.77b 1.25c

SHEARINGTime (min)*12 150 87a 1.97a 1.61a

25 236 64b 1.96a 1.68a

45 307 43b 2.06a 1.68a

Shear rate (s-1)**7.4 82 130a 2.62a 1.88a

22 300 65c 2.36c 1.75b

37 200 91b 2.46b 1.64c

* Peighambardoust et al. (2006); ** Peressini et al. (2008).Values within a column followed by the same letter are not significantly different (P>0.05).σmax = fracture stress, εH = Henky strain at fracture stress, dlnσ/dε = apparent strain hardening computed in the strain interval of 20-95% fracture strain.

Fig. 2 - Effect of specific mechanical energy on GMP content of sheared () and mixed () doughs.


Vermant (2001). Compared to mixing, glu-ten formed very large structures. Recent results showed that the shear rate could be used to control the gluten domain size (Peressini et al., 2008). At low shear rate of 7.4 s-1, the gluten domains were clearly visible by eye, suggesting that the domains were at least several mil-limetres in diameter (fig. 1A1). CSLM im-ages of sheared dough at 37 s-1 showed the loss of large gluten patches and the transition from a heterogeneous to a more homogeneous protein distribution in which starch granules are embedded (fig. 1C1). In order to better understand the effect of shearing, we studied the changes in the very highly aggregated glutenin fraction GMP. Shearing did not lead to appreciable changes in GMP con-tent increasing processing time or shear rate (fig. 2 and 3) (Peighambardoust et al., 2006; Peressini et al., 2008). The dif-ference in GMP-content at SME=0 could be explained by the fact that in case

of mixing, flour was used and in case of shearing zero-developed dough. This leads to a difference in GMP-content. In contrast to mixing, simple shearing pre-served strain hardening regardless the process intensity (time) (tab. 2). Gluten network formation by shear did not imply molecular breakdown effects.This approach showed that process-ing (shearing and mixing) influences the dough properties at various length scales (Peressini et al., 2008):- molecular and microscopic levels: glutenins form a network containing reversible cross-links. Such aggre-gates are mainly stabilised by disulfide bonds, while non-covalent interactions seem to be important for re-assemble of processed dough. Mixing causes detrimental effects at molecular level, while only slight changes are related to shearing (more tolerant process). The detrimental effects are reflected by a decrease in GMP and reduced strain hardening;- mesoscopic level: the wheat protein can aggregate through physical interac-tions when the dough is deformed (fig. 1A2). The final dough structure depends on the strength of those interactions and the deformation applied. We proposed a different mechanism for break-up of gluten domains during mixing and shear-ing. In case of shearing, it is more likely that the gluten domains are elongated and subsequently broken, without hav-ing a severe effect on molecular scale (fig. 1B2-C2). In case of mixing, the effect is indirect. During mixing, the dough is

Fig. 3 - Effect of simple shearing at different shear rates on GMP content of doughs.

dough


weakened due to changes at molecular level, which reduces its ability to form structures (fig. 1D2).The use of simple shear flow in the case of dough leads to structures in dough that could not be obtained using mix-

ing conditions. Given that simple shear processing does not alter the vitality of gluten (as measured by GMP) and that no reorientation hinders the full assembly of gluten structures under flow explains the structure formation process.

NEw INSIGHTS IN DOUGH mIXING

From the studies presented above, it is clear that the mechanical energy is not the sole parameter driving the dough development process. It seems that the type of deformation applied to the material during mixing strongly influences dough structure formation as well.The importance of the actual deforma-tion rate was already found by Don et al. (2003) but not as such described. They found that different mixers (Mixograph mixer vs z-blade mixer) require differ-ent mixing energies to obtain optimally mixed dough. Also over-processing oc-curred at different levels of mixing input. It seems that the pin mixer requires less energy to mix optimally, but can add more energy before over-processing starts to occur. Jongen found that dif-ferent mixers provide different ratios of elongational flow and simple shear flow (Jongen et al., 2003). This hints in the direction that the effect of elongational deformation on dough characteristics is completely different from shear defor-mation.Elongational flow stretches material, thereby favouring break-up. In case

of gluten, mechanical forces induced by flow deformation even decreases the molecular weight, leading to a re-duced ability to form gluten structures. Simple shear flow causes rotation of protein patches, which promotes col-loidal aggregation and shear-banding. High shear stress induces break-up of gluten domains and development of a network without having a severe effect on a molecular scale. This can explain why dough is rather process tolerant upon simple shearing. Regions near the moving parts and the walls in a z-blade mixer have a pronounced shear flow. The main elongational zone is in the upper part of the mixing cavity (Jongen et al., 2003). Also, a Mixograph has distinct zones with a different predomi-nant flow.The new insights described above can be used to give a new explanation for the concept of under, optimally and over processing of dough. Traditionally, the dough in a mixer is considered as a homogeneous material. However, it seems important to consider the local flow effects in a mixer. As shown above, a division should be made between


simple shear flow and elongational flow. Simple shear flow seems necessary to create a gluten network. In other words, a minimum of simple shear deforma-tion is necessary to obtain the gluten network. In principle, it seems that the longer the simple shear deformation is applied, the more connected the gluten network becomes. In mixers, the effect of simple shear flow is hindered by the occurrence of reorientation of the ma-terial inside the mixer, since it is likely that the formation of bonds necessary to form a gluten network takes some time.As described above, simple shear flow only makes dough rather process tol-erant. Therefore, the fact that mixers weakens the dough can be attributed to the presences of elongational flow. The fraction of dough that passes a zone in which it is elongated be-comes larger upon processing time. Fortunately, dough has the unique ca-pacity to repair molecular breakdown by creating new S-S bonds (Peressini

et al., 2008). Nevertheless, after a certain processing time, the dough be-comes exhausted and starts to weak-en. This effect limits the processing time. It is clear that a higher dough viscosity enhances the effect of break-down, as the forces become higher in the system.Now, we have two time dependent effects. For simple shear flow, longer processing time seem beneficial for network formation. The fact that upon processing, a larger fraction of the dough is weakened because of the elongation puts a limit onto the maxi-mum processing time that can be ap-plied. At short processing times, the role of the elongational flow will be limited, but the network has not be formed completely due to the limited total shear deformation applied. A long processing time leads to weakening. Those two effects explain a optimal dough processing window. This win-dow however is expected to be very mixer type-dependent.

CONClUSIONS AND fUTURE PROSPECTIVES

This paper present a new explanation for the concept of under, optimally and over processing of dough. The new insight relates the fact that a lumped process parameter, such as SME is not sufficient to explain the mixing behav-iour. Local flow effects inside a mixer should be considered as well. It seems that simple shear flow is responsible for

gluten network formation and does not lead to break-up at various length scales in dough. Elongational flow seems the most important flow type to explain dough weakening. This new insight seems to create new possibilities to make a process milder for doughs by reducing peak stresses in the system, which are normally induced by elonga-

dough


tional flow. The insights presented in this paper could form a driver for new mixer design, thereby relaxing the need for process tolerant wheat flours. It is clear that the use of new mixers could also create new wheat flour applications and related product innovations.

ABBREVIATIONS

CSLM: confocal scanning laser microscopy;GMP: glutenin macropolymer;SME: specific mechanical energy;S-S: disulfide;σmax: fracture stress;εH: the Henky strain;d.b.: dry basis.

REfERENCES

Amend T., Belitz H.D. Microstructural studies of gluten and a hypothesis on dough formation. Food Structure, 10, 277-288, 1991.

Bloksma A.H., Bushuk W. Rheology and chemis-try of dough. In: Pomeranz Y. (ed.) “Wheat: chemistry and technology”. American Association of Cereal Chemists. St. Paul, MN, pp. 131-218, 1988.

Campos D.T., Steffe J.F., Ng P.K.W. Rheological behavior of undeveloped and developed wheat dough. Cereal Chemistry, 74, 489-494, 1997.

Dexter J.E., Marchylo B.A. Recent trends in durum wheat milling and pasta processing: impact on durum wheat quality requirements. In: Abecassis J., Autran J.C., Feillet P. (eds) “Durum wheat, semolina and pasta quality”. Recent achievements and new trends. INRA Editions, Paris, 99, pp. 139-164, 2001.

Don C., Lichtendonk W.J., Plijter J.J., Hamer R.J. Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough. Journal of Cereal Science, 38, 157-165, 2003.

Edwards N.M., Peressini D., Dexter J.E., Mulvaney S.J. Viscoelastic properties of durum wheat and common wheat dough of different strength. Rheologica Acta, 40, 142-153, 2001.

Habeych E., Dekkers B., van der Goot A.J., Boom R.M. Starch-zein blends formed by shear flow. Chemical Engineering Science, 63, 5229-5238, 2008.

Hoseney R.C., Rogers D.E., 1990. The formation and properties of wheat flour doughs. Critical Reviews in Food Science and Nutrition, 29, 73-93, 1990.

Jongen T.R.G., Bruschke M.V., Dekker J.G. Analysis of dough kneaders using numerical flow simulations. Cereal Chemsitry, 80, 383-389, 2003.

Kilborn R.H., Tipples K.H. Factors affecting me-chanical dough development. I. Effect of mix-ing intensity and work input. Cereal Chemistry, 49, 34-47, 1972.

Lee L., Ng P.K.W., Whallon J.H. Characteristics of non-developed, partially developed, and developed doughs. Cereal Chemistry, 78, 447-452, 2001.

Lindsay M.P., Skerritt J.H. Examination of the structure of the glutenin macropolymer in wheat flour and doughs by stepwise reduction. Journal of Agricultural and Food Chemistry, 46, 3447-3457, 1998.

MacRitchie F. Physicochemical properties of wheat proteins in relation to functionality. In: Kinsella J.E. (ed), Advances in Food and Nutrition Research. Academic Press Inc., New York, vol. 36, pp. 1-87, 1992.

Peighambardoust S.H., van der Goot A.J., Hamer R.J., Boom R.M., 2004. A new method to study simple shear processing of wheat glu-ten-starch mixtures. Cereal Chemistry, 81, 714-721, 2004.

Peighambardoust S.H., van der Goot A.J., Hamer R.J., Boom R.M. 2005. Effect of simple shear on the physical properties of glutenin macro polymer (GMP). Journal of Cereal Science, 42, 59-68, 2005.

(continues at page 115)

IPM


Management of stored HARD WHEAT PESTSPasquale TremaTerra

University of Molise - Department of Animal,Plant and Environmental Science - Via de Sanctis 1 -86100 Campobasso - Italye-mail: [email protected]

Key words: hard wheat, pests, control, IPM

Abstract

After harvesting and threshing, the wheat is usually taken to storage facilities in which it can be damaged by several insect and mite species. Knowing which species of pests and beneficial insects are present is important in developing and implementing the best insect pest management program. Stored-product insects can be divided into three catego-ries according to their feeding habits: internal feeders, exter-nal feeders, and scavengers. Internal feeders usually com-plete development within a single kernel of grain. External feeders develop outside ker-nels, on damaged grain, grain debris, and grain products. The scavengers are unable to pen-etrate or feed on undamaged grain kernels. The most com-mon and important internal grain feeders are Rhyzopertha dominica, Sitophilus granarius, S. oryzae and S. zeamais. For the external grain feeding in-sects, the most frequently en-countered species are Plodia interpunctella, Trogoderma granarium, Cryptolestes fer-rugineus, Oryzaephilus suri-namensis, Tribolium casta-neum, Tribolium confusum, and mites. Some insects also feed on mold mycelia, such as Alphitobius diaperinus and Typhaea stercorea. The re-quest for pesticide residue-free raw materials on the part of leading industrial semolina-mills induces grain managers to adopt an Integrated Pest Management (IPM) approach to avoid pest problems in com-mercial warehouses.

INTRODUCTION

Stored-product insects and mites have a negative eco-nomic impact in three general ways: direct loss of biomass due to consumption of stored wheat; loss of product quality or value due to the presence of insects; and costs associated with preventing or treating insect infestations. It has been estimated that 5-10% of stored grain in developed countries and 35% of stored grain, or more, in developing countries is lost to insect damage. For processed cereal products it is the contamination of food that is the major issue, rather than loss of food material due to consumption by insects. Stored-product insects and their fragments can indicate that the food is adulterated, cause a health hazard and provoke allergic reactions, produce excretions that change the taste of food, and potentially carry disease-causing microorgan-isms. Infestation of packaged commodities has a wide range of negative impacts including loss of customer good-will, damage to commercial brand identity, failure

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to meet government regulations or pass plant inspections, and costs associated with handling of product returns and consumer complaints. If an insect is found in packaged food, consumers are not only hesitant to purchase the prod-uct in the future, but will also tell other consumers about their bad experience and thus compound the negative impact. Inspection programs may look for the insects or signs of insect presence (trails left in dust, their silk, damage caused by insects feeding, insect fragments in flour, or hotspots). The costs of insect sampling and insect pest management also are economic losses that must be attributed to insects.Effective management of pests within storage facilities of edible raw materi-als, such as hard wheat, is critical for maintaining an abundant, affordable, and safe food supply. However, the quality of the grain risks being compromised by the invasive action of animal pests, particularly insect species. The objective of stored grain management is to slow or deter this loss of quality so that grain can attain its highest potential market value. The food industry is sensitive to issues involving food quality and safety. However, there is considerable variation within the industry in terms of the qual-ity of pest management programmes, with some continuing to rely primarily on calendar-based pesticide treatments.It is well-known that hard wheat is one of the most important staple foods. After harvesting and threshing, the wheat is usually taken to storage facilities in

which it can be damaged by several spe-cies of moulds and pests, primarily sev-eral insect and mite species, but can be infested also by mice and birds. Knowing which species of pests and beneficial insects are present is important in devel-oping and implementing the best insect pest management program.Stored-product insects can be divided into three categories according to their feeding habits: internal feeders, external feeders, and scavangers. Internal feeders usually complete development within a single kernel of grain. Ovipositing females deposit each egg in a hole that they have bored into a kernel and then close the hole with a gelatinous plug, as in the Sitophilus weevils, or they may lay eggs outside the kernels, as in Rhyzopertha dominica and Sitotroga cerealella. In the latter case, the first instar larvae bur-row into kernels. Internal feeders are primarily a problem in grain fields or in grain storage and processing facilities. External feeders develop outside kernels, on damaged grain, grain debris, and grain products. They are often found in grain storages, processing plants, retail stores, and homes. The scavengers are unable to penetrate or feed on undamaged grain kernels. They lay their eggs and the lar-vae feed on dust and particles of food products, or on the kernels damaged by the internal or external feeders.The most common and important inter-nal grain feeders are Rhyzopertha domi-nica, Sitophilus granarius, S. oryzae and S. zeamais. For the external grain feed-ing insects, the most frequently encoun-


tered species are Plodia interpunctella, Trogoderma granarium, Cryptolestes ferrugineus, Oryzaephilus surinamensis, Tribolium castaneum, Tribolium confu-sum, and mites. Some insects also feed on mold mycelia, such as Alphitobius diaperinus and Typhaea stercorea.The major biotic factors influencing in-sect abundance in cereals are the pres-ence of internal grain feeders, the pres-

ence of fungi and the biochemical state of the grain. External feeders are rare in cereals undamaged by grain-handling equipment, but increase markedly with prior infestation by primary pests. The damage caused by internal feeders on whole kernels may facilitate coloniza-tion by secondary pests that continue to damage the cereals (Trematerra et al., 2000).

INSECT PESTS

Internal feeders

Rhyzopertha dominica (Fabricius) (Coleoptera) (fig. 1). R. dominica, the lesser grain borer, is thought to have originated on the Indian subcontinent, but is now cosmopolitan. Adults and larvae of R. dominica feed primarily on stored cereal seed including wheat, maize, rice, oats, barley, sorghum and millet. They are also found on beans, dried chillies, turmeric, coriander, ginger, cassava chips, biscuits and wheat flour. There are several reports of the lesser grain borer being found in or attacking wood.Sitophilus granarius Linnaeus (Coleoptera). Species of Sitophilus (S. granarius, S. oryzae and S. zeamais) can be identified using the keys of Gorham (1987) or Haines (1991).S. granarius, the granary weevil, is dis-tributed throughout the temperate re-gions of the world. In tropical countries it is rare, being limited to cool upland Fig. 1 - Rhyzopertha dominica.

areas. S. granarius is a frequent pest of wheat, and it can attack other cereals such as barley, maize, sorghum, rice and other cereal grains. Severe infestations can reduce stored grain to a mass of hulls and frass. Feeding damage by S. granarius can make grains vulnerable to attack by other pests which are unable to penetrate intact grains.

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Sitophilus oryzae (Linnaeus) and Sitophilus zeamais Motschulsky (Coleoptera) (fig. 2). S. oryzae, the rice weevil, and S. zeamais, the maize weevil, are found in all warm and tropi-cal parts of the world, but S. oryzae may also be found in wheat stored in temperate climates. S. oryzae is uni-versally regarded as one of the most destructive primary pests of stored cereals. It does not often breed in non cereal foods, although it does attack split peas and pasta. It can attack ce-real plants in the fields. Voracious feed-ing on whole grains by these insects causes in weight losses, fungal growth, quality loss through an increase in free fatty acids and it can even completely destroy stored grain in all types of stor-age. Invasion by this primary pest may facilitate the establishment of second-ary insect and mite pests and plant pathogens.

External feeders

Plodia interpunctella (Hübner) (Lepidoptera). P. interpunctella, the in-dianmeal moth, is common in warm climates. In hot tropical climates, it is of-ten more prevalent in cooler areas, such as highland regions. In cool temperate countries it can survive in heated build-ings. P. interpunctella attacks stored grains (in which it eats the embryo), milled cereal products, nuts, spices, peas, beans, lentils, chocolate and other commodities. In many countries P. inter-punctella can cause serious infestations

Fig. 2 - Sitophilus oryzae.

of stored products in large warehouses, grain elevators and food factories.Trogoderma granarium Everts (Coleoptera) (fig. 3). T. granarium, the khapra beetle, is believed to have origi-nated in India. It is especially prevalent in certain areas of the Middle East, Africa and South Asia, and is also found in certain specialized warm habitats in tem-perate countries. T. granarium does not appear to be established in South-East Asia, South America, North America, or

Fig. 3 - Trogoderma granarium.


Australia. The larvae of khapra beetle are serious pests of cereal grains and oilseeds. The adults rarely, if ever, eat or drink. In bag stores, the first signs of infestation are masses of hairy cast larval skins, which gradually push out from the crevices between sacks. Massive popu-lations of the insect may develop and grain stocks can be almost completely destroyed. T. granarium in many coun-tries have specific quarantine regulations against possible importation, it is an A2 pest in the Euro-Mediterranean region (EPPO/OEPP 1996).Cryptolestes ferrugineus (Stephens) (Coleoptera) (fig. 4). C. ferrugineus, the rusty grain beetle, is cosmopolitan, with a wide range extending from the tropics to temperate regions. It is more cold tol-erant than other species of Cryptolestes, and can survive winter in temperate climates. Cryptolestes infest a variety of cereal grains and other types of food. In grain, the embryo is often attacked, with the larva penetrating under the pericarp and completing development while con-suming the embryo. It is an important secondary pest of cereal grains, often following infestation by other insects.In addition to C. ferrugineus, C. pusillus is sometimes referred to as the “flat grain beetle” or “bran beetle”. The 2 species have the same colour, general morphology and size, although C. pusil-lus can often be slightly larger.Oryzaephilus surinamensis (Linnaeus) and Oryzaephilus mercator (Fauvel) (Coleoptera). In the small family Silvanidae, only O. surinamensis, the saw-

toothed grain beetle, and O. mercator, the merchant grain beetle, are of any im-portance as pests although other species such as Ahasverus advena and Cathartus quadricollis may be common in the humid tropics. Oryzaephilus spp. are not associ-ated with significant weight loss in grains; however, infestations by these pests can lead to substantial contamination with frass and dead bodies. Thus, quality dete-rioration is an important issue. O. surina-mensis, which is cosmopolitan, is a com-mon secondary pest of cereals and cereal products; O. mercator, mostly found in warmer, temperate and tropical regions, is more common on oilseeds, though it is also sometimes found on cereals. Both are good invaders of packaged foods.Tribolium castaneum Herbst (Coleoptera). T. castaneum, the red flour beetle, is cosmopolitan. Hosts include cereals, millet, wheat bran, flour, grain spillage, broken grains, grain products, mixed feeds, beans, peas, lentils, butter

Fig. 4 - Cryptolestes ferrugineus.

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beans, alfalfa seed, groundnut seed, and many other products. Both the larvae and adults of T. castaneum damage the host. They cause extensive damage to grains already damaged as a result of handling during harvest, holed grains, and those damaged by other pests. The larvae of T. castaneum feed primarily on the germ of the cereal and render the damaged grains unfit for sowing. T. cas-taneum not only reduce the germination of wheat grains, but also contaminate the wheat. When infestation is severe, these products turn greyish-yellow and become moldy, with a pungent odour. Repeated consumption of contaminated material constitutes a health risk to both humans and livestock; toxic symptoms were probably due to defensive secre-tions of benzoquinone compounds pro-duced by the insects. It is predaceous and cannibalistic.Tribolium confusum Jacquelin Du Val (Coleoptera). T. confusum, the con-fused flour beetle, is believed to have originated in Ethiopia. It is cosmopolitan, but particularly common in temperate climates, and much less common than T. castaneum in most parts of the trop-ics. T. confusum is an important pest of

many commodities, especially cereals and cereal products, but also dried fruits, nuts, spices. It is predaceous and can-nibalistic. Its economic importance is therefore similar to T. castaneum.

Mite pests

Acarus siro Linnaeus (Acarina). A. siro, the grain mite, probably is distributed worldwise, although because of its physi-cal requirements it is most common in temperate countries. A. siro dominates in post-harvest habitats ranging from farm stores to household larders, and at all points in the commercial chain between these two situations. Records other than of a cereal origin include meat, tea, spices, dried fruit and pulses. The major damage to whole cereal grains and other seeds is caused by the preferential attacks that mites make on the germ, which causes losses in germination viability. Odours build up in heavy infestations, caused by mites’ lipid secretions. Handling infested products can cause a contact dermatitis, respiratory allergy and asthma.Closely related species are A. farris and A. immobilis that infest farm stored grains and cheese.

PEST MANAGEMENT

The main differences between the on-farm and commercial stores were in their structural characteristics, the general hy-gienic conditions and control measures adopted against stored product pests;

these factors seem to be highly relevant in determining the greater complexity found for the insect pest fauna in tradi-tional storehouses compared to commer-cial facilities. The traditional granaries are


generally poorly constructed, and farm-ers are mostly unaware of safe storage practices, such as warehouse preparation for the reception of new products, the removal of old products, regular checks of the sanitary state of the warehouse, product control during the storage sea-son and the application of quick and ap-propriate interventional measures against the emergence of pests. Consequently, these facilities also are frequent sources of stored pests for commercial ware-houses where the grain is usually trans-ferred for lengthy storage.

Pest control is most successful in com-mercial granaries (fig. 5), silos and large flat warehouses and is usually based on carrying out both preventive and curative measures in integrated stored product protection systems. However, in some commercial warehouses surveys con-ducted led to the discovery of numerous species of harmful insects, which may indicate poor storage conditions. Pest control in commercial storehouses is generally based on chemical treatments carried out by the use of fumigants or contact insecticides. Of these, the

Fig. 5 - Storage bins.

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most important chemical products are the fumigants aluminium phosphide and magnesium phosphide. The fumigations are carried out several days after the grain is stored or when an infestation is detected by sample analysis. To prevent phosphine residues in grain bulk, the use of fumigants in bags is the preferred technique of fumigation. Furthermore, in some types of silos it is possible to apply a technique where gas is circulated inside the mass by means of a special fan that provides even gas distribution through-out the commodity. Regarding contact insecticides, several products containing pyrethrum extracts, pyrethroids or orga-nophosphates are registered for use on cereals.The request for pesticide residue-free raw materials on the part of leading industrial semolina-mills induces grain managers to adopt an Integrated Pest Management (IPM) approach to avoid pest problems in commercial warehous-es. This type of approach in protecting stored grain includes both preventive and control methods, such as sanitation and structural maintenance, aeration, moni-toring, alternative control methods and judicious use of effective chemical insec-ticides only when needed to avoid the economic impact caused by infestation. In this sense, IPM techniques should be considered as tools in a toolbox: not all of them are needed every time, but they still need to be made available.In commercial warehouses, sanitation procedures for empty storage facilities are usually carried out: storage structures

are emptied of old grain and cleaned before storing the new crop; the struc-ture is well sealed and repaired before harvest, especially the bin walls, roofs, doors and hatches; the grain handling equipment is kept in good condition; for additional protection against infestation, the inside surfaces of storage facilities are sprayed with residual insecticides 4-6 weeks prior to harvest.Aeration is often used to cool stored grain and to prevent moisture migration when ambient temperature drops below that of the grain temperature. Prevention of moisture migration by maintaining a uni-form temperature throughout the grain mass greatly reduces the possibility of mould development and insect feeding and reproduction. Aeration is generally obtained by passive airflow through the upper openings of the storage facility or by mechanically moving the bulk; only a few silos are equipped with fans.Monitoring is recognized as an important IPM post-harvest procedure of stored grain. In particular, grain managers fre-quently monitor grain quality and tem-perature, but only in a few cases im-proved pest-monitoring procedures are developed and adopted. Sampling of insect pests is often limited to counting the number of adult insects in the wheat samples taken for the purpose of grain grading. Furthermore, only in sporadic cases traps are used to verify the pres-ence of insect pests.Considering the alternative methods to chemical control, not many techniques of physical control have been widely accept-


ed and carried out in storehouses. The main methods employed are modified atmospheres, especially based on carbon dioxide (CO2), and nitrogen atmosphere (N2) as well; low temperature treatments (chilled aeration) and inert dusts are also employed. These techniques, however, are carried out only for organic products that still are of negligible importance on the food market. Yet, despite the consid-erable number of possibilities for biologi-cal and bio-technological control of stored wheat pests, none of them is currently employed under practical conditions.Besides pest management techniques, another critical factor affecting the po-tential growth of insect pests inside commercial wheat stores is commodity history before its arrival to the grana-ries. In many cases an infestation that has occurred in a traditional warehouse is transferred to a commercial facility

with the grain. Moreover, wheat is of-ten transported by means of ships and trucks that usually carry many types of products and are not cleaned of poten-tially infested grain or debris. Finally, as farm production frequently amounts to a few tons, it is possible for a single store-house to hold wheat that comes from many suppliers; consequently, the bulk can be entirely infested by pests arriving with a single grain load.Good storage hygiene plays an important role in limiting infestation by insects and mites. The removal of infested residues from the previous season’s harvest is essential, as is general hygiene in stores such as ensuring that all spillages are re-moved and all cracks and crevices filled. Infestations may also be limited by the storage of good quality grains such as whole cereals with fewer broken grains and dockage.

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flour analysis


Quali-quantitative ASSESSMENT OF CEREAL ARABINOXYLANS by HPAEC-PADM.C. Messia1 - R. Cubadda2 - M. Fanelli1 - e. MaRConi1*

1DISTAAM - Università degli Studi del Molise - Via De Sanctis snc - 86100 Campobasso - Italy2Parco Scientifico e Tecnologico Moliseinnovazione - Via De Sanctis snc - 86100 Campobasso - Italy*corresponding author: [email protected]

Key words: cereal flour/meal, arabinoxylans, HPAEC-PAD

Abstract

In this work the quali-quanti-tative determination of arab-inoxylans (AX) in cereal flours and meals was performed by the anion-exchange chroma-tography with amperometric detection (HPAEC-PAD). The proposed method allowed the determination of total and sol-uble AX and the assessment of the different distribution of arabinose and xylose in the AX chain with the possibil-ity to evidence AX structural modifications.

INTRODUCTION

The most common source of dietary fibre is the outer lay-ers and the endosperm cell walls of cereal grain (wheat, barley, oat, rye, etc.). The non-starch polysaccharides (NSP) found in mature cereal grain include the arabinoxi-lans (AX), which make up the pentosan portion of the insoluble fibre fraction.AX consist of a backbone of xylose (xyl) residues to which arabinose (ara) residues can be linked at the O-2 and/or O-3 positions. Ferulic acid and other substituents can be coupled to the ara through an ester linkage.In the wheat endosperm, AX are partially water extract-able (∼30%), and ara/xyl ratio (A/X) of 0.6 is usually found, but a wide natural variability is observed (Cleemput et al., 1993; Dervilly et al., 2000); AX in the outer part of the endosperm are less substituted with ara than those


from the inner one (Delcour et al., 1999). Besides, AX originating in the aleurone layer and from inner pericarp, testa and nucellar tissue are characterized by lower A/X ratio (0.3-0.4) (Antoine et al., 2003).AX, despite their low content (2-3% w/w) in wheat flour, have a strong im-pact on cereal technology and in the final products (Courtin and Delcour, 2002; Izydorczyk and Biliaderis, 1995). These components, because of their partial water-extractability and functional properties, such as viscosity, gelation and water-binding capacity, may affect dough and breadmaking performanc-es interacting with the gluten proteins (Michniewicz et al., 1991). AX are also important from a nutritional point of view with beneficial effect on the re-

duction of post prandial blood glucose (Lu et al., 2000) and cholesterol levels (Rieckhoff et al., 1999). In addition AX and beta-glucans have prebiotic effects (Charalampopoulos et al., 2000; Grasten et al., 2003).AX assessment is usually carried out by spectrophotometric methods: phloroglu-cinol method (Douglas, 1981) and orci-nol-HCl method (Hashimoto et al., 1987). These methods don’t give any informa-tion about the structure of AX chain and are also affected by sugar interferences. In this work, operating conditions of an HPAEC-PAD system were optimized and standardized for the evaluation of total and soluble AX comparing the results with those of the spectrophotometric methods.

MATERIAL AND METHODS

SamplesWheat flour, wheat bran and whole-meals of barley, spelt, emmer and du-rum wheat were used for the determina-tion of total and soluble AX.

AX analysis by phloroglucinol method (Douglas, 1981)Total AX: flour (5.0 mg) is added to 2 mL of water followed by 10 mL of a solution of glacial acetic acid, hydrochloric acid, phloroglucinol in a stoppered tube. The tube is placed in a boiling water bath for 25 minutes and the absorbance of the resulting solution measured at 552 nm and 510 nm.

AX analysis by orcinol-HCl method (Hashimoto et al., 1987)Water soluble AX: 100 mg of flour sam-ple are shaken in water at 30°C for 2 hours and centrifuged. Aliquots of the supernatant are hydrolyzed with 4N HCl at 100°C. The AX content is estimated, after treatment in boiling water bath with FeCl3 and orcinol and reading the absorb-ance at 670 nm. Total AX: flour (10 mg) is weighed into a glass tube, where 2 mL of 2N HCl are added, and the mixture is hydrolyzed at 100°C for 2.5 hours. After cooling, neutralization is carried out by the addition of 2N sodium carbonate and fermentable sugars are removed by

flour analysis


means of fresh compressed yeast. The mixture is then centrifuged and an aliquot of the supernatant is treated with FeCl3 and orcinol in boiling water bath, then the absorbance is read at 670 nm.

AX analysis by HPAEC-PAD methodWater soluble AX: 100 mg of flour sample are shaken in 10 mL of water at 30°C for 2 hours and centrifuged. Aliquots (1 mL) of the supernatant are hydrolyzed with 4N HCl for 2 hours. Total AX: flour (10 mg) is weighed into a glass tube, 2 mL of 2N HCl is added, and the mixture is hydrolyzed at 100°C for 2.5 hours. After cooling, neutralization is carried out by the addition of 2N sodium carbonate. Fermentable sugars are removed by fer-mentation: 2 mL of a 25 mg/mL of 0.2M Na phosphate buffer (pH 7) were added in a suspension of fresh compressed yeast (Saccharomyces cerevisiae) and incubated for 15 h at 30°C. The mix-ture is centrifuged and the obtained su-pernatant is diluted and injected in the chromatographic system. For the sample injection a Rheodyne injector (Cotati, CA, USA) with a 25 µL loop, was used. The chromatographic separation was carried

out with a Carbopac PA1 (250x2 mm) analytical column. The chromatographic run (22 min) was conducted with a 0.25 mL/min flow rate, using a mobile phase of water and 200 mM sodium hydroxide (90%-10%). The control of the instru-ment, the data collection and the total quantification were carried out by the chromatographic software Chromeleon (Dionex). An HPAEC-PAD Dionex sys-tem (Dionex Corporation, Sunnyvale, CA, USA) composed of a gradient pump (mod GP50) with an on-line degaser and elec-trochemical detector (model ED40) was used. The flow-through electrochemical cell (Dionex) consisted of a 1 mm diam-eter gold working electrode, a pH refer-ence electrode, and a titanium body of the cell as the counter electrode. The optimized time-potential waveform used was: 0.1 V at 0-0.40 sec, -2.00 V at 0.41-0.42 sec, 0.60 V at 0.43 sec, -0.10 V at 0.44-0.50 sec.Total and soluble AX were quantified on the basis of the arabinose and xylose content in the hydrolyzed sample: ([ara] + [xyl] x D x 0.88), where: D = dilution factor; 0.88 = adjustment for free sugar to anhydrous sugar.


Standardization of HPAEC-PAD procedure

Increasing concentrations of sugars (ara-binose, xylose, glucose, fructose and ga-

lactose) were used to check the analytical performances of the method (calibration curve, range of linearity, detection limit, repeatability, reproducibility, precision). The calibration curves, of each sugar


and matrix (flour, wholemeal, bran, etc.) showed a regression coefficient varying from 0.99 to 1.00.However, the high concentration of glucose released during the hydrolysis, affects arabinose and xylose quantifi-cation. Therefore various procedures to reduce the interference of glucose were tested: i) glucose oxidase for the conversion of glucose into gluconic acid (Houben et al., 1997); ii) fermentation of glucose by Saccharomyces cerevisiae (Hashimoto et al., 1987). The last treat-ment with Saccharomyces cerevisiae allowed the better analytical perform-ances and was selected for the sample preparation.Fig. 1 shows a typical HPAEC-PAD chro-matogram of arabinose and xylose in

total AX of wheat bran and flour using yeast pre-treatment.Tab. 1 shows the AX content (total and soluble) in different cereals obtained by the three different analytical proce-dures. The following considerations can be done:i) the phloroglucinol method gives un-der-estimated AX values in comparison with the orcinol-HCl and the HPAEC-PAD methods;ii) the orcinol-HCl and the HPAEC-PAD methods provide comparable results for both total and soluble AX;iii) the higher AX values of orcinol-HCl method are directly related to interfer-ence of glucose that is quantified with arabinose and xylose;iv) the HPAEC-PAD method allowing the

Fig. 1 - HPAEC-PAD chromatograms of arabinose and xylose in total AX of wheat bran and wheat flour.

flour analysis


Table 1 - AX content (g/100 g d.b.) in different cereals analyzed with different analytical procedures.

Sample Phloroglucinol method Orcinol-HCl method HPAEC-PAD method

Total AX Total AX Soluble AX Total AX Soluble AX

Wheat flour 2.30 ± 0.10 3.20 ± 0.13 0.32 ± 0.02 3.05 ± 0.02 0.26 ± 0.03Wheat bran 16.6 ± 0.24 29.9 ± 0.08 0.17 ± 0.03 27.4 ± 0.02 0.16 ± 0.02Durum Wheatcv. Cappelli 5.10 ± 0.04 8.78 ± 0.05 0.09 ± 0.02 8.21 ± 0.04 0.10 ± 0.03Barleycv. Kelibia 5.08 ± 0.06 7.30 ± 0.08 0.08 ± 0.04 6.87 ± 0.05 0.10 ± 0.03Speltcv. Triventina 4.20 ± 0.04 5.63 ± 0.10 0.11 ± 0.02 5.03 ± 0.03 0.11 ± 0.03Emmercv. Molise 3.65 ± 0.04 6.48 ± 0.04 0.23 ± 0.04 5.89 ± 0.04 0.18 ± 0.05

Table 2 - Composition of total and soluble AX (g/100 g d.b.) by HPAEC-PAD method in different cereals.

Wheat flour Wheat bran Durum Wheat Barley Spelt Emmer cv. Cappelli cv. Kelibia cv. Triventina cv. Molise

Total AX 3.05 27.4 8.21 6.87 5.03 5.89Ara 1.14 ± 0.02 13.8 ± 0.02 4.10±0.05 3.30±0.10 2.26±0.06 2.69±0.09Xyl 2.32 ± 0.03 17.3 ± 0.02 5.23±0.03 4.51±0.07 3.46±0.12 3.99±0.11A/X 0.49 0.80 0.78 0.73 0.65 0.67

Soluble AX 0.26 0.16 0.10 0.10 0.11 0.18Ara 0.08 ± 0.03 0.07 ± 0.02 0.06±0.00 0.04±0.01 0.05±0.02 0.10±0.01Xyl 0.22 ± 0.03 0.11 ± 0.03 0.05±0.01 0.07±0.00 0.07±0.00 0.10±0.00A/X 0.36 0.64 1.20 0.57 0.71 1.00

assessment of the amount of the indi-vidual sugars (ara and xyl) and their ratio (A/X) gives the opportunity to highlight the AX structural differences.A wide variability were found for ara and

xyl content and A/X ratios in different cereals (tab. 2). This variability can influ-ence some dough properties, justifying the different behaviour of flour/meal dur-ing processing.

CONCLUSIONS

The standardized HPAEC-PAD method is particularly suitable for the quali-quantitative AX determination in cereal flour/meal. In addition, the detection of the compositional sugars arabinose and xylose allows to monitor their substitution in the AX chain.

The HPAEC-PAD method therefore is particularly adequate to evaluate the ef-fect of the different treatments/process-es on the modifications of AX structure and the influence of AX structure on the processes.


REFERENCES

Antoine C., Peyron S., Mabille F., Lapierre C., Bouchet B., Abecassis J., Rouau X., 2003. Individual contribution of grain outer layers and their cell wall structure to the mechanical prop-erties of wheat bran. Journal of Agricultural and Food Chemistry 51: 2026-2033.

Berger M., Ducroo P. 2005. Arabinoxilani e ara-binoxilanasi nelle farine. Tecnica Molitoria, 9: 907-931.

Charalampopoulos D., Wang R., Pandiella S.S., Webb C. 2000. Application of cereals and cere-als components in functional foods: a review. International Journal of Food Microbiology 79: 131-141.

Cleemput G., Roels S.P., Vanoort M., Grobet P.J., Delcour J.A. 1993. Heterogeneity in the structure of water-soluble arabinoxylans in eu-ropean wheat flours of variable bread-making quality. Cereal Chem. 70: 324-329.

Courtin C.M., Delcour J.A. 2002. Arabinoxylans and endoxylanases in wheat flour bread-mak-ing. J. Cereal Sci. 35: 225-243.

Delcour J.A., Van Win H., Grobet P.J. 1999. Distribution and structural variation of arab-inoxylans in common wheat mill streams. J. Agric. Food Chem. 47: 271-275.

Dervilly G., Saulnier L., Roger P., Thibault J.F. 2000. Isolation of homogeneous fractions from wheat water-soluble arabinoxylans. Influence of the structure on their macromolecular char-acteristics. J. Agric. Food Chem. 48: 270-278.

Douglas S.G. 1981. A rapid method for the deter-mination of pentosans in wheat flour. Food Chem. 7: 139-143.

Grasten S., Liukkonen K.H., Chrevatidis A., El-Nezami H., Poutanen K., Mykkanen H. 2003. Effect of wheat penstosan and inulin on the metabolic activity of fecal microbiota and on bowel function in healthy humans. Nutrition Research 23: 1503-1514.

Hashimoto S., Shogren M.D., Pomeranz Y. 1987. Cereal pentosans: their estimation and signifi-cance. I. Pentosans in wheat and milled wheat products. Cereal Chem. 64 (1): 30-34.

Houben R., de Ruijter C.F., Brunt K. 1997. Determination of the pentosan content of wheat products by hydrolysis, glucose oxi-dase treatment and analysis by HPAEC-PAD. J. Cereal Sci. 26: 37-49.

Izydorczyk M.S., Biliaderis C.G. 1995. Cereal ara-binoxylans: advances in structure and physi-cochemical properties. Carbohydr. Polym. 28: 33-48.

Lu Z.X., Walker K.Z., Muir J.G., Mascara T., O’Dea K. 2000. Arabinoxylan fiber, a by product of wheat flour processing, reduces the postprandial glucose response in nor-moglycemic subjects. Am. J. Clin. Nutr. 71: 1123-1128.

Michniewicz. J., Biliaderis C.G., Bushuk W. 1991. Effect of added pentosans on some physical and technological characteristics of dough and gluten. Cereal Chem. 68: 252-258.

Rieckhoff D., Trautwein E.A., Malkki Y., Erbersdobler H.F. 1999. Effects of different cereal fibers on cholesterol and bile acid me-tabolism in the Syrian golden hamster. Cereal Chem. 76: 788-795.

starch


Starch characteriSation of emmer (Triticum dicoccum Schübler)by differential scanning calorimetryR. Acquistucci1* - M. RitotA2 - V. tuRfAni1

1National Institute for Research on Food and Nutrition - Via Ardeatina 546 - 00178 Roma - Italy2Department of Chemistry - University of Rome “La Sapienza” - P.le A. Moro 5 - 00185 Roma - Italy*corresponding author: [email protected]

Key words: emmer, DSC, starch

abstract

Starch properties and struc-ture of four samples of “farro della Garfagnana” coming from different farms located in Tuscany were investigated in this study. Results were com-pared with those obtained on a commercial sample purchased in the market. Raw samples were analyzed for ash, protein, starch, total carbohydrates, amylose, and colour charac-teristics while starch samples were analyzed for swelling power and solubility. Starch structure was studied by us-ing the Differential Scanning Calorimetry (DSC). Concerning the chemical composition, the commercial sample differed significantly for ash, protein, and starch content probably due the cleaning procedure applied. As fas as the gelati-nization process is concerned, this sample behaved similarly to other samples examined.

introDUction

Emmer (Triticum dicoccum Schübler) belongs to the so-called hulled wheats. Known as “farro” in Italy, emmer has been cultivated for many centuries in several region of Central Italy (D’Antuono, 1994; Porfiri et al., 2001). It is likely that many of the beneficial properties of emmer are due to the secondary components of its kernel such as structural polymers (cellulose, hemicellulose) gums and mucillages. In Italy, emmer cultivation is well estab-lished and even expanding. Farro is appreciated by con-sumers because it can substitute wheat flour in bread, pasta, cookies, crackers, cakes, muffins etc. Besides,


the grain is naturally high in fibre and it contains significantly more protein than wheat. Farro is also higher in B-complex vitamins and both simple and complex carbohydrates (Piergiovanni et al., 1997).In the Garfagnana area (Tuscany), emmer is certified with the EU mark “Protected Geographical Indications” (IGP in Italian, Indicazione Geografica Protetta). As a consequence, its geographic identity is protected by law and its produc-tion is certified by a co-operative body, the Consorzio Produttori Farro della Garfagnana. The increasing demand for

Italian farro has led to competition with non-certified farro, grown in lowland ar-eas and often consisting of different wheat species.In order to assess whether the culti-vation environment and practices are able to determine starch properties and structure of “farro della Garfagnana” and make it distinguishable from others of the same kind, a specific study on starch characteristics was set up. The main goal was to find out possible differ-ences able to characterize this particular production.

materiaLS anD methoDS

Sample Characteristics

Farro grains (Triticum dicoccum Schübler) came from four different farms located within a typical italian production area in Tuscany (sample 1-4). They were mechanically dehulled at the production site. One dehulled commercial sample, bought on the mar-ket (sample 5), was used as a com-parison. All samples were ground using a laboratory Mill (Perten Instruments, Inc., Springfield, IL, Usa) before chemi-cal and thermal analyses.

Starch Extraction

Starch was isolated from different samples by alkali extraction of the protein. Grains (100 g) were left under

stirring with 700 mL sodium hydroxide solution (0.1 g/100 mL) at 25°C for 4 h. The supernatant was drained off and replaced with the same volume of alkali solution and the slurry was left to stand overnight at 4°C. The liquid supernatant was eliminated, distilled water was added and the sediment was gently ground in a waring blendor. After the supernatant was discharged, a new volume of sodium hydroxide was introduced under stirring and the slurry was filtered through a 100-200 mesh cloth. The filtered portion was centrifuged and the solid part, contain-ing starch, was scraped off and re-covered; this procedure was repeated several times. Then starch was washed with water till the neutralization of the aqueous solution. The purified starch

starch


was dried in a convection oven at 40°C for 48 h.

Chemical Methods

Moisture content was determined by heating samples in an oven at 130°C for 1.5 h; crude proteins (N x 5.70) were determined by the Kjeldahl meth-od and ash was determined by incin-erating the sample in a muffle furnace (ICC, 2005).Colour measurements were taken using a reflectance colorimeter (Chroma Meter, CR 300 Minolta Corporation Ramsey, NJ, Usa) equipped with a xenon arc lamp in the L*, a* and b* system. The colorim-eter was calibrated with a white tile and b* and L* values were directly used to measure yellowness and lightness re-spectively. Measurements were taken on the intact kernels.Total carbohydrates were determined according to the colorimetric phenol-sul-phuric acid method (Dubois et al., 1956).Total pentosans were determined after a preliminary hydrolysis with mineral acid followed by the colorimetric deter-mination at 580 and 670 nm (Delcour et al., 1989).Total starch was determined by using the amyloglucosidase/α-amylase assay procedure according to McCleary et al., 1997. Starch was first partially hydro-lysed and totally solubilised by means of thermostable α-amylase and, then, starch dextrins were quantitatively hydro-lysed to glucose by amyloglucosidase. Readings were performed at 510 nm.

The determination of swelling power and solubility was carried out on the purified starch as described by Crosbie (1991). The starch sample was weighed into a polycarbonate centrifuge tube to which distilled water was added. The sample was placed in a constant temperature water bath at 92.5°C ± 0.5°C for a total time of 30°C. Swelling power was calculated as the weight of sedimented gel divided by the original dry weight of starch less soluble dry matter. The supernatant, which was removed by suction, was evaporated and dried at 105°C for 5 hours. The solubility was calculated as g/100 g on dry basis (d.b.).The amylose content was determined according to the official procedure AACC (1995).The damaged starch, determined on the purified starch, was tested according to the AACC (1995).

Thermal Analysis

Thermal measurements were car-ried out using a Perkin Elmer DSC-7 (Perkin Elmer Corp., Massachusetts, USA) differential scanning calorime-ter. The flours and purified starches (about 0.002 g starch) were carefully weighed into an aluminium pan and a proper quantity of water was added (starch-water ratio 1:2 w/w). The wa-ter amount was calculated consider-ing the moisture of the sample. The suspension was homogenised with a steel needle and the pan was closed,


sealed and left to stand for 10 min at room temperature. After this time, the sample was put in the calorimeter pre-viously stabilised at 30°C. The run was conducted in the temperature range 30°-90°C in a nitrogen stream (flow rate at 15 mL/min-1, heating rate 10°C/min-1).

Statistical Analysis

Data reported in this study are the average of replicate measurements. Differences among samples were statistically evalu-ated by means of the Student’s t test. Values followed by the same letter in the same column are not significant (p<0.05).

reSULtS anD DiScUSSion

produced the removal of a large portion of the outer bran layers from the kernel. This consideration is also confirmed by the low ash content found in this sample (tab. 1). Pentosans in grains are genetically deter-mined although they can be affected in some way by environmental conditions during growing and ripening. Pentosans in the samples 1-4 were between 3.10-5.18 g/100 g d.b. which did not differ signifi-cantly from those found for the sample 5 (3.91 g/100 g d.b.). Concerning the colori-metric indices, not any significant differ-ence was observed between the samples 1-4 and the commercial sample 5.Starch content, swelling power and solu-

Table 1 - Chemical composition of wholemeal flours (g/100 g d.b.). Colorimetric parameters: lightness (L*) and yellowness index (b*).

Sample Moisture (%) Ash1 Protein1 Carbohydrates1 Pentosans1 L*2 b*2

1 12.4 1.90 ± 0.02 a 11.4 ± 0.1 a 78.2 ± 2.7 a 3.10 ± 0.18 b 59.32 ± 2.36 a 19.08 ± 1.27 a 2 13.0 1.73 ± 0.01 b 13.3 ± 0.2 b 77.6 ± 1.05 a 5.18 ± 0.11 a 61.54 ± 0.65 a 15.44 ± 0.78 b 3 13.5 1.97 ± 0.03 c 11.2 ± 0.1 a 75.8 ± 1.97 a 4.46 ± 0.33 a 59.62 ± 1.83 a 19.30 ± 1.41 a 4 12.7 1.81 ± 0.03 d 13.8 ± 0.3 b 79.3 ± 3.15 a 4.46 ± 0.30 a 58.00 ± 1.15 a 15.48 ± 1.31 b 5 12.5 1.37 ± 0.01 e 15.1 ± 0.2 c 86.1 ± 0.06 b 3.91 ± 0.59 ab 56.15 ± 2.57 a 13.90 ± 0.51 b1 Results are expressed as mean and standard deviation of at least three determinations.2 Results are expressed as mean and standard deviation of five determinations (absolute values).

Chemical composition of the five sam-ples examined is illustrated in tab. 1. Some differences, statistically signifi-cant, were observed among samples. As far as ash and protein content, samples 1-4 were different among them and from the sample 5.The ash content ranged between 1.37-1.97 g/100 g on dry basis (d.b.) while proteins between 11.2-15.1 g/100 g d.b. Samples 1-4 were characterised by com-parable total carbohydrates which differ significantly from those found in the sam-ple 5. These differences can be due to the deeper cleaning process, to whom the commercial sample was undergone, that

starch


bility are reported in tab. 2. Samples 1-4 showed comparable starch content that differed significantly from the sample 5. For this parameter can be made the same consideration already done for car-bohydrates.Swelling power (Sw) and solubility (Sol) tests were performed on starch; for this reason, starch purity was verified through the determination of chemical impurities. The protein contamination was quite negligible and ranged be-tween 0.14 and 0.20 g/100 g d.b. while the ash content was between 0.14 and 0.25 g/100 g d.b. Concerning the dam-aged starch, values found were lower than 5%. The sample weight used for the swelling test was corrected taking into account the damaged starch con-tent found in each sample. Swelling power and solubility are of great tech-nological importance: in fact, these tests have been used to demonstrate differences between various types of starch such as wheat, potato, sorghum etc. (Doublier, 1987).Sw ranged between 7.4-13.9 g/g d.b while Sol between 10.5 and 16.3 g/100

g d.b. Sample 2 showed the lowest Sw value while the sample 3 the highest one. Sample 2 swelled less than the other samples and this could be due to the high amount of pentosans found in this sam-ple (5.18 g/100 g d.b.). In fact, because of the hydrophilic properties of these molecules, water in the sample becomes less available for the swelling process of starch that, as a consequence, resulted inhibited (Flagella, 2006). The solubil-ity pattern did not follow the swelling power. At different swelling power cor-responded comparable solubles leached out from the starch granule (sample 2, 4, 5) due to comparable bond strengths able to immobilize the starch substances within the granule.Gelatinization properties was studied us-ing the Differential Scanning Calorimetry. Onset temperature (To), peak tempera-ture (Tp) and enthalpy changes (∆Hent) were measured on flours and corre-sponding purified starch (tab. 3). To and Tp describe the crystallite perfection (Tester and Morrison, 1990; Shi and Seib, 1992) while the gelatinisation enthalpy (∆Hent) reflects both crystalline order and

Table 2 - Starch content, swelling power and solubility of wholemeal flours and corresponding purified starch.

Samples Starch1 (g/100 g d.b.) Swelling Power2 (g/g d.b.) Solubility2 (g/100 g d.b.)

1 74.7 ± 2.7 a 13.1 ± 0.1 a 16.3 ± 1.9 a 2 73.1 ± 1.1 a 7.4 ± 1.6 b 12.8 ± 1.2 b 3 72.6 ±2.0 a 13.9 ± 0.1 a 16.3 ± 2.1 a 4 72.0 ± 3.1 a 11.9 ± 0.9 c 12.9 ± 1.1 b 5 78.9 ± 0.1 b 11.6 ± 0.3 c 10.5 ± 0.9 b1 Results, determined on raw samples, are expressed as mean and standard deviation of at least three determinations.2 Results, determined on purified starch, are expressed as mean and standard deviation of at least three determinations.


level of amylopectin double-helical order (Cooke and Gidley, 1992). To and Tp are highly affected by amylose content and amylopectin chain length distribution and the higher is the proportion of longer chains the higher is the gelatinization temperature (Vandeputte et al., 2003).

Table 3 - Amylose content and calorimetric parameters of farro flours (raw) and corresponding purified starch (starch).

Samples Amylose1 Code To (°C)2 Tp (°C)2 ∆H (J/g d.b.)2

(g/100 g d.b.)

1 16.7 ± 0.5 ac Raw 57.51 ± 0.12 62.54 ± 0.21 6.05 ± 0.13 a Starch 56.13 ± 0.16 59.89 ± 0.08 11.41 ± 0.18 e 2 18.0 ± 1.1 ac Raw 57.44 ± 0.27 62.54 ± 0.20 6.77 ± 0.04 c Starch 57.37 ± 0.07 61.46 ± 0.12 11.21 ± 0.17 e 3 21.4 ± 0.1 c Raw 57.57 ± 0.27 62.32 ± 0.26 6.30 ± 0.24 ab Starch 57.88 ± 0.07 61.29 ± 0.06 10.43 ± 0.31 d 4 14.7 ± 0.4 b Raw 58.48 ± 0.26 62.47 ± 0.24 6.35 ± 0.08 b Starch 57.82 ± 0.07 60.96 ± 0.06 10.32 ± 0.23 d 5 19.7 ± 2.4 c Raw 57.31 ± 0,04 62.21 ± 0.04 6.45 ± 0.14 b Starch 57.10 ± 0.03 62.10 ± 0.05 11.00 ± 0.15 e1 Results, determined on raw samples, are expressed as mean and standard deviation of three determinations.2 Results, determined on raw and starch samples, are expressed as mean and standard deviation of three determinations.

Fig. 1 - Relationship between swelling power and enthalpy of wholemeal flours.

Concerning flours, data displayed in tab. 3 show a wide range of amylose content (14.7-21.4 g/100 g d.b.) but comparable To (57.31°-58.48°C) and Tp (62.21°-62.54°C) values evidently due to the same vari-etal origin. The same conclusions can be drawn for the starch samples.∆Hent, values of raw materials ranged between 6.05 and 6.77 J/g while values of starches ranged between 10.32-11.41 J/g. Comparing flours and starches, ∆H values were always higher in starches than in flours as already observed by other Authors (Iturriaga et al., 2004). A signifi-cant correlation (r2 = 0.784, p<0.05) was found between the swelling power and ∆Hent of flours (fig. 1). The swelling power depends on the water-holding capacity of starch molecules. During the swelling, hydrogen bonds, that stabilize the struc-ture of the double helices in crystallites, are broken and they are replaced by the hydrogen bonds with water. Because the

starch


enthalpy change during the gelatinization process is affected by the cristallinity of starch, this can explain the strong relation-ship found between ∆Hent and the swelling power (Sasaki and Matsuki, 1998).

Acknowledgements

This study was financially supported by the Italian Ministry of Agriculture, Food and Forestry (MiPAAF) in the framework of the project “Qualità Agroalimentare”.

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International Association for Cereal Science and Technology. The Association, Vienna. AU.

Iturriaga L., Lopez B., Añon M. (2004). Thermal and physicochemical characterization of seven argentine rice flours and starches. Food Res. Int., 37, 439-447.

McCleary B.V., Gibson T.S., Mugford D.C. (1997). Measurement of total starch in cereal prod-ucts by amyloglucosidase-α amylase method. Collaborative study. J. A.O.A.C. Int., 80, 571-579.

Piergiovanni A.R., Rizzi R., Pannacciulli E., Della Gatta C. (1997). Mineral composition in hulled wheat grains: a comparison between em-mer (Triticum dicoccon Schrank) and spelt (T. spelta L.) accessions. Int. J. Food Sci. Nutr., 48 (6), 381- 386.

Porfiri O., Torricelli R., Silveri D.D., Papa R., Barcaccia G., Negri V. (2001). The Triticeae Genetic Resources of Central Italy: Collection, Evaluation and Conservation. Hereditas, 135 (2-3), 187-192.

Sasaki T., Matsuki J. (1998). Effect of Wheat Starch Structure on Swelling Power. Cereal Chem., 74 (4), 525-529.

Shi Y.C., Seib P.A. (1992). The structure of four waxy starches related to gelatinization and ret-rogradation. Carbohydr. Res., 227, 131-145.

Tester R.F., Morrison W.R. (1990). Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylase and lipids. Cereal Chem., 67, 551-557.

Vandeputte G.E., Vermeylen R., Geeroms J., Delcour J.A. (2003), Rice starches. I. Structural aspects provide insight into cristallinity char-acteristics and gelatinisation behaviour of granular starch. J. Cereal Sci., 38, 43-52.

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IFS Food Version 5 vs. 4: application and results in the Italian WHEAT PROCESSING INDUSTRYAntonellA PAsquAlone1* - MilenA torti2 - CArMine suMMo1 - Vito MiChele PArAdiso1 - FrAnCesCo CAPonio1

1Università di Bari - Dip. PROGESA - Sezione di Industrie Agro-Alimentari - Via Amendola 165/A - 70126 Bari - Italy2Pastificio Attilio Mastromauro Granoro S.r.l. - S.P. 231 km 35,100 - 70033 Corato - Bari - Italy*corresponding author: [email protected]

Key words: International Food Standard, Version 5, food safety, private label

Abstract

The International Food Stand-ard (IFS), or Standard for audit-ing the producers of retailer and wholesaler branded food products, has been developed in order to provide a basis for auditing private label producers with uniform formulations and audit procedures, and mutual acceptance of audits. After a revision process of the previ-ous Version 4, the Version 5 of this Standard has been is-sued, valid from the beginning of 2008. The Authors examine the main differences between the two Versions, with practi-cal examples of implementa-tion in the pasta-making sec-tor, and analyse the trend of the incidence of this Standard in the Italian wheat processing industry.

INTRODUCTION

The International Food Standard (IFS), or Standard for auditing the producers of retailer and wholesaler branded food products, has been developed in order to provide a basis for auditing private label producers with uniform formulations and audit procedures, and mutual accept-ance of audits. The aim was to guarantee a fair evaluation base that lead to a maximum of transparency.The Global Food Safety Initiative (GFSI), which issued the IFS, was founded in 2000 with the participation of many international trade enterprises, and with the main purpose of creating an international food safety standard for enterprises that produce private labels for retailers. After few years, the IFS Standard reached its fourth Version, issued in January 2004 by the German

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and French associations “Hauptverband des Deutschen Einzelhandels” (HDE) and “Fédération des entreprises du Commerce et de la Distribution” (FCD). Finally, Version 4 has been revised and replaced by Version 5, issued on August 1st, 2007, and unique version applicable from January 1st, 2008, with the only ex-ception of Italy and Spain, where it has to be applied from April 1st, 2008 [1].The fifth version of IFS standard is also called IFS Food (where IFS now means International Featured Standard) because of the need of distinguishing it to another standard that has also been developed, specific for transport, storage, and dis-

tribution: the IFS Logistic. Moreover, they are in development the IFS for Household and Personal Care and IFS for Cash&Carry [2].In previous papers the Authors have ex-amined a case study of implementation of the IFS Standard, Version 4, in compa-nies of the baked confectionery sector and of the pasta-making sector [3, 4]. The aim of this paper is to examine the main differences between the Versions 4 and 5 of the IFS Food, with practical examples of implementation of the new version in the pasta-making sector, and to analyse the trend of its incidence in the Italian wheat processing industry.

COMPARISON OF VERSIONS 4 AND 5

The IFS defines requirements in con-tent, procedure and evaluation of audits. In Version 4 they were classified into two levels: “Foundation” (the minimum requirements which the food industry must fulfil to obtain an IFS certificate) and “Higher” (the highest standard for the food industry). Furthermore, each cri-terion indicated recommendations aimed to the adoption of the best practices. Four “Knock Out” (K.O.) requirements, regarding HACCP analysis, Management commitment, General traceability, and Corrective actions, were also highlighted in Version 4, to be compulsory fulfilled for the issue of the IFS certificate [5].IFS Version 4 was composed of four parts, regarding: IFS Protocol (compris-ing Product categories); IFS Standard

requirements; Requirements for certifi-cation bodies and auditors; IFS Report.Part 2 was the most important from the point of view of the companies aiming to conform to the Standard. It was specially devoted to describe, in five detailed tech-nical chapters, the requirements to be fulfilled regarding “Quality management systems” (included the requirements con-cerning the HACCP system, the HACCP team, and HACCP study), “Management responsibilities”, “Resource manage-ment” (giving attention to human re-sources in terms of hygiene and medical screening), “Product realisation” (the most extensive chapter, considering product development, factory environment and pest control, waste disposal, traceability, GMOs, and allergens), and “Measuring,


analysis, improvements” (dealing with all kind of controls during production steps, product analysis and corrective actions, i.e. temperature, time and quantity con-trol, foreign body detection, complaint handling, product recall, control of non-conforming products, internal audit) [5].The new Version has been compiled by the IFS Working Group taking in account the experience previously made in more than 7,000 audits performed against the Version 4 [2, 6], as well as the changes in jurisprudence occurred during the time of applicability of the same Version. The philosophy behind the review has been that of simplifying everything: to reduce the number of requirements, improve the expositive clarity of the whole Standard for a better comprehension, and simplify the system of scoring. Besides, in the pe-riod 2005-2006 also Italian associations of retailers and wholesalers expressed their interest into the IFS Standard, so that its fifth version has been developed with the participation and contribution of ANCD (Associazione Nazionale Cooperative Dettaglianti), Federdistribuzione, and ANCC (Associazione Nazionale Cooperative Consumatori) [7, 8]. Consequently, the IFS Working Group has been widened and finally composed of German, French, and Italian members.By comparing old and new version of

IFS Food, many changes appear to have been made. It is relevant to observe that the K.O. requirements regarding food safety have increased from 4 to 10. On the other hand, a unique check-list of requirements, with no difference be-tween Foundation and Higher level, has been set up, and no recommendations have been indicated. On the whole, the number of requirements (250 in Version 5) has been reduced by 25% respect to the Version 4, due to the removal of some partial duplications. Finally, a new system of scoring has been set up.An overview of Version 5 shows that al-so this Version is organised in four parts: “Audit Protocol” (Part 1); “Requirements of the production process” (Part 2); “Requirements for accreditation bodies, certification bodies, and auditors” (Part 3); “IFS Report, AuditXpress Software and IFS Auditportal” (Part 4). Besides, similar-ly to the 4th Version, Part 2 contains five technical chapters (much more synthetic and clear than Version 4 also thank to the elimination of the distinction between requirements pertaining to Foundation or Higher level, and Recommendations) dealing with Senior management re-sponsibility; Quality management sys-tem; Resource management; Production process; Measurements, analyses, im-provements.

NEW REQUIREMENTS OF VERSION 5

Although many substantial differences regard Part 3 of the IFS Food Version 5, in

which accreditation and certification bod-ies are more involved than the productive

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sites, will be discussed here some new requirements, as well as some of the old ones that have become more detailed in the new version, contained in Part 2, be-cause of their main relevance for process-ing industries. The comparison is held considering all the requirements listed in Version 4, irrespective of their level.In Version 5, for example, the require-ments regarding the “Senior manage-ment review” (1.4.1-1.4.4) are more de-tailed than in Version 4, specifying in explicit way that the results of the internal audits have to be carefully considered to improve quality and for investment plan-ning. Is remarked that the periodic internal audits shall regard infrastructural issues such as buildings, supplying systems, plants and conveying systems, transport, as well as working conditions (environ-mental conditions, hygiene, security of op-erators, room layout, and external interfer-ences such as noise and vibrations, that are treated also in point 4.6.1.1), because of their influence on product’s conformity to retailer concerns. However, also some new requirements regarding the senior management are present in Version 5, such as to assign to specific personnel the responsibility for the external communica-tion (crisis management, authorities and communication with media) (1.1.6), and to nominate an IFS representative (1.2.6).The need of implementing a full, exhaus-tive, systematic, and well documented HACCP system based on the princi-ples of Codex Alimentarius was already raised in Version 4 and is confirmed at point 2.1.1.1 (“HACCP System”) of

Version 5. Moreover, taking in account the variations occurred with the issue of the EC Reg. 852/2004 (and subse-quent modifications) regarding HACCP, is specified also that the implemented HACCP system has to fulfil, in any case, all the legal requirements of the country in which the productive site is settled, as well as those of the destination coun-tries. It has to be pointed out that a new requirement is listed in Version 5 at the beginning of the paragraph dealing with HACCP, to specify immediately that the HACCP system shall cover every proc-ess from goods in to dispatch, including product packaging (2.1.1.2). This subject will be extensively deepened in a spe-cific chapter regarding packaging (4.5).Although the HACCP requirements are generally substantially the same than in Version 4, the whole description of the steps of the HACCP study in Version 5 is much more detailed and respondent to the principles of the Codex Alimentarius, that are continuously recalled, thus help-ing the implementation of the system. For example, in Version 5 the specific requirement “Description of the product” (2.1.3.1) points out in explicit way that it is needed to collect all information about product composition, about physical/sen-sory/chemical parameters, regarding treat-ments, packaging modalities, shelf-life, as well as storage and transport conditions, while in Version 4 the corresponding point (1.2.3.4), belonging to the comprehensive requirement “HACCP Analysis”, asked for a “full description of the product with special regard to the parameters sig-


nificantly related to food safety”. Finally, personnel hygiene requirements have to be applied also to contractors and visitors, and the conformity has to be periodically verified, and this is an additional K.O. re-quirement (3.2.1.2).The recently published compendium of doctrine for the IFS Food, Version 5 [9], that has to be applied from August 15th, 2008, gives further linguistic and content clarification of the new Version and helps to implement the standard. For example, it points out that the term “risk” shall be changed to “hazard” throughout the whole Version 5, i.e. in 22 requirements where generally risk was associated to “analysis”, so that shall be intended, more correctly, to perform a “hazard analysis”. The difference between “risk” and “hazard” has been clarified in the past by the Codex Committee [10]: haz-ard is a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health ef-fect; risk is a function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard in a food. The doctrine complies with the decisions of the IFS Working Group, and represents a basis for the next version of the standard.Requirements regarding “Training” (3.3) are more stressed than in Version 4, in-dicating that is needed to set up a docu-mented programme for staff training that individuates qualified teachers and speci-fies subjects, participants, and frequency of sessions. Moreover, at each session has to be recorded date, duration, sub-

ject, list of participants and tutors with the corresponding signatures (3.3.4). Besides, a new requirement specifies that the responsible for the development and maintenance of HACCP system shall have received adequate training in the application of HACCP principles (3.3.2).Also the requirements regarding sanitary facilities, equipment for personal hygiene and staff facilities (3.4) are more detailed in Version 5 than in 4, indicating that they have to be equipped with cold and warm tap water, liquid soap, and disposable towels (3.4.6). Besides, if the production involves highly perishable food products, additional requirements for warranting adequate hand hygiene (3.4.7) regard automatic faucets, hand disinfection, ap-proved hygiene equipments, and appro-priate signs/pictograms.Regarding the “Production process”, a greater emphasis on specifications in re-sponse to retailer concerns is put than in Version 4. In fact, a new requirement has to be fulfilled, about product recipes, that have to fully comply with customer speci-fications (4.2.3). Moreover, this is pointed out as a K.O. requirement. Besides, an-other additional K.O. requirement regards the specifications of all the raw materials, ingredients, additives, packaging materi-als, that have to accomplish current rules and be up to date, unambiguous, avail-able and in place (4.2.2).About “Product development” (4.3), an additional requirement indicates that the company shall conduct tests in order to in-vestigate compliance with microbiological criteria throughout the shelf-life (4.3.4).

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In Version 5 special attention is put to-wards the “Product packaging”, indicating that (4.5.3) the suitability of all materials to be in direct contact with food shall be certified or evidenced, and this applies for packaging in direct contact with raw materials, semi-processed and finished products. About this point, further clarifi-cations are given in the compendium of doctrine [9] indicating that if no certificates of conformity are available, evidences of suitability shall be provided by means of hazard analysis. Moreover, have to be carried out tests to ensure the absence of any possible hazard such as interaction with or contamination of products by all packaging and packaging equipments, and up-to-date test reports shall be available (4.5.4). The doctrine clarifies that tests shall be carried out for all packaging ma-terials which can have negative impact on food, according to the hazard analysis [9]. The packaging suppliers shall provide in-formation about packaging intended use. Tests should be based on simulations carried out according to current EU rules (EC Regs. n. 1935/2004, and 2002/72, and EC Dir. 85/572) or be based on the on site packaged food products. Finally, IFS re-quirement 4.5.5 states that, by means of hazard analysis, the company has to verify the capability of the packaging material for each relevant product (by means of sen-sory tests, storage tests, physic-chemical analyses). At this regard, the doctrine clari-fies that, additionally to requirement 4.5.4, companies should test their packaging on their own products to assess the behav-iour in real condition other than in simula-

tions. Furthermore, if the company uses a new packaging at any step of the produc-tion process, there shall be a re-check of all the concerned IFS requirements [9].All these are additional requirements with respect to Version 4. Besides, also for product labelling there is an additional requirement, to ensure the conformity of products with their labelling when new labels are issued (4.5.8).Various additional requirements are in the section 4.6, “Factory environment standards”, such as prescriptions for “Plant layout and process flows” indi-cating that, where production areas are microbiologically sensitive (clean room), a positive pressure system shall be in-stalled and micro-organism measure has to be performed periodically (4.6.3.3).Regarding “Housekeeping and hygiene” (4.7) Version 5 stresses, better than Version 4, that cleaning programmes have to be implemented based on a hazard analysis, specifying responsibilities, products to be used and their usage instructions, areas to be cleaned, objectives, frequency, and registrations. Besides (4.7.2), cleaning has to be made only by qualified personnel.An additional K.O. requirement is related to the presence of foreign bodies, metal, broken glass and wood (4.9.1), so that the possible sources of hazard shall be identified, prevention measures have to be adopted, and non-conforming prod-ucts have to be segregated. Finally, other additional K.O. requirements are related to internal audits (5.1.1), to the need of implementing an effective procedure for product recall and withdraw (5.9.2).


PRACTICAL EXAMPLES IN THE PASTA-MAKING INDUSTRY

To update the conformity of an organisa-tion from the Version 4 to the 5th of the IFS Food, it is necessary to accurately analyse all the new requirements in or-der to evaluate which modifications are needed. Every aspect of the productive site has to be considered, from HACCP system to the quality management sys-tem, included corporate structure, per-sonnel, plants and equipments, produc-tive processes, raw material and product specifications, packaging, factory envi-ronment (exteriors, plant layout, walls, floors, windows, lighting, air condition-ing), measuring and monitoring devices, and documentation.To evaluate a practical example of im-plementation, referred to a pasta-making company, two aspects can be consid-ered, which requirements are more de-tailed in the Version 5 than in the 4th: personnel training and packaging.About training, Version 4, at point 3.2.4.4 (higher level), required that the organisa-tion set up training sessions, that shall be documented. Besides, point 3.2.4.2 specifies also that training shall be re-viewed on a regular basis. As already pointed out in the previous paragraph, the Version 5 is more detailed at this regard, specifying that qualified tutors shall be individuated and a complete training programme shall be set up, indi-cating subjects, tutors, participants, and frequency of sessions (3.3.1). It is also specified that at each session has to be recorded date, duration, subject, list

of participants and tutors with the cor-responding signatures (3.3.4). Besides, a new requirement specifies that the responsible for the development and maintenance of HACCP system shall have received adequate training in the application of HACCP principles (3.3.2).In tab. 1 is reported an example of training programme of a pasta-making factory. According to the requirements of IFS Food Version 5 (point 3.3.3), it also includes specific training for new personnel, that shall be trained before starting working. Besides, at each train-ing session, the corresponding data shall be recorded in a form, for example the “Training report” shown in tab. 2. It could also contain additional data such as the judgement of the single partici-pants, issued after a final evaluation, to be subsequently inserted into the per-sonal file of each employee. The training programme will be generally centred on topics of main interest from the techni-cal or legislative point of view, as well as about the causes of the possible non-conformities (3.3.5).The non-conformities in a pasta-making factory can be numerous, related to raw materials or process, for example pasta defects due to insufficient stabilisation, stuck pasta pieces due to surface con-dense, broken pasta due to damages dur-ing packaging. Each non-conformity has to be examined to individuate its causes. An organisation that manage correctly its quality system can improve throughout

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Table 1 - Example of training programme of a pasta-making factory.

Training Programme - Year……….

Area Participants Corporate Subject Tutor Day, month Duration theme and hour

All New HAccp system HAccp system; personnel Operative instructions and technical procedures

All Area prerequisites; Microbiological responsibles Tracing and issues; tracking Set up of a HAccp plan; Nc and cA management

Semolina personnel purchasing; Sampling;quality involved in Receipt; Micotoxins;control semolina Mixing; Analyses of quality ccps micotoxins control

production personnel Drying Basis of drying; involved in prevention of pasta production defects

packaging personnel Metal check; Foreign bodies, metal, involved in Labelling broken glass and packaging wood; Labelling

Table 2 - Example of training report.

Training report - No.

Session data Participant data

Subject: No. Name Final evaluation Signature (insufficient, sufficient, good, excellent)Date of beginning: 1Date of end: 2Total duration (hours): 3Tutor name: 4Tutor signature: 5Type of session (practical or theorycal): 6Teaching material distributed: 7Annexes (evaluation tests): 8


the study of the non-conformities, in or-der to prevent them in the future.The importance of training is essen-tial for any organisation, as remarked also by ISO 9001:2000, and in a food processing industry it has a basic influ-ence on food safety. In fact, to improve food safety performance, it is important changing working behaviour according to procedures. The main aim should be that of achieving more than just a food-safety program, i.e. an acquired and well assimilated “food safety culture” [11]. The continuative adoption of IFS or other standards during time should act in this direction, rendering more and more familiar the basic concepts of food safety.In particular, all employees shall be in-formed about the CCPs and the moni-toring procedures related to them. For example, the production process of egg-pasta shows a CCP about the accept-ance of the incoming pasteurised liquid egg, when has to be checked both the presence of the documentation and the temperature, that shall not exceed 4°C. After that, this raw material has to be immediately stored in a refrigerated cell equipped with thermal probes to con-tinuously monitor the internal tempera-ture, and with systems of acoustic alert for any deviation. Also the IFS Version 5, at point 4.11.3, remarks the impor-tance about the storage conditions of raw materials, that shall correspond to product requirements such as refrig-eration. Then, it is needed to verify, by an immersion thermal probe, that the

temperature does not exceed 4°C during the input of liquid egg in the processing line. The employees has to know that any non-conforming behaviour can pro-voke a microbiological contamination by Staphilococcus aureus [12, 13].About the other requirement stressed in detail in IFS Version 5, Product packaging (4.5), it is essential to purchase packag-ing from qualified suppliers. There shall be a procedure for approval and monitor-ing of suppliers (4.4.3-4.4.4) based on criteria of reliability, as well as on audits, and results of certificates of analysis. The responsible for purchasing shall store the conformity certificates of all the materi-als used (4.5.3).In conformance with points 4.5.4 and 4.5.5, and according to the compendium of doctrine [9], have to be made tests (physic-chemical analyses and sensory tests) examining pasta samples for ex-ample after 6 months from the produc-tion and in different storage conditions, in terms of light exposure and tem-perature (storage tests), to exclude any release from packaging. Sampling shall take in account any variation in packaging material and/or supplier. These analyses, relevant for food safety, shall be carried out by an accredited laboratory (ISO/IEC 17025:2005), otherwise, if made by a factory internal laboratory, the results have to be validated on a regular basis by an accredited laboratory.About product labelling (4.5.8), all the compulsory and facultative indications, from “Best before” to pasta cooking time indications, as well as the linguistic

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correctness of the indications, have to be checked when new labels are issued, and personnel have to verify the con-formity of products with their labelling during all the production process (4.5.9).

The reels of packaging material shall be stored in an adequate place (4.5.7) and shall be singly enveloped by cellophane to protect by dust or other contamina-tions.

SCORING AND AUDIT REPORT

The evaluation of the requirements dur-ing the audit against the IFS Food Version 5 lead to calculate a total score on which the issue of the certificate depends. Different audits can be performed: initial audit, that is the first audit performed by a certification body; follow up audit, focussed on checking the implementa-tion of corrective actions, and scheduled when the initial audit does not allow a certificate to be issued; surveillance au-dit, that is a complete audit performed at a frequency that depends on the level achieved at the last audit.Each criterion has to be evaluated, to verify if it is accomplished in full way, or partly, or not at all. Depending on this, a different score will be attributed. At the end all the scores will be summed.

It can be observed (tab. 3) that a K.O. requirement can be scored A, B, or D, not C. Each time a B, C and D score is attributed to a normal requirement, or a B score is attributed to a K.O. point, a deviation has been detected and the auditor has to provide an explanation in the audit report [14].In addition to the score, the auditor can assign a non-conformance. IFS Food ad-mits two kinds of non-conformances: major and K.O. A major non-conformance occurs when there is a substantial failure in fulfilling food safety and legal require-ments which can lead to a serious health hazard. Major non-conformances can be detected on each requirement that is not classified as K.O., and will lead to subtract 15% of possible total amount.

Table 3 - Scoring of the IFS requirements.

Level of compliance Score

Normal requirements K.O. requirement

Full compliance of the requirement 20 points (A) 20 points (A)Almost full compliance of the requirement 15 points (B) 15 points (B)partial compliance of the requirement 5 points (c) It is not allowed to classify a K.O. requirement “c”The requirement is not implemented at all 0 points (D) Subtract 50% from the possible total amount (D=K.O.)


Otherwise, they will be classified as K.O. non-conformances (score D), and will lead to subtract 50% of possible total amount, preventing the issue of the IFS certifi-cate. When a major non-conformance is detected, or a K.O. point is classed D, a corrective plan is required [14].A K.O. requirement can not be scored as not applicable (N/A), with the only excep-tion of the requirement about monitoring of CCP (2.1.3.8). It might be not applica-ble according to the company and the products processed (if the company has not identified any CCP), and a detailed justification shall be given in the audit report [9].After the auditing process, if the total score is ≥ 75 and < 95%, will be ap-proved the issue of the IFS certificate at the Foundation level, while if the score is ≥ 95%, the certificate will be issued

at the Higher level. It is remarkable to observe that the Version 4 of the IFS required lower percentages for both the levels (70% at Foundation and 90% at Higher level), so that there should have been an improving in the performances of the audited companies to maintain the certificate.The presence of a single K.O. non-con-formance does not enable the approval of the certificate, as well as the presence of more than one major non-conform-ance. When one major non-conformance is detected and the total score is ≥ 75%, the certificate is not approved until the auditor verifies the implementation of the corrective plan [14].When the certificate is issued, IFS Food Version 5 foresees an audit frequency of 12 months for all sites, irrespective of level achieved.

FOOD DEFENCE CHECK-LIST

The compendium of doctrine about IFS Food Version 5 has added another chapter to the standard (Chapter 6) deal-ing with optional requirements about “Food defence”, for those food indus-tries that want to evidence that they consider this topic. The food defence programme is a major issue in USA and a regulatory requirement about it has to be applied by the food industry [15, 16]. The food defence is achieved by specif-ic security measures aimed to protect production sites, food related materials and finished goods from intentional

harm including crime and terrorism. For example requirement 6.2.1 foresees that if is identified an area that is critical for security, intrusion of unauthorised persons has to be prevented by meas-ures such as self-closing doors, access only with chip card or permanent staff on site. Besides, at point 6.3.1 is asked to register visitors and external service providers at the time of access, while at 6.3.2 is remarked the importance that all employees are trained in food defence.The evaluation of the 14 requirements of

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this optional check-list is the same as the other requirements of the IFS Food, but the final score of this specific subject will

be shown separately in the IFS audit and is independent from the global IFS Food audit score.

RESULTS AND TRENDS IN THE ITALIAN WHEAT-CHAIN

Italy, with 17 auditing organisations accredited to certify the conformity to IFS in 2008 [2], ranks fourth in Europe, after Germany, Spain, and France, for number of approved IFS certification bodies (tab. 2). Their number has raised from 7 at the end of 2006 [17]. The IFS standard, born in Europe, is dif-fusing also outside Europe, with 64 certification bodies operating in 23 dif-ferent non-European Countries at the

end of 2008 (tab. 4) [18]. The growth is evident, considering that the number of certification bodies was 29 at the end of 2004. Besides, from a total number of 1677 IFS audits at the end of 2004, it has been exceeded the number of 7,300 at the end of 2007 [1]. The major-ity of them (more than 6,800) has been held in Europe, the remnant in the other continents [1].In Italy, SINCERT data indicate that ISO

Table 4 - Approved IFS certification bodies in European and non-European countries.

Country Number of certification bodies

EuropeanGermany 27Spain 21France 18Italy 17poland 12Austria 8Belgium; czech Republic; Greece; Netherlands; Switzerland 6Hungary; United Kingdom 5Bulgaria; portugal; Sweden 4Romania; Slovakia 3Denmark 2croatia; Malta; Norway; Russian Federation; Serbia and Montenegro; Slovenia; Ukraine 1

Non-Europeanchina; Turkey 6Thailand; India 5Brazil; chile 4canada; Egypt; United States; South Africa 3colombia; Ecuador; Malaysia; Morocco; Tunisia; Vietnam 2Burkina Faso; Hong Kong; Israel; Japan; Madagascar; Mexico; Suriname 1


9001:2000 is generally the most diffused standard, but in the agri-food sector the “Business to business” (B2B) cer-tifications (IFS, BRC and GlobalGap) are well represented and are progressively increasing [19]. DNV released 169 IFS certificates in 2007, with an increase of 55% with respect to 2006. Also Certiquality observed an increase, as well as CSQA (+17%) [20]. From about 400 companies certified in 2005 [7], classifying Italy at the second place after Germany for number of IFS certificates, it has been progressively reached the total number of 860 certificates at the end of 2007 [1].The number of companies certified in Italy against the IFS Food Version 5 has already reached that of about 250 at November 2008, i.e. in less than one year of application of the new version. As far as the wheat chain is regarded, perusal of the list of certifications re-leased by CSQA [21], shows that the pasta-making factories represent about 15% of the total of certified companies, while in October 2007 they were about 10% [4]. Besides, 42% of them produce dry pasta, 29% produce fresh pasta, and the remnant 29% produce dry and fresh pasta, also stabilised and/or frozen. Moreover, about 5% of the total of certi-fied companies are from the sector of baked products, and 1% are involved in milling. In the bakery sector, the 55% of the certified productive sites are de-voted to bread and bread substitutes production, while 45% belong to baked confectionery.

The available statistic data indicate that in 2004 the number of pasta-making factories in Italy was 146, those of the confectionery sector were 220 [22], and in the industrial bakery sector there were 270 factories [23] (apart from a large number of artisanal small baker-ies, for example 1381 in Milan, and 745 in Rome, as reported in the data bank of the Italian bakers) [24]. Finally, 178 durum wheat milling factories resulted to be present in Italy in 2004, and 338 soft wheat mills [22], decreased to 288 in 2007 [25].Besides, in 2006 the turnover has been of 10,146 millions of euro for baked con-fectionery, 3,519 millions of euro in the sector of pasta, and 2,407 millions of euro for milling [26], with an increase respect to 2004, when the same sectors showed figures of 10,023, 3,410, and 2,205 mil-lions of euro, respectively [27]. So, as a mean, the sector of baked confectionery represented 9.3% of the whole turnover of the food industry, while pasta 3.2%, and milling 2.2% [26, 27].It is possible to observe that the above reported data do not reflect the propor-tions among about IFS certified compa-nies involved in the various sectors of the wheat-chain, indicating that the number of certificates follows other criteria, such as the ability of a specific category of product of being inserted into the private label display. In fact, among the differ-ent commercial categories, pasta is the most represented private label product after olive oil, immediately followed by biscuits [28].

food safety


The incidence of IFS certification is es-pecially important in this period, when the preference of Italian consumers for private label products, due to economic reasons related to the raise of prices, is increasing. They usually are medi-um price products, with a good quality/price ratio. Dry pasta, according to an Iri Infoscan study, performs sale figures of about 784 millions of Euro in the large-scale retail, and this sector has faced an

increase of exchanges for private label products from 9.4% in August 2007 to 11.1% in February 2008 [29], while on the whole the domestic pasta market in 2007 has encountered a sell decrease of 1.6% in volume (as the sum of dry and fresh pasta) [30]. Moreover, a study car-ried out by SINCERT indicated that 74% of a panel of consumers perceive the private label as able to warrant product quality [31].

CONCLUSIONS

Nowadays the complexity of the food system of developed countries is in-creasingly removing consumers from most aspects of food production, and retail food establishments have become the main place where consumers get their food. Besides, retailer and whole-saler branded food products are becom-ing more and more diffused. In this framework, raises the importance of a standard such as the IFS Food that, pro-viding an efficient and transparent tool to audit private label producers, concurs to improve food safety.New requirements have been added in

the Version 5 of this standard, above all regarding food packaging, in line with EC regulations, and specifications of prod-ucts and raw materials in response to retailer concerns, further enhancing the food safety level.The continuative adoption of IFS Food or other standards during time could consolidate the culture of the food safety by the producers, but, in parallel, has to be pointed out the need, by con-sumers, of increasing the awareness of the food production system and of regaining a tighter connection with the producers.

REFERENCES

1. Coladangelo M. (2008). IFS v. 5. Competenze esclusive. Notiziario Check Fruit-CMI No. 1, February 12, p. 2.

2. IFS Offices (2008). IFS audit-portal. Available in the Internet site: http://www.ifs-online.eu

3. Pasqualone A., Torti M., Rossi P., Porreca

M. (2007). L’implementazione aziendale dell’International Food Standard. Industrie Alimentari, 46: 863-873.

4. Pasqualone A., Torti M. (2007). Lo standard IFS (International Food Standard) in pastificio. Tecnica Molitoria, 58: 1103-1120.


5. HDE-FCD, Hauptverband des Deutschen Einzelhandels - Fédération des entreprises du Commerce et de la Distribution (2004). International Food Standard. Version 4, January 2004. Ed. HDE Berlin/FCD Paris.

6. Soressi M. (2008). Restyling per gli standard BRC e IFS. Più controlli su chimica e allergeni. Agrisole, February 15-21, p. 3.

7. Magnano R. (2006). Certificazione, la Gdo stu-dia lo standard globale. Agrisole, April 28-May 4, pp. 18-19.

8. Soressi M. (2007). Federdistribuzione sostiene il sistema IFS. Agrisole, February 9-15, p. 7.

9. IFS Offices (2008). IFS Food Version 5 - IFS compendium of doctrine. Ed. IFS Office Berlin/IFS Office Paris.

10. Codex Committee (2001). Report of the 34th session of the Codex Committee on the Food Hygiene, Bangkok. ALINORM 03/13 Appendix V.

11. Yiannas F. (2009). Food safety culture. Creating a behaviour-based food safety man-agement system. Springer, New York, USA.

12. Gelosi A., Süss L. (1995). Un pastificio sano per un prodotto di qualità. Avenue Media Editrice, Bologna.

13. UNIPI, Unione Industriali Pastai Italiani (1998). Linee guida per l’applicazione dei principi generali di igiene e del sistema HACCP nell’industria della pastificazione. Avenue Media, Bologna.

14. IFS Offices (2007). International Food Standard. Version 5, August 2007. Ed. IFS Office Berlin/IFS Office Paris.

15. U.S. Food and Drug Administration (2008). Food Defence and Terrorism. Center for Food Safety and Applied Nutrition. Available in the Internet site: http://www.cfsan.fda.gov/~dms/alerttoc.html

16. U.S. Food and Drug Administration (2008). Public Health Security and Bioterrorism Preparedness and Response Act of 2002. Available in the Internet site: www.fda.gov/oc/bioterrorism/Bioact.html

17. Soressi M. (2007). Così l’attestazione può diventare un plus commerciale per i retailer. Agrisole, February 9-15, p. 7.

18. IFS Offices (2008). IFS certification bodies. Available in the Internet site: http://www.

ifs-online.eu/index.php?SID=de1c74704953d70e70e70b075b607f8f&page=home&content=pruefinstitute&desc=

19. Capparelli A. (2008). Più spazio a ecologia e lavoro. Agrisole, February 15-21, p. 2.

20. Di Carlo M. (2008). Bollino, una scelta obbliga-toria per chi esporta. I principali enti certifica-tori confermano l’accelerazione dei marchi più richiesti dalla Gdo. Agrisole, February 15-21, p. 2.

21. CSQA (2008). Aziende certificate IFS. Available in the internet site: http://www.csqa.it/aziende/index_s.php?f_albero=SIIFS&f_id=55&f_l1=0

22. Federalimentare (2008). Associazioni. Schede. Available in the internet site: www.federali-mentare.it

23. Competitors (2004). Pane industriale e sosti-tutivi del pane. Aprile 2004. Management highlights. Ed. Databank, Milano.

24. Pianeta pane (2008). Il portale del pane italiano. Mappa dei panificatori italiani. Available in the internet site: http://www.pianetapane.it/noe/servizi/panifici/panifici.asp?code_service=11

25. Bono P. (2008). Grano tenero: tendenze dell’industria molitoria. Agricoltura, January, pp. 45-47.

26. INEA, Istituto Nazionale di Economia Agraria (2007). L’agricoltura italiana conta. INEA, Roma.

27. INEA, Istituto Nazionale di Economia Agraria (2006). L’agricoltura italiana conta. INEA, Roma.

28. ISMEA, Istituto di Servizi per il Mercato Agricolo Alimentare (2004). Industria e dis-tribuzione. Indagine monografica. Private label versus marca leader industriale. Available in the Internet site: http://www.ismea.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/450

29. Soressi M. (2008). Caro-pasta: più private la-bel. Agrisole, September 26-October 2, p. 14.

30. UNIPI, Unione Industriali Pastai Italiani (2008). Economia e mercati. Andamento del settore delle paste alimentari. UNIPI, Roma. Available on the internet site: http://www.unipi-pasta.it/dati/andam.htm

31. Capparelli. A. (2008). Un’indagine SINCERT su un panel di consumatori misura il livello di conoscenza. Tante sigle fanno confusione. Agrisole, February 15-21, p. 4.

oat


β-glucanand oat-based foodfor a healthy nutritionR. Redaelli1 - d. SgRulletta2* - e. de StefaniS2 -a. ConCiatoRi2

1CRA - Unità di Ricerca per la Maiscoltura -Via Stezzano 24 - 24126 Bergamo - Italy2 CRA - Unità di ricerca per la Valorizzazione Qualitativa dei Cereali - Via Cassia 176 - 00191 Roma - Italy*corresponding author: [email protected]

Key words: naked oats, β-glucan, functional food

abstract

As the request of oats for hu-man consumption continues to increase, the demand for raw materials with particular nutritional characteristics re-quires specific breeding pro-grammes, aimed at the re-lease of improved oat cultivars that could meet the needs of food industries. In this paper, a group of husked and na-ked oat cultivars and breeding lines were characterised for their β-glucan content in order to select genotypes with a high nutritional value and a good potential for industrial transformation. A wide range of variation for this trait was observed in both husked (2.74-4.86 g kg-1) and naked geno-types (2.90-5.80 g kg-1); more-over, some selected naked oat breeding lines were identified with a high β-glucan content and seed weight, which could be exploited as raw materials for the development of high nutritional value foods.

INtRodUCtIoN

Due to the increasing interest in the role of nutrition in health maintenance and disease prevention, many researches have been conducted to clarify the relation between diet and health, and to identify the association between active food components and chronic disease risk reduction. In the last decade, in particular, the physi-ological properties of functional dietary fibre components have been largely examined. Insofar, epidemiological studies allowed to evidence that a group of indigest-ible components of plant foods, of which dietary fibre is composed, have different beneficial physiological ef-fects in humans (ADA, 2002). β-glucans, homopolysac-charides of branched glucose residues, are constituents of endospermic cell wall of oats and barley; they have been largely descripted as dietary and functional fibres. The different physiological effects on health of oat-based foods, rich sources of soluble fibre β-glucans, however,


are associated with their ability to form a viscous mass in the digestive system (Ajithkumar et al., 2005). As a result, the increased lumen viscosity attributed to the high oat soluble fibre intake may determine both the glucose metabo-lism improvement and the cholesterol lowering (Wood, 1994; Wood et al., 1989; Wood et al., 2002; Lazaridou and Biliaderis, 2007).As the request of oats for human con-sumption continues to increase, the de-mand for raw materials with particular nutritional characteristics requires spe-cific breeding programmes aimed at the release of improved oat cultivars that could meet the needs of food indus-tries. In particular, high β-glucan con-centrations are desirable for the devel-opment of functional foods (Cervantes-Martinez et al., 2001; Chernyshova et al., 2007).

Following these indications, in the past few years our research activity on oats was addressed to the development of new naked oat varieties for food indus-try with the aim to increase the use of oats for human nutrition (Redaelli et al., 2005, 2006a and b; Sgrulletta et al., 2007, 2008). The results gave useful indications relative to the research ob-jectives and evidenced that genotypic variability for grain β-glucan concen-tration was an important factor to be considered.This paper focuses on the determination of β-glucan content in a group of oat cultivars and breeding lines and in their progenies. The results of these analyses could help identify the most suitable genotypes to be exploited in a specific breeding program to select new raw materials with high nutritional value for functional food industry.

MateRIaLs aNd MetHods

Plant material

Husked and naked oat cultivars and breeding lines were used in this study. Among the husked materials, most cul-tivars were bred in Italy, including lines BD118 and BD134; cultivars Hamel and Aveny were from France and Sweden, respectively. Among the naked gen-otypes, BD114, BD124 and Liria (ex BD123) were selected from CRA breed-ing programs; Nave, Irina (ex BD131) and Luna (ex BD137) are Italian culti-

vars, the former registered in 1983, the others in 2008; Hja72095N and Rhea x Padarn 542 are breeding lines from Finland and France, respectively; Bullion, Expression, Grafton, Hendon, Racoon and 13914Cn (spring type) were obtained from United Kingdom. These genotypes were multiplied in head-rows in 2006-07 in Bergamo, together with the progenies of different crosses (F3, F4 or F5). Panicles were harvested by hand and threshed and grain samples were used for β-glucan determination.

oat


Analytical methods

For chemical analyses, 50 g of grains (husked or naked) were ground in a Udy Mill Cyclotec (FossItalia - PD, Italy) with a 0.5 mm sieve. Moisture was determined with a thermo-balance (Sartorius MA

40 - Gottingen, Germany) at 120°C. Total β-glucan content was determined using the enzymatic method of Mc Cleary and Codd (1991).All the analyses were carried out in dupli-cate, and the data were reported on a dry matter basis.

ResULts

Husked oat genotypes

Eleven husked genotypes were ana-lysed for β-glucan content (tab. 1). The values ranged from 2.74 g kg-1 (Argentina) to 4.86 g kg-1 (Fulvia). Hamel, Donata and Aveny showed β-glucan con-tents higher than 4.00 g kg-1. The significance of the differences ob-served was evaluated statistically by Duncan’s test.

Naked oat genotypes

Fourteen naked oat genotypes were also screened for β-glucan content (tab. 2). Values were very different, ranging from 2.90 g kg-1 (Rhea x Padarn 542) to 5.80 g kg-1 (Expression). A high content was found also in Liria (4.98 g kg-1), 13914Cn (4.93 g kg-1) and Racoon (4.82 g kg-1). The significance of the differenc-es observed was evaluated statistically by Duncan’s test.In recent years some of these geno-types were used as parentals in naked oat breeding programs. Selected proge-nies from a few crosses were analysed in order to describe the distribution of

Table 1 - β-glucan content (% d.m.) in a group of husked oat genotypes.

Genotype β-glucana (% d.m.)Argentina 2.74 dAveny 4.08 abcBD118 3.99 bcBD134 3.90 bcBionda 3.82 bcDonata 4.16 abcFulvia 4.86 aGenziana 3.34 cdHamel 4.53 abPrimula 3.44 cdTeoBD40 3.45 cdMean±St. Dev. 3.84±0.59a Duncan’s test: different letters in the same column indicate that the values are significantly different.

Table 2 - β-glucan content (% d.m.) in a group of naked oat genotypes.

Genotype β-glucana (% d.m.)BD114 3.51 fBD124 4.30 cBullion 4.23 cExpression 5.80 aGrafton 4.13 cdHendon 4.12 cdHja72095N 3.79 eIrina 3.95 deLiria 4.98 bLuna 4.36 cNave 4.22 cRacoon 4.82 bRhea x Padarn 542 2.90 g13914Cn 4.93 bMean±St. Dev. 4.28±0.70a Duncan’s test: different letters in the same column indicate that the values are significantly different.


β-glucan content in F3, F4 or F5 gen-erations. The results are summarised in tab. 3: for each cross the mean value, LSD 0.05, the number of samples ana-lysed and the range of variation are reported.The mean value for β-glucan content was highest in the progeny of the cross BD124 x Liria (4.22 g kg-1) and lowest in the progeny of the cross Irina x (Rhea x Padarn 542) (2.85 g kg-1). The range of variation for this trait was quite large, especially in crosses Bullion x BD124 and BD124 x Hja72095N. Some proge-nies resulted to be quite interesting, as

Table 3 - β-glucan content (% d.m.) in the progenies of different crosses among naked oat genotypes.

P1 P2 Mean LSD 0.05 N. samples Range

Bullion BD124 3.48 0.05 13 1.06-5.22BD124 Rhea x Padarn 542 3.93 0.09 9 2.78-4.79BD124 Liria 4.22 0.04 6 3.53-4.80BD124 Hja72095N 2.95 0.11 6 1.52-5.04BD124 Irina 4.05 0.08 6 3.24-5.34Irina Rhea x Padarn 542 2.85 0.13 4 2.36-3.49 General mean 3.92 0.06 44

they were characterised by a β-glucan content higher than 5.00 g kg-1.Seed weight was also evaluated in these progenies: cross Irina x (Rhea x Padarn 542) had the smallest grains (mean value = 20.3 g), whereas cross BD124 x (Rhea x Padarn 542) had the highest seed weight (mean value = 28.1 g). On aver-age, the mean value of seed weight for these genotypes was 24.9 g and the range of variation was comprised between 19.1 and 30.6 g. The correla-tion between β-glucan content and seed weight in these samples (r = 0.21; n = 44) was found to be not significant.

dIsCUssIoN

Oats are recognized as a healthy food recommended for human consump-tion and the improvement of oat quality expressed as nutritional and function-al characteristics favours higher fibre component concentrations, in particular the soluble β-glucan. Numerous studies have been focused in the past on the existing variability of oat β-glucan con-tent and the interaction between genetic and environmental factors (Welch and

Lloyd, 1989; Lim et al., 1992; Brunner and Freed, 1994; Peterson et al., 1995; Doehlert et al., 2001; Sgrulletta et al., 2002; Peterson et al., 2005). The data obtained were discordant about the in-fluence of the growing environment on the accumulation of the qualitative traits in the oat grain. However, as in some cases the year of cultivation was found to affect the β-glucan accumulation, all the genotypes analysed in the present

oat


study were grown in the same field con-ditions and in the same year, so that the observed differences could be ascribed to a genetic factor only.A large range of variability was observed for β-glucan content, both for husked and naked genotypes. The inheritance of this trait was also explored in the progeny of different crosses: we identi-fied some selected lines with a β-glucan content greater than the genotypes used as parentals; these lines could be successfully developed to obtain new cultivars with an improved nutritional value. In previous studies it was found that the genetic control of this trait was not simple and the presence of two or more genes with additive effects was the most probable hypothesis (Holthaus et al., 1996; Kibite and Edney, 1998; Cervantes-Martinez et al., 2001).Correlations among β-glucan and other agronomic or qualitative traits were also calculated in some papers, and resulted to have a different level of significance in different crosses. In the present study the correlation between β-glucan and seed weight was not significant; how-

ever, it was interesting to note that all the naked progenies with a high seed weight (>26 g) derived from the crosses in which line BD124 was the female par-ent.In these past few years the general in-terest in health addressed consumers towards the choice of more healthy and nutritious foods. At present, “good nutri-tion” means the choice of food products particularly high in starch and dietary fi-bre components; in the new guidelines, in fact, whole grain is considered an im-portant part of nutrition as rich source of fibre components. Oats and oat products are a good source of soluble fibre, which has proven effective in health safeguard-ing. The results here discussed allowed to identify the suitable raw material for producing oat-based food with increased functional properties.

Acknowledgements

This research was funded by the Italian Ministry of Agriculture, Project “Trattato Internazionale risorse fitogenetiche FAO alimentare e agricol-tura” Decreto Seg. 268 del 28/12/2004.

RefeReNCes

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Brunner B.R. and Freed R.D., 1994. Oat grain

β-glucan content as affected by nitrogen level, location and year. Crop Sci. 34: 473-476.

Cervantes-Martinez C.T., Frey K.J., White P.J., Wesemberg D.M. and Holland J.B., 2001. Selection for greater β-glucan content in oat grain. Crop Sci. 41: 1085-1091.

Chernyshova A.A., White P.J., Scott M.P. and Jannink J.-L., 2007. Selection for nutritional


function and agronomic performance in oat. Crop Sci. 47: 2330-2339.

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Holthaus J.F., Holland J.B., White P.J., Frey K.K., 1996. Inheritance of β-glucan content of oat grain. Crop Sci. 36: 567-572.

Kibite S., Edney M.J., 1998. The inheritance of β-glucan concentrations in three oat (Avena sativa L.) crosses. Can. J. Plant Sci. 78: 245-250.

Lazaridou A., Biliaderis C.G., 2007. Molecular as-pects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. J. Cereal Sci. 46: 101-118.

Lim H.S., White P.J., Frey K.J., 1992. Genotypic effects on β-glucan content of oat lines grown in two consecutive years. Cereal Chem. 69(3): 262-265.

McCleary B.V., Codd R., 1991. Measurement of (1-3) (1-4) β-glucan in barley and oats: enzymic procedure. J. Sci. and Food Agric. 53: 303-310.

Peterson D.M., Wesenberg D.M., Burrup D.E., 1995. β-glucan content and its relationship to agronomic characteristics in elite oat germ-plasm. Crop Sci. 35: 965-970.

Peterson D.M., Wesenberg D.M., Burrup D.E., Erickson C.A., 2005. Relationship among ag-ronomic traits and grain composition in oat genotypes grown in different environments. Crop Sci. 45: 1249-1255.

Redaelli R., Sgrulletta D., Scalfati G., De Stefanis E., Pollini C.M., Conciatori A., Cammerata A., 2005. L’avena per un prodotto alimentare ricco di proprietà salutari. Risultati della ricerca in Italia. Tecnica Molitoria 3: 257-267.

Redaelli R., Laganà P., Sgrulletta D., Scalfati G., De Stefanis E., 2006a. Un futuro alimentare per l’avena nuda. L’informatore Agrario 36: 32-34.

Redaelli R., Sgrulletta D., Scalfati G., De Stefanis E., 2006b. Development of naked-oat products with suitable nutritional properties for improv-ing health. Tecnica Molitoria International 1: 1-7.

Sgrulletta D., De Stefanis E., Redaelli R., Biancolatte E., Berardo N., 2002. β-glucan and hull fibre content in oat cultivars grown under different agronomic conditions. In: Biologically-active phytochemicals in food. Pfannhauser et al. (eds), pp. 36-39.

Sgrulletta D., Redaelli R., Scalfati G., De Stefanis E., Cammerata A., Conciatori A., Benagiano G., 2007. High-fibre pasta produced with naked oat flour: a preliminary test for its in-troduction onto the market. Tecnica Molitoria International 1: 119-128.

Sgrulletta D., Redaelli R., Scalfati G., De Stefanis E., Pollini C.M., 2008. New opportunities from naked oat breeding for Italian pasta industry market. Tecnica Molitoria International 1: 139-148.

Welch R.W., Lloyd J.D., 1989. Kernel (1-3) (1-4) β-D-glucan content of oat genotypes. J. Cereal Sci. 9: 35-40.

Wood P.J., 1994. Evaluation of oat bran as a soluble fibre source. Characterisation of oat β-glucan and its effects on glycaemic re-sponse. Carbohydr. Polym. 25: 331-336.

Wood P.J., Anderson J.W., Braaten J.T., Cave N.A., Scott F.W., Vachon C., 1989. Physiological effects of β-glucan rich fractions from oats. Cereal Foods World 34: 878-882.

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whole grains


BIOACTIVE MOLECULESin cerealsAlessAndrA durAzzo* - AnnA rAguzzini - elenA Azzini - MAriA stellA FoddAi - VAlentinA nArducci -giuseppe MAiAni - MArinA cArceA

National Institute for Research on Food and Nutrition (INRAN) - Via Ardeatina 546 - 00178 Roma - Italy*corresponding author: [email protected]

Key words: cereal grains, carotenoids, lignans, phenolic acids, antioxidant power

Abstract

Recent epidemiological stud-ies have shown that the con-sumption of whole grains and wholemeal cereal products appears to reduce the risk of diseases such as cardiovascu-lar diseases, cancer, diabetes, etc. However, the scientific bases of the above mentioned positive effects are currently under investigation. In this work, we tried to investigate and describe a profile of the most important bioactive sub-stances in cereals such as phe-nolic acids, carotenoids and lig-nans and to evaluate the total antioxidant capacity of whole grains usually cultivated and consumed in Italy, by means of two different assays, TEAC (Trolox Equivalent Antioxidant Capacity) and FRAP (Ferric Reducing-Antioxidant Power). As regards the bioactive sub-stances, grain samples of soft and durum wheat, barley, oat, emmer, spelt, triticale, rye, rice and maize were analyzed by HPLC methods. For each species, two or more repre-sentative cvs were analyzed to have an idea about the in species variation. The results showed a large variation in the kind and amount of bioactive substances present, both at the specific and at the varietal level. Our data on phytochemi-cals in grains could provide a scientific basis for cereals breeding but also for the de-velopment of functional whole grain cereal foods.

INTRODUCTION

By the late 20th century, the importance of whole grains had been rediscovered, first by the natural foods move-ments and later by the scientific community. In these last years, there has been an evaluation of the role of cereals in the diet and their possible implication in the prevention of health diseases. This role has been acknowledged by both food manufacturers and consumers (Lorenz and Lee, 1977; Slavin et al., 1997; Slavin, 2004).In particular, from several investigations it appears that wholegrain cereal foods could reduce the risk of diseases such as coronary heart disease, stroke, cancer and dia-betes (Salmeron et al., 1997 a,b; Chatenoud et al., 1998; Koh-Banerjee and Rimm, 2003).One of the major cause of death or disability in the United States is represented by heart diseases. Several stud-ies sustain the linkage between consumption of whole grain foods and CHD (coronary heart disease) prevention. Truswell (2002) have shown consistent protective effect


of whole grain cereals in coronary heart diseases. Liu et al. (1999) have demon-strated as an increased intake of who-legrain cereals appears to be negatively associated with heart attacks and other heart problems in 75,000 nurses over 6 years. Cereals provide calories and important nutrients to the diet. In fact, several components in cereals have a recognized potential for reducing risk fac-tors for CHD: linoleic acid, fibre, vitamin E, selenium and folate.The high fiber content of unrefined cereal products is believed to aid in the preven-tion of certain diseases. In the literature a lot of investigations are reported regard-ing the role of a high-fiber diet on the physical health status: positive effects in the gastrointestinal tract support weight reduction and are involved in carbohy-drate and fat metabolism (Kaline et al., 2007). Priebe et al. (2008) and Venn and Mann (2004) demonstrated the proper-ties of whole grain cereal products in the prevention of type 2 diabetes mellitus due to the presence of insoluble dietary fibers.Whole grains appear to be a rich source of a wide range of phytochemicals with anti-carcinogenic properties. A relation-ship has been suggested between whole grain consumption and cancer (Slavin et al., 1997; Tavani et al., 1997). In a review of 54 case-control studies spanning 20 types of cancer and colon polyps, peo-ple with high intakes of whole grain had 20 to 50% less risk of most malignan-cies (Jacobs et al. 1998 a,b). The same Authors have reported that high intake of

whole grain foods consistently reduced risk of cancers of the oral cavity and pharynx, esophagus, stomach, colon, rectum, liver, gallbladder, pancreas, lar-ynx, breast, endometrium, ovary, pros-tate, bladder, kidney, lymphatic system, and multiple myelomas.The beneficial properties of whole grains are attributed in part to their unique phy-tochemical composition: vitamins and minerals, unsaturated fatty acids, tocot-rienols, tocopherols, insoluble and solu-ble fiber, phytosterols, stanols, sphingoli-pids, phytates, lignans, and antioxidants like phenolic acids (Adom and Liu, 2002, Adam et. al., 2003, 2005; Gabrovská et al., 2002). Within the whole grains phy-tochemicals, lignans, found in particular in the outer layers of grains, could medi-ate hormone-related diseases. Several investigation have shown that food lign-ans are converted to mammalian lignans when consumed by humans; mamma-lian lignans have a similar structure to the human hormone oestrogen and so may have oestrogenic/anti-oestrogenic effects (Adlercreutz et al., 1995).It is likely that whole grain components work together to achieve a synergistic effect.Processing, when it involves the re-moval of the outer layers of grain, gener-ally reduces the content of nutrients and bioprotective substances (Zielinski et al., 2001). Therefore, whole grains seem to be necessary in a healthy diet.On the other hand, new research has emerged about negative effects con-nected to a diet too much rich in grains.

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The Seven Countries Study, which has followed the eating patterns of over 12,000 men for almost 30 years, showed that the risk of stomach cancer increases with high intakes of grain foods (Jansen et al., 1999).In this work, we tried to investigate and

quantify a phytochemical profile for some important molecules (phenolic acids, caro-tenoids and lignans) and to evaluate the to-tal antioxidant capacity of cereal grains usu-ally cultivated and consumed in Italy, with the aim of contributing to the knowledge on their potential effects in human health.


Sample preparation

The grain samples (Durum Wheat -Triticum durum Desf., Soft Wheat -Triticum aestivum L., Triticale -x Triticosecale Wittn., Oat -Avena sativa

L., Barley -Hordeum vulgare L., Rye -Secale cereale L., Rice -Oryza sativa L., Maize -Zea mais L., Emmer -Triticum dicoccon Shrank., Spelt -Triticum spelta L.) reported in tab. 1 were ground in a refrigerated mill (Janke and Kunkec,

Table 1 - Evaluation of Total Antioxidant Capacity of Italian cereal grains expressed as FRAP and TEAC*.

Sample FRAP SD TEAC SD mmol Fe2+/kg d.m. mmol Trolox/kg d.m.

Durum Wheat Creso 3.04 0.22 2.98 0.29Durum Wheat Simeto 3.10 0.35 3.28 0.04Soft Wheat Artico 6.40 0.91 3.35 0.24Soft Wheat Bologna 6.21 0.14 3.21 0.09Emmer Garfagnana 5.78 0.75 3.45 0.02Emmer Padre Pio 4.52 0.29 3.24 0.08Spelt Sertel 6.15 0.10 3.34 0.24Spelt Linea P12 5.15 0.08 2.95 0.26Triticale Oceania 6.34 0.45 3.84 0.07Triticale Talentro 6.46 1.43 3.45 0.15Rye Resonanz 8.56 0.25 3.94 0.16Rye Treviso 8.83 0.34 4.12 0.40Oat Bionda 11.97 0.72 2.46 0.01Oat Argentina 13.27 1.21 2.92 0.03Barley Alamo 14.24 0.68 5.62 0.69Barley Priora 13.49 0.23 5.54 0.13Rice Perla 8.36 0.64 3.41 0.20Rice Perla Rosso 59.30 3.37 46.17 1.45Rice Vialone Nano 7.74 0.20 3.36 0.05Maize Costanza 7.32 0.72 4.03 0.52Maize DKL6530 8.05 0.27 4.52 0.51Maize VA 57 8.16 0.13 4.09 0.03* FRAP (Ferric Reducing-Antioxidant Power), TEAC (Trolox Equivalent Antioxidant Capacity); data are reported as the mean of 3 independent determinations and standard deviation (SD).


Ika Labortechnik, Germany) and the wholemeal flours were sieved to ob-tain a granulometry of 0.5 mm. Oat, barley, rye, rice, emmer and spelt had been commercially dehulled before milling.Only for the analyses of lignans, flours were defatted with hexane and diethyl ether for 8 h in a Soxhlet apparatus.

Chemicals and standards

The organic solvents used for the sepa-ration of carotenoids, lignans and phe-nolic acids were of HPLC grade and purchased from Carlo Erba (Milan, Italy). Carotenoids and phenolic acids stand-ards were purchased from Sigma-Aldrich (Milan, Italy). Lignans standards were purchased from Chemical Research (Rome, Italy).

Total antioxidantactivity determinations

Each sample was submitted to the extraction method of Halvorsen et al. (2002). The antioxidant activity (TAC) was evaluated using two different as-says, FRAP (Ferric reducing-antioxidant power) and TEAC (Trolox Equivalent antioxidant capacity). The FRAP deter-mination was performed according to Benzie and Strain (1996), using a Tecan Sunrise plate reader spectrophotometer (Männedorf, Switzerland). The method is based on the reduction of Fe3+-TPTZ (2,4,6-tripyridyl-s-triazine) complex to fer-rous at low pH.The TEAC determination was performed according to Miller et al. (1993) and Re et al. (1999). This assay measures the ability of antioxidants to quench radical cations.

EXTRACTION AND QUANTIFICATION OF CAROTENOIDS

Carotenoids were determined by the method of Sharpless et al. (1999) used by the National Institute of Standards and Technology (NIST). Briefly, approxi-mately 1 g of sample was combined with 3 mL THF (tetrahydrofuran) and 2.7 mL methanol. The mixture was saponified for 30 min in a 40°C water bath after adding 0.3 mL of a 40% (w/v) methanolic KOH solution, and then ca 0.15 g ascorbic acid was added to neutralize the KOH. The analytes were extracted with three 15 mL por-

tions of hexane-diethyl ether (50+50). The organic phase was combined and evaporated under a stream of nitrogen and the residue redissolved in 10 mL of n-hexane. For the analysis, 1 mL of the sample was rievaporated and reconsti-tuted in 1 mL of mobile phase (50% methanol, 45% acetonitrile and 5% tetrahydrofuran). 50 µL of reconstituted extract were injected in a Waters Nova Pack C18 column (3.9x150 mm, 4 µm) (Waters, Milford, Massachusetts, USA) at a flow rate of 1 mL min-1. The extracts

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were analyzed by a Perkin-ElmerISS 200 series HPLC system (Perkin-Elmer, Norwalk, CO, USA). The eluents were Methanol/Acetonitrile/Tetrahydrofuran (50:45:5). The peaks were detected

with a variable spectrophotometric de-tector (Perkin-Elmer LC-95) connected to a personal computer Pe Nelson mod 1020 (Perkin-Elmer). The detection wavelength was 450 nm.

EXTRACTION AND QUANTIFICATION OF PHENOLIC ACIDS

Each sample was extracted in duplicate by the procedure of Hatcher and Kruger (1997) to isolate phenolic acids. The soluble fraction was initially extract-ed with acetone/water and methanol/water. The free soluble fraction was then extracted with ethyl ether/ethyl acetate. The soluble esterified fraction, left after extraction of the free one, underwent an alkaline hydrolysis and acidification. The insoluble bound frac-tion was determined after separation of the soluble fraction, alcaline hydroly-sis and passage through Supelclean

LC18 SPE Tubes (6 mL) (Supelco Inc., Bellefonte, Pa, USA). Each extract was analysed with a Perkin Elmer, Series 400 (USA) Liquid Chromatograph us-ing a reverse phase Supelco LC-18 analytical column (15 cm x 4.6 mm) at room temperature. Detection was done at 260 nm with a Perkin Elmer LC 95 UV Spectrophotometer Detector. Calibration standards consisting of va-nillic, caffeic, syringic, p-coumaric, feru-lic and sinapic acids (Sigma Chemical Co, St. Louis, Mo, USA) were run with each series of samples.

EXTRACTION AND QUANTIFICATION OF LIGNANS

Samples were extracted taking into ac-count the methods of Obermeyer et al. (1995) and Milder et al. (2004). 12.0 mL of alkaline hydrolysis reagent (0.3 M NaOH in 70% MeOH) were added to 0.5 g of samples and, after stirring, were incubated for 1 h at 60°C. The samples were cooled down to room tempera-ture and neutralized with 100% acetic acid (380 µL). The hydrolysate was cen-trifuged (3,500 g, 10 min). An aliquot (2

mL) of supernatant was transferred into a test-tube. The supernatant was evapo-rated until only water was left (600 µL). Water (1.4 mL) was added together with 2 mL of sodium acetate buffer (0.05 M, pH 5.0) and then 400 µL of Helix Pomatia β glucuronidase/sulphatase were added (β-glucuronidasi/sulphatase S9626-10KU Type H-1, 0,7 G solid, 14,200 units/G sol-id, Sigma in 10 mL of acetate buffer). The samples were incubated in a shaker wa-


ter bath at 37°C for 24 h. Samples were evaporated to dryness and dissolved in 1 mL mobile phase. Quantitative analyses were performed on 50 µL extract using an ESA-HPLC system (ESA, Chelmsford, Ma, USA). The HPLC system used con-sisted of an ESA Model 540 autoinjector, an ESA Model 580 solvent delivery mod-ule with two pumps, an ESA 5600 eight-channels coulometric electrode array de-tector and the ESA coularray operating software which controlled all the equip-ment and carried out data processing. A Supelcosil LC-18 column (25 cm x 4.6 mm, 5 µm) with a Perisorb Supelguard LC-18 (Supelco, Milan, Italy) was used. Chromatography was performed at 30°C, at a flow rate of 0.8 mL/min using the following solvent system: solvent A, am-monium acetate 50 mM adjusted to pH 4 with glacial acetic acid; solvent B, metha-nol. The linear gradient used consisted of

28% solvent B, increasing to 30% over 4 min and to 40% over 41 min, held for 10 min. After that, returning to 28% solvent B over 3 min and monitoring this condi-tion for 5 min.The working potentials of the eight cells were set up at 60, 120, 200, 340, 480, 620, 760 and 900 mV. Sample peaks were analyzed by matching target peaks with standard peaks on the basis of their retention time and on accuracy ratio be-tween adjacent channels. Isolariciresinol, lariciresinol, secoisolariciresinol, pinor-esinol, matairesinol were detected and quantified. In particular isolariciresinol and matairesinol were not identifiable for the presence of interfering compounds at the same retention time. The sum of identifiable lignans was indicated as total lignans. Values, expressed on dry mat-ter, are in general the average of 3 deter-minations unless otherwise stated.


The most reliable explanation for the health protective effects of foods, with particular attention to fruits and vegeta-bles, derives from the observation that vegetables/beverages are rich in antioxi-dant molecules such as ascorbic acid, α-tocopherol, β-carotene, polyphenols, flavonoids and hydroxycinnamic acids. These constituents are known to have antioxidant, anticarcinogenic, antimuta-genic and antineoplastic activities.There is also considerable interest in grains as a source of biologically active

compounds. Infact, whole grains contain numerous molecules that possess anti-oxidant activity, which are not present in highly refined products. In this work we focused our attention on the content of some of the most important bioactive molecules (phenolic acids, carotenoids and lignans) in whole grains, usually cul-tivated and consumed in Italy, and on the antioxidant activities of their wholemeal flours. For some species, more than two different genotypes (cultivars) were studied.

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Considering that we were analyzing dif-ferent species, for the evaluation of the Total Antioxidant Power we decided to use a simple and generic extraction method. However, we have to point out that, following this extraction method, we assessed the contribution of the free bioactive molecules only and not of the conjugated forms. Consequently, we underestimated the antioxidant power in our samples, which is due to both free and conjugated forms.Pérez-Jiménez and Saura-Calixto (2005) conducted an assessment of the anti-oxidant capacity of cereals using both chemical and in vitro digestive enzymatic extraction of antioxidants and concluded that the amount of antioxidants released by enzymatic treatments may be higher than those obtained using aqueous-or-ganic extraction.Adom et al. (2003) investigated the antioxidant profile of grains: corn had the highest total antioxidant activity (181.42±0.86 µmol of vitamin C equiv/g of grain), followed by wheat (76.70±1.38 µmol of vitamin C equiv/g of grain), oats (74.67±1.49 µmol of vitamin C equiv/g of grain), and rice (55.77±1.62 µmol of vitamin C equiv/g of grain).In tab. 1 the FRAP and TEAC values of our samples are reported. The highest FRAP value (59.3 mmolFe2+/kg d.m.) was obtained for the Perla Rosso rice. This cultivar is characterized by a red testa due to the presence of red colour-ing pigments. White rice (both Perla and Vialone Nano cvs) showed instead val-ues of FRAP and TEAC similar between

them and about 7 times less than the red rice. For oat and barley FRAP values were placed within the range 11.97-14.24 mmolFe2+/kg d.m. Maize, rye and white rice gave results between 7.32 and 8.83 mmolFe2+/kg d.m. Spelt and emmer ranged between 4.52 and 6.15 mmolFe2+/kg d.m. The lowest values were attributed to durum wheat (3.04 and 3.10 mmolFe2+/kg d.m.), whereas soft wheat, the same as triticale, had a 2 fold higher value than durum wheat. Serpen et al. (2008) examined total phenolics and flavonoids of 18 ancient wheat (12 emmer, 6 einkorn) and 2 bread wheat varieties grown in differ-ent regions of Turkey. Results showed that total antioxidant capacities meas-ured by the ABTS assay, were generally significantly different in the emmer and einkorn groups: the highest total antioxi-dant activity was detected in the emmer samples (n = 12), suggesting that they may have high potential for utilization as a grain rich in natural antioxidants.Regarding the TEAC values (tab. 1), as obtained for the FRAP assay, the rice sample Perla Rosso reached the highest value (46.18 mmol Trolox/kg d.m.). For all the other cereals, the TEAC values were found within the range of 2.46 mmol Trolox/kg d.m. for the cv Bionda oat and 5.62 mmol Trolox/kg d.m. for the cv Alamo barley.Several Authors have demonstrated that the presence and distribution of bioactive compounds can be affected by several factors such as genetics, environmen-tal and growing conditions or technical


processes such as milling and refining (Zielinski and Kozlowska, 2000; Adom et al., 2003). Emmons et al. (1999) in-vestigated phytochemicals and the anti-oxidant activity of oat milling fractions measured by the ORAC (Oxygen Radical Absorbance Capacity) assay: their results indicate a high level of antioxidant phy-tonutrients for oat products. According to our FRAP results, oat samples posi-tioned themselves on a high level in our range of values, even if this result is not matched by the correspondent TEAC values.Since the synergistic interaction of the bioactive components present in grains is expected to give the total antioxidant power, we studied the most relevant classes of phytochemi-cals (i.e. phenolic acids, carotenoids, and lignans).Hydroxycinnamic or phenolic acids rep-resent another group of phytochemi-cals abundant in cereals (Andreasen et al., 2000; Adom et al., 2003; Zhou et al., 2004 a,b), which show antioxidant, phytoestrogenic, and other bioactivi-ties that may offer health benefits. As

shown in tab. 2, we quantified total phenolic acids in soft and durum wheat, brown rice, whole grain emmer and maize. Phenolic acids are present in cereals as insoluble compounds mainly bound to the bran matrix, soluble esteri-fied and soluble free. In all the samples, the insoluble bound fraction was the most relevant with values ranging from about 800 µg/g d.m. for durum wheat to about 2,400 µg/g d.m. for maize, whereas the soluble free fraction was very low (in the range 3 to 15 µg/g d.m.).In all samples, ferulic acid was almost ex-clusively present in the insoluble bound fraction. In the soluble free and solu-ble esterified compounds, we identified sinapic acid, ferulic acid, caffeic acid, p-coumaric acid, vanillic acid and syring-ic acid. Kim et al. (2006) also studied the phenolic profiles of four different types of wheat. Higher concentrations of polyphenols were found in the outer lay-ers of the kernel by Baublis et al. (2002).Carotenoids are a widespread group of naturally occurring fat-soluble pigments, representing one of the major food

Table 2 - Phenolic acid content in cereal grains (µg/g d.m.)*.

Grains Phenolic acid fractions

Insoluble bound Soluble esterified Soluble free

Durum Wheat 806.00±116.00 54.00±20.00 3.60±1.00Soft Wheat 880.00±123.00 57.00±17.00 5.00±1.00Rice 328.00±26.00 47.00±5.00 4.20±0.20Emmer 455.00±62.00 57.70±34.10 7.10±3.50Maize 2416.00±330.00 198.90±60.00 15.00±8.50* Data are reported as the mean of 3 independent determinations and standard deviation (SD).

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micronutrients in the human diet with many physiological functions. Data on the main carotenoids present in cere-als, i.e. lutein, zeaxanthin, cryptoxanthin and β-carotene are reported in fig. 1 and fig. 2. In fig. 1 lutein+zeaxanthin, cryptoxanthin and β-carotene values for selected maize cultivars are reported. These samples showed a very inter-esting profile with very high levels of lutein+zeaxanthin, compared to other cereals in fig. 2, and the presence of cryptoxanthin. Muzhingi et al. (2008) evaluated the major carotenoids in 36 genotypes of yellow maize by HPLC: the major carotenoids in yellow maize were identified to be all-trans lutein, cis- isomers of lutein, all-trans-zeaxanthin, α- and β-cryptoxanthin, all-trans β-carotene, 9-cis β-carotene and 13-cis β-carotene.Apart from maize, lutein+zeaxhantin were

Fig. 2 - Carotenoid contents in barley, triticale, oat, durum and soft wheat, emmer, spelt and rye (µg/100 g d.m.)*.* data are reported as the mean of 3 independent determinations.

Fig. 1 - Carotenoids in maize cultivars (µg/100 g d.m.)*.* data are reported as the mean of 3 independent determinations.

quantified in wheat, barley, oat, rye and trit-icale. For these cereals, a wide range was found, between 155.2 to 728.4 µg/100 g d.m. (fig. 2). Moreover an evident varietal difference was measured for both soft


and durum wheat. In rye, β-carotene was found in addition to lutein and zeaxanthin (fig. 2). In emmer and spelt it was possible to detect lutein only, ranging from 191.0 to 376.9 µg/100 g d.m.: the Padre Pio cv reached the highest value (fig. 2).Serpen et al. (2008) found a high content of lutein, in particular, in einkorn which could be a new material for the develop-ment of high-lutein bakery products.Regarding other relevant substances present in whole grains, in the last years the research attention has been focused on lignans, a class of com-pounds known mainly for the physi-ological properties of their metabolites, the enterolignans. In our selected cere-als, secoisolariciresinol, matairesinol, pinoresinol, lariciresinol, isolariciresinol were identified and quantified. In tab. 3 the values of total lignans in selected cereal grains are reported. This value varies from 14.25 µg/100 g d.m. for maize to 490.22 µg/100 g d.m. for oat. However, varietal differences were ob-served within the same species. For example, in rice a significant difference was observed between the cvs studied which are also known to have different technological properties.

It is also fundamental to underline that the contribution of each single lignan molecule to the total appears to be dif-ferent for every single cereal species. It is also necessary to point out that in this investigation we didn’t quantify syrin-garesinol, which according to recent lit-erature (Penalvo et al., 2005) is the most abundant lignan in maize cultivars.Regarding the contribution of each single lignan, it is interesting to notice that in oat this is given by lariciresinol and pinoresinol. Considering that the conversion grade of lariciresinol and pinoresinol into enterodiol, biologically active metabolite of lignans, are re-ported to be respectively 101 and 55% (Heinonen et al., 2001), its composi-tional data make this cereal interesting as a source of potentially beneficial substances. In the same way, interest-ing results were obtained for barley, where the lignan compounds can be placed in the following decreasing or-der of concentration: lariciresinol>pinoresinol>secoisolariciresinol. The lignan concentration in triticale (which is a cross between wheat and rye) exhib-ited total lignans levels closer to that of wheat than of rye (tab. 3).

CONCLUSIONS

Several researches have recently fo-cused their attention on the discovery of the many health benefits of wholegrain cereal foods, particularly in reducing the risk of diseases such as coronary heart

disease, cancer and diabetes. In our research we detected and measured the level of some bioactive substances in cereal grains such as phenolic acids, carotenoids and lignans which could be

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involved in the aboved mentioned ben-efits. The results showed a large varia-tion in the kind and amount of bioactive substances present, both at the specific and at the varietal level.For example if we take lignans meas-ured in our study, oat and barley as a species could be a good source of these compounds but in rice the cv Vialone Nano gave values which are comparable with those of oat. In this regard and in attempt to correlate the results of the FRAP and TEAC tests with the contents of the molecules measured, we could say that barley as a species also gave high FRAP and TEAC values within the exhamined group of cereals. Our data on

phytochemicals in grains could provide a scientific basis for cereals breeding but also for the development of functional whole grain cereal foods.

Acknowledgements

This work was done within the research project Quasicer financed by MIUR (Italian Ministry for University and Research). Samples were provided by CRA-CER (Foggia, Italy), CRA-MAC (Bergamo, Italy), CRA-RIS (Vercelli, Italy), CRA-SCV (S. Angelo Lodigiano, LO, Italy), CRA-QCE (Roma, Italy), CRA-GPG (Fiorenzuola d’Arda, PC, Italy). The Authors would like to thank Mr. Paolo Fantauzzi and Mr. Luigi Bartoli for their technical support and Mr. Francesco Martiri for his secretarial help in this project.

Table 3 - Lignans in Italian cereal grains (µg/100 g d.m.)*.

Sample Isolariciresinol Lariciresinol Secoisolariciresinol Pinoresinol Matairesinol Total lignans

Durum Wheat Creso n.i. 95.11±34.34 n.i. n.i. n.i. 95.11Durum Wheat Simeto n.i. 57.00±30.55 n.i. n.i. n.i. 57.00Soft Wheat Artico n.i. 48.53±18.05 n.i. n.i. n.i. 48.54Soft Wheat Bologna n.i. 66.59±6.10 n.i. n.i. n.i. 66.59Emmer Garfagnana n.i. 105.80±3.70 26.86±0.33 n.i. n.i. 132.67Emmer Padre Pio n.i. 102.38±0.54 30.32±0.37 n.i. n.i. 132.70Spelt Sertel n.i 39.88±2.15 5.71±1.09 n.i. n.i. 45.59Spelt Linea P12 n.i. 125.80 46.72 n.i. n.i. 172.52Triticale Oceania n.i. 43.66±2.79 n.i. n.i. n.i. 43.66Triticale Talentro n.i. 72.51±0.52 n.i. n.i. n.i. 72.51Rye Resonanz n.i. 53.87±15.72 24.67±5.44 n.i. n.i. 78.55Rye Treviso n.i. 145.99±0.81 n.i. n.i. n.i. 146.00Oat Bionda n.i. 86.50 n.i. 226.22 n.i. 312.72Oat Argentina n.i. 108.14±13.84 n.i. 382.07±61.06 n.i. 490.22Barley Alamo n.i. 142.70±15.70 23.17±4.84 59.20±5.54 n.i. 225.07Barley Priora n.i. 122.12±4.96 32.56±1.89 31.78±20.46 n.i. 186.47Rice Perla n.i. 47.95±9.96 n.i. 17.32±9.75 n.i. 65.28Rice Perla Rosso n.i. 120.59 9.01 28.85 n.i. 158.44Rice Vialone Nano n.i. 216.87±61.11 20.76±0.61 39.46±5.39 n.i. 277.09Mais Costanza n.i. 10.78±0.78 13.40±1.23 0.00 n.i. 24.19Maize DKL6530 n.i. 8.52±0.75 11.14±0.23 0.00 n.i. 19.66Maize VA57 n.i. 14.25±0.64 n.i. 0.00 n.i. 14.25*Single determination or average ± S.D.; n.i. = not identifiable due to interference with other substances.


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Jacobs D.R. Jr, Marquart L., Slavin J., Kushi L.H. “Wholegrain intake and cancer - an expanded review and meta-analysis”. Nutr. Cancer., 30 (2), 85-96, 1998b.

Jansen M.C., Bueno-de-Mesquita H.B., Räsänen L., Fidanza F., Menotti A., Nissinen A., Feskens E.J., Kok F.J., Kromhout D. “Consumption of plant foods and stomach cancer mortality in the seven countries study. Is grain consumption a risk factor? Seven Countries Study Research Group”. Nutr. Cancer., 34 (1), 49-55, 1999.

Kaline K., Bornstein S.R., Bergmann A., Hauner H., Schwarz P.E. “The importance and effect of dietary fiber in diabetes prevention with par-ticular consideration of whole grain products”. Horm. Metab. Res., 39 (9), 687-693, 2007.

Kim K.H., Tsao R., Yang R., Cui S.T. “Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis con-ditions”. Food Chem., 95 , 466-473, 2006.

Koh-Banerjee P., Rimm E.B. “Whole grain con-sumption and weight gain: a review of the epi-demiological evidence, potential mechanisms

whole grains


and opportunities for future research”. Proc. Nutr. Soc., 62, 25-29, 2003.

Liu S., Stampfer M.J., Hu F.B., Giovannucci E., Rimm E., Manson J.A.E., Hennekens C.H., Willett W.C. “Whole-grain consumption and risk of coronary heart disease: results from the Nurses’ Health Study”. Am. J. Clin. Nutr., 70 (3), 412-419, 1999.

Lorenz K., Lee V.A. “The nutritional and physi-ological impact of cereal products in human nutrition”. CRC Crit. Rev. Food Sci. Nutr., 8 (4), 383-456, 1977.

Milder I.E.J., Arts I.C.W., Venema D.P., Lasaroms J.J.P., Wahala K., Hollman P.C.H “Optimization of a liquid chromatography-tandem mass spectrometry method for quantification of the plant lignans secoiso-lariciresinol, matairesinol, lariciresinol, and pinoresinol in foods”. J. Agric. Food Chem., 52, 4643-4651, 2004.

Miller N.J., Rice-Evans C., Davies M.J., Gopinathan V., Milner V. “A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates”. Clin. Sci., 84, 407-412, 1993.

Muzhingi T., Tang G., Johnson E., Yeum K., Qin J., Russell R. “Determination of carotenoids in yellow maize, the effects of saponification, and food preparations”. Int. J. Vitam. Nutr. Res., 78 (3),112-20, 2008.

Obermeyer W.R., Musser S.M., Betz J.M., Casey R.E., Pohland A.E., Page S.W. “Chemical stud-ies of phytoestrogens and related compounds in dietary supplements: flax and chaparral”. Proc. Soc. Exp. Biol. Med., 208 (1), 6-12, 1995.

Penalvo J.L., Haajanen K.M., Botting N., Adlercreutz H. “Quantification of lignans in food using isotope dilution gas chromatog-raphy/mass spectrometry”. J. Agric. Food Chem., 53, 9342-9347, 2005.

Pérez-Jiménez J., Saura-Calixto F. “Literature data may underestimate the actual antioxidant capacity of cereals”. J. Agric. Food Chem., 53 (12), 5036-40, 2005.

Priebe M.G., van Binsbergen J.J, de Vos R., Vonk R.J. “Whole grain foods for the prevention of type 2 diabetes melli-

tus”. Cochrane Database Syst. Rev., (1), CD006061, 2008.

Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. “Antioxidant activity applying an improved ABTS radical cation de-colorization assay”. Free Radic. Biol. Med., 26, 1231-1237, 1999.

Salmeron J., Ascherio A., Rimm E., Colditz G., Spiegelman D., Jenkins D., Stampfer M., Wing A., Willett W. “Dietary fiber, glycemic load, and risk of NIDDM in men”. Diab.Care., 20, 545-550, 1997a.

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Serpen A., Gokmen V., Karagoz A., Koksel H. “Phytochemical quantification and total anti-oxidant capacities of emmer (Triticum dicoc-con Schrank) and einkorn (Triticum monococ-cum L.) wheat landraces”. J. Agric. Food Chem., 56 (16), 7285-7292, 2008.

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(continues at page 180)

whole grains


Influence of processing on the LIGNANS CONTENT of cereal based foodsAlessAndrA durAzzo1* - elenA Azzini1 - AnnA rAguzzini1 - giuseppe MAiAni1 - FrAncescA FinocchiAro2 - BArBArA FerrAri2 - AlBerto giAninetti2 - MArinA cArceA1

1National Institute for Research on Food and Nutrition (INRAN) - Via Ardeatina 546 - 00178 Roma - Italy2C.R.A., Genomic and Postgenomic Research Centre - Via S. Protaso 302 - 29017 Fiorenzuola D’Arda - PC - Italy*corresponding author: [email protected]

Key words: lignans, flour fractions, pasta, breakfast cereals, processing effects

Abstract

Whole grains provide a wide range of nutrients and phyto-chemicals that may work syn-ergistically to maintain human health. Lignans are a group of bioactive compounds widely distributed in cereals where they are mainly present in the outer layers of grains. Most dietary lignans are metabo-lized by the gut microflora to enterolactone and enterodiol, also known as enterolignans. Enterolignans are compounds that exhibit estrogen-like activ-ity. The content of lignans in cereal grains is affected by ge-netics, environment and grow-ing conditions and, in foods, also by processing conditions. Few results are reported in the literature regarding the effects of cereal processing technolo-gies such as milling, baking, extrusion, etc. on lignans con-tent in processed foods.The objective of this research was the detection and quanti-fication of lignans (secoisolar-iciresinol, matairesinol, pinor-esinol, lariciresinol, isolaricires-inol) in grains, flour fractions, pasta, breakfast cereals and other foods made with soft and durum wheat, oat and bar-ley in order to investigate how processing affects the total level and the profile of lignans that reach the consumer.

INTRODUCTION

Cereal products contribute to a balanced diet and re-cently several studies have assigned to cereal grains and to wholemeal cereal products a protective role in hu-man health due to their content of bioactive compounds (Slavin, 2004). Despite the universal acceptance of the importance of grains in our diet and high consumer ac-ceptance, usual intake is often below recommended levels. Whole grain consumption at breakfast could have an important impact on total daily nutrient intakes. So communication of whole grains importance in the diet is needed.Whole grains provide a wide range of nutrients and phy-tochemicals that may work synergistically to maintain human health. The content of these compounds in grains

whole grains


is affected by genetic and growing condi-tions and, in foods, by processing condi-tions. Most grains are, infact, submitted to different kinds of processing to obtain a desirable product with optimized fla-vour, colour, texture and appearance, as well as shelf-life depending on the type of cereal and the eating habits of the consumers.Processing techniques include milling, heat treatment, cooking, parboiling, or other techniques (Pedersen et al., 1989). For example, commercial breakfast cere-als are usually extruded, puffed, flaked, or otherwise altered to make a desirable product for consumers and to improve product quality.In the milling process, the bran and germ are separated from the endosperm which is then ground into flour. Esposito et al. (2005) showed that nutrients and phyto-chemicals are present with higher con-centrations in the outer parts of the grain,

so the refining process could reduce their content in the flours. Dimberg et al. (1996) demonstrated that pearling time al-ters the antioxidant and phenolic content in the pearling fractions of oat groats.Zheng et al. (1998) showed that microni-zation induced hydrophobic aggregation in legume proteins and both hydrophobic and disulfide bonds in cereals. A study of Yu et al. (2007) demonstrated that mi-cronization can extend the use of barley flour in food products to increase fibre and beta-glucan content.A study of Knuckles and Chiu (1995) reported that dry fractionation of barley produced a value added enriched prod-

uct enhanced in components such as tocols, dietary fiber and β-glucans.In order to produce food products with maximum health benefits, identification of food processing conditions that have an impact on the distribution, stabil-ity and activity of bioactive molecules in grains is needed.Several studies have suggested that, within the group of cereal phytochemi-cals, the presence of lignans could be one of the factors that might explain the reduced incidence of certain chronic dis-eases in people consuming a diet rich in wholegrain products (Jacobs et al., 1998 a,b). Lignans represent a group of phyto-chemicals widely distributed in the human diet. Most dietary lignans are metabolized by the gut microflora to enterolactone and enterodiol, also known as enterolignans. Enterolignans are compounds that ex-hibit estrogen-like activity. Concentrated sources of lignans include wholegrain wheat, wholegrain oats and rye meal (Adlercreutz and Mazur, 1997). Due to the association of lignan excretion with fibre intake, it is assumed that plant lignans are contained in the outer layers of the grain. These data suggest that wholegrain breads and cereals are the best means of delivering lignans in the diet.As current processing techniques elimi-nate the bran fraction of the grain, lignans may not be found in processed grain products on the market and would only be found in wholegrain foods (Kilkkinen et al., 2001; Slavin, 2003). A complete database on content of lignans will allow researchers studying diet and disease to


quantify the intake of dietary lignans (Blitz et al., 2007). Stable isotope-dilution gas chromatography coupled with mass spec-trometry was used to quantify six plant lignans in 86 food items commonly con-sumed in Japan (Peñalvo et al., 2008).Few results are reported in the literature regarding the effects of processing tech-nologies such as milling, baking, extrusion, etc. on lignans, so we focused our re-

search on the detection and quantification of lignans (secoisolariciresinol, matairesin-ol, pinoresinol, lariciresinol, isolariciresinol) in cereal grains and derived products such as flour fractions, pasta and breakfast cereals made with soft and durum wheat, oat and barley. The objective of this study was to investigate the effect of process-ing on the total level and on the profile of lignans that reach the consumer.


Samples and their preparationThe analysed samples are reported in tab. 1. The barley fractions were obtained and provided by CRA-GPG, Fiorenzuola D’Arda (PC), Italy. Barley grains were mi-cronized in a KMX-500 device (100-200 kg/h; Separ Microsystem sas, Brescia, Italy). The obtained flour was fractioned by air classification with a SX-500 appa-ratus (Separ Microsystem sas, Brescia, Italy). The apparatus sorted out the flour in two portions: a coarse fraction and a fine fraction. The flour was sorted twice with the air classifier. For the analysis of lignans the following flour fractions were collected and studied: the coarse fraction obtained after the first air classification step, the coarse and fine fractions col-lected after the second air classification. The soft and durum wheat fractions were produced and provided by CRA-SCV, S. Angelo Lodigiano (LO), Italy and CRA-QCE, Rome, Italy, respectively.Three different brands of durum wheat semolina pasta, commonly consumed

in Italy, were purchased on the mar-ket. Semolina/20% oat flour pasta were produced and provided by CRA-QCE. A selection of cereal based foods, widely consumed in Italy at breakfast (breakfast cereals, wholegrain biscuits, puffed rice, puffed barley), were purchased on the market. All grains, milling fractions (apart from soft wheat flour), pasta and cereal based foods were ground in a refrigerated mill (Janke and Kunkec, Ika Labortechnik) and the flours were sieved to obtain a granulometry of 0.5 mm. The flours were then defatted with hexane and diethyl ether for 8 h in a Soxhlet apparatus.

Chemicals and StandardsThe organic solvents used for the sepa-ration of lignans were purchased from Carlo Erba, Milan, Italy. Pure organic solvents and chemicals used in the ana-lytical procedures were purchased from Sigma-Aldrich, Milan, Italy. Lignans stand-ards were purchased from Chemical Research, Rome, Italy.

whole grains


Table 1 - List of analysed samples.

Grains and milling fractions

Barley (cvs Alamo and Priora)Micronized fractionCoarse fraction 1st air classificationCoarse fraction 2nd air classificationFine fraction 2nd air classification

Soft wheat (cv Bologna) and durum wheat (cvs Simeto and Creso)GrainsFlour/semolinaMiddlingsBran

PastaSemolina pastaSemolina/20% oat flour pasta

Cereal based foods consumed at breakfast Description

Breakfast cereals Sample 1 Cereals 48.4% (whole oat flour 35.8%; maize flour); wheat germ.

Sample 2 Whole cereals (54%) (flour of whole oat, whole rice, whole wheat); cereal agglomerate (19%); oat bran; barley malt.

Sample 3 Cornflakes and bran (31.5%); toasted oatmeal (30%); rice aggregate and bran (25%); barley flakes sugar-coated (9%); almonds (4.5%).

Wholegrain biscuits Wheat flour (51%); barley flakes (3%); rye flakes (1.8%); rice flour (1.7%); oatmeal (1.3%), maize flour (1.2%); wheat malt.

Compressed puffed rice White rice and dehulled rice.

Puffed barley Whole barley.

EXTRACTION AND QUANTIFICATION OF LIGNANS

Samples were extracted taking into ac-count the methods of Obermeyer et al. (1995) and Milder et al. (2004). 12.0 mL of alkaline hydrolysis reagent (0.3 M NaOH in 70% MeOH) were added

to 0.5 g of samples and, after stirring, were incubated for 1 h at 60°C. The samples were cooled down to room temperature and neutralized with 100% acetic acid (380 µL). The hydrolysate


was centrifuged (3,500 g, 10 min). An aliquot (2 mL) of supernatant was trans-ferred into a test-tube. The supernatant was evaporated until only water was left (600 µL). Water (1.4 mL) was added together with 2 mL of sodium acetate buffer (0.05 M, pH 5.0) and then 400 µL of Helix Pomatia β glucuronidase/sulphatase were added (β-glucuronidasi/sulfatase S9626-10 KU Type H-1, 0,7 G solid, 14,200 units/G solid, Sigma in 10 mL of acetate buffer). The samples were incubated in a shaker water bath at 37°C for 24 h. Samples were evaporated to dryness and dissolved in 1 mL mobile phase. Quantitative analyses were per-formed on 50 µL extract using an ESA-HPLC system (ESA, Chelmsford, MA, USA). The HPLC system used consisted of an ESA MODEL 540 autoinjector, an ESA MODEL 580 solvent delivery module with two pumps, an ESA 5600 eight-channels coulometric electrode array detector and the ESA coularray operating software which controlled all the equipment and carried out data processing. A Supelcosil LC-18 column (25 cm × 4.6 mm, 5 µm) with a Perisorb Supelguard LC-18 (Supelco, Milan, Italy)

was used. Chromatography was per-formed at 30°C, at a flow rate of 0.8 mL/min using the following solvent system: solvent A, ammonium acetate 50 mM adjusted to pH 4 with glacial acetic acid; solvent B, methanol. The linear gradient used consisted of 28% solvent B, in-creasing to 30% over 4 min and to 40% over 41 min, held for 10 min. After that, returning to 28% solvent B over 3 min and monitoring this condition for 5 min.The working potentials of the eight cells were set up at 60, 120, 200, 340, 480, 620, 760 and 900 mV. Sample peaks were analyzed by matching tar-get peaks with standard peaks on the basis of their retention time and on ac-curacy ratio between adjacent channels. Isolariciresinol, lariciresinol, secoisolar-iciresinol, pinoresinol, matairesinol were detected and quantified. In particular isolariciresinol and matairesinol were not identifiable for the presence of interfer-ing compounds at the same retention time. The sum of identifiable lignans was indicated as total lignans. Values, expressed on dry matter, are in general the average of 3 determinations unless otherwise stated.


In tab. 2 the specific content of lignan compounds in the fractions obtained by micronization and classification (tur-boseparation) of two barley cvs, Alamo and Priora, is reported. These geno-types are hull-less barleys with differ-

ent β-glucan content and starch type: Priora has standard starch composition and amylose content, CDC Alamo is a waxy barley, with a very low amylose content and a high β-glucan content.Barley is widely consumed both as

whole grains


Tabl

e 2

- Con

tent

s of

tota

l lig

nans

in m

icro

nize

d an

d cl

assi

fied

barl

ey fr

actio

ns (µ

g/10

0 g

d.m

.)*.

Sam

ple

Isol

aric

iresi

nol

Laric

iresi

nol

Seco

isol

aric

iresi

nol

Pino

resi

nol

Mat

aire

sino

l To

tal l

igna

ns

Bar

ley

Ala

mo

Mic

roni

zed

frac

tion

n.i.

195.

98±1

7.61

n.

i. 12

5.10

±53.

64

n.i.

321.

08Co

arse

frac

tionst

air

clas

sific

atio

n n.

i. 43

8.76

±30.

39

n.i.

169.

63±2

.14

n.i.

608.

39Co

arse

frac

tion

2nd a

ir cl

assi

ficat

ion

n.i.

382.

06±7

2.41

n.

i. 77

.76±

9.53

n.

i. 45

9.82

Fine

frac

tion

2nd a

ir cl

assi

ficat

ion

n.i.

232.

39±4

5.69

n.

i. 70

.26±

1.13

n.

i. 30

2.65

Bar

ley

Prio

raM

icro

nize

d fr

actio

n n.

i. 53

.66

7.23

12

.12

n.i.

73.0

1Co

arse

frac

tion

1st a

ir cl

assi

ficat

ion

n.i.

313.

78±2

8.01

38

.19±

1.05

31

.82±

3.73

n.

i. 38

3.79

Coar

se fr

actio

n 2nd

air

clas

sific

atio

n n.

i. 43

8.98

±72.

94

63.5

0±11

.54

54.6

8±1.

24

n.i.

557.

15Fi

ne fr

actio

n 2nd

air

clas

sific

atio

n n.

i. 18

5.00

22

.83

40.7

0 n.

i. 24

8.53

*sin

gle

dete

rmin

atio

n or

ave

rage

± S

.D.;

n.i.

= no

t ide

ntifi

cabl

e du

e to

inte

rfer

ence

with

oth

er s

ubst

ance

s.

a whole grain and as a food ingredi-ent for the production of processed foods (pasta, breakfast cereals, etc.) besides beer. Barley has an excellent nutritional composition and for its properties it could be used in a wide range of cereal-based food products as partial or total substitute of current-ly used cereal grains. Several studies have shown a high content of bioac-tive compounds (glucans and tocols) and a large range of antioxidant com-pounds having a phenolic structure in barley grains (McMurrough et al., 1996; Goupy et al., 1999). A review of Baik and Ullrich (2008) covers ba-sic and general information on barley food use and barley grain processing.Our results (tab. 2) show different lev-els of total lignan enrichment in both Alamo and Priora fractions with the coarse fraction both from the 1st and 2nd air classification being the richest. In addition, the major contribution to the enrichment is due to lariciresinol in both cultivars.In our previous studies, Alamo barley grains had a higher total lignans con-tent than Priora grains (225.07 µg/100 g and 186.47 µg/100 g respectively, unpublished results). The same result is confirmed in this study where the micro-nized Alamo fraction has a significantly higher total lignans content than Priora. This high total lignan content in Alamo matches the high β-glucan content found in this cultivar.Several Authors studied air classifica-tion of grains. This technology has


been successfully utilized to produce fractions of barley and oat enriched in β-glucans (Marconi et al., 2003; Panfili et al., 2008). In particular Marconi et al. (2003) used air classification to ob-tain two fractions of barley (fine and coarse fractions) utilized to produce flour fractions enriched in β-glucans. Verardo et al. (2008), studying the fine and the coarse fraction of barley, found that the coarse fraction had a larger concentration of flavan-3-ols (221%) with respect to the fine fraction. In addition, the coarse fraction showed the greatest antioxidant activity with respect to the whole meal and the fine fraction (Verardo et al., 2008). Andersson et al. (2000), studying flour samples from seven different barleys obtained by air-classification, showed that the extractability of β-glucans de-creased with increasing particle size, probably because of lower amounts of endogenous β-glucanases and poorer availability of the substrate in larger particles.Casiraghi et al. (2006) evaluated post-prandial responses to cereal products enriched with barley β-glucan. They used a concentrated β-glucan fraction obtained by air classification from a commercial variety Aliseo to prepare cookies and crackers.Izydorczyk et al. (2008) demonstrated that the addition of 20% of barley fibre-rich fractions to wheat flour used for manufacturing flat bread, provided sub-stantial health benefits by significantly increasing the total and soluble dietary

fibre contents and by decreasing starch digestibility.In the review by Hemery et al. (2007) on the existing processes that can be used for the production of wheat products and fractions with enhanced nutritional interest, it is clear that the germ and pe-ripheral layers (bran) have considerable nutritional potential and contain most of the micronutrients, phytochemicals and fibre of the grain.In this work, in both durum and soft wheat milling products (tab. 3), the frac-tion richest in total lignans was repre-sented by bran. Lignans were also found in wheat bran layers (Mazur, 1998) and the major lignan was secoisolariciresinol diglucoside.In this work a 4.87, 3.88, and 5.18 fold enrichment from the grains to the bran fractions was calculated in the soft wheat cv Bologna and in the durum wheat cvs Simeto and Creso respectively. In addi-tion, it was possible to notice a selec-tive enrichment of secoisolariciresinol, lariciresonol and pinoresinol from grain to bran. As example, in Bologna a 3.31, 5.93, 8.03 fold enrichment from grains to bran was calculated for lariciresinol, secoisolariciresinol, and pinoresinol re-spectively. It is interesting to notice that secoisolariciresinol was identifiable in soft wheat but it wasn’t in durum wheat, possibly because of its very low content.Moreover, the total lignan content was higher in soft wheat than in durum wheat. Recently, Dinelli et al. (2007) described the distribution of lignans

whole grains


Tabl

e 3

- Con

tent

s of

lign

ans

in w

heat

gra

ins

and

thei

r m

illin

g pr

oduc

ts (µ

g/10

0 g

d.m

.)*.

Sam

ple

Isol

aric

iresi

nol

Laric

iresi

nol

Seco

isol

aric

iresi

nol

Pino

resi

nol

Mat

aire

sino

l To

tal l

igna

ns

Sof

t w

heat

cv B

olog

naG

rain

n.

i. 13

8.90

±9.7

5 62

.46±

3.87

48

.08±

6.98

n.

i. 24

9.43

Flou

r n.

i. n.

i. n.

i. n.

i. n.

i. n.

i.M

iddl

ing

n.i.

162.

71±4

2.79

10

0.53

±19.

18

n.i.

n.i.

263.

23Br

an

n.i.

459.

23±1

81.4

0 37

0.45

±159

.31

386.

17±5

0.25

n.

i. 12

15.8

5

Dur

um w

heat

cv S

imet

oG

rain

n.

i. 77

.48±

2.12

n.

i. n.

i. n.

i. 77

.48

Sem

olin

a n.

i. 34

.02±

1.41

n.

i. 27

.54±

0.89

n.

i. 61

.56

Flou

r n.

i. 33

.91±

2.44

n.

i. 37

.99±

2.94

n.

i. 71

.90

Mid

dlin

g n.

i. 71

.66±

64.5

8 n.

i. 7

1.30

±60.

85

n.i.

142.

96Br

an

n.i.

123.

81±7

.01

n.i.

176.

83±2

.65

n.

i. 30

0.64

cv C

reso

Gra

in

n.i.

96.7

7±16

.72

n.i.

n.i.

n.i.

96.7

7Se

mol

ina

n.i.

14.7

2±2.

83

n.i.

n.i.

n.i.

14.7

2Fl

our

n.i.

26.6

8±14

.07

n.i.

20.1

1±7.

35

n.i.

46.7

9M

iddl

ing

n.i.

160.

81±1

7.69

n.

i. 14

2.48

±11.

39

n.i.

303.

29Br

an

n.i.

316.

90±4

5.40

n.

i. 18

4.38

±18.

22

n.i.

501.

28

*ave

rage

± S

.D.;

n.i.

= no

t ide

ntifi

able

due

to in

terf

eren

ce w

ith o

ther

sub

stan

ces.

in four modern and six old Italian soft wheat cvs: secoisolariciresinol and pinoresinol were detected in all ten in-vestigated soft wheat cultivars.In soft wheat, lariciresi-nol clearly was the most representative lignan molecule. The compari-son between the two durum wheat cultivars, Simeto and Creso, shows Simeto as having a lower level of lariciresi-nol compared to Creso in all fractions.If we take into account the total lignans, it was possible to calculate a 5.72 and 8.31 fold enrich-ment from the grains to the external layers (mid-dling plus bran), respec-tively in the Simeto and in the Creso cultivars. It is important to underline the fact that in our study the total lignans content of grains was mainly due to the lariciresinol value because we had prob-lems for the identifica-tion of other lignans in the chromatograms, due to the interference of other molecules at the same time of retention.


So the total lignan content is clearly un-derestimated.Cereal grain products with health ben-efits are an emergent part of the health related food market. The growth of the whole grain products is supported by the research, which is focusing on en-larging the range of healthy cereal prod-ucts, thanks to the understanding of the mechanisms of whole grain health benefits. The development of products with high concentrations of nutrients as well as bioactive substances is essential for the delivery of benefits to the con-sumers. For this reason, it is important to determine their total amount in the whole grain, to understand the distribu-tion of components within the grain and to investigate their variation as a conse-quence of processing.In this work, we also wanted to evalu-ate whether cereal foods usually con-sumed at breakfast (breakfast cereals in particular) are a good source of lig-nans. Nesbitt and Thompson (1997), examining homemade and commer-cial products containing flaxseed, showed that the amount of lignans was linearly dependent on the percent flaxseed used but it was also influ-enced by other grains and the variety of flaxseed. In this work, a selection of products purchased on the market and widely consumed in Italy, showed total lignans levels ranging from 76.13 to 286.20 µg/100 g d.m. (tab. 4). The lignans content is clearly dependent on the new materials used (cereals and other materials), their degree of

refinement and, possibly, processing conditions.The comparison of common semolina pasta and semolina pasta enriched with 20% oat flour showed that the addition of oat produced a 2 fold in-crease in the level of total lignans (tab. 5). This higher total lignans values is due to the higher level of pinoresinol in oat where it is the most representa-tive lignan. In our previous studies oat grains from different cvs were identi-fied as a good source of lignans with concentrations ranging from 312.72 µg/100 g d.m. to 571.41 µg/100 g d.m. (unpublished results).However, the level of total lignans in commercial semolina pasta matched that observed in semolina from durum wheat grains. So the raw material and its degree of refining determines the amount of bioactive substances, lignans in particular, which are found in raw proc-essed foods.Further research is needed to study the influence on lignans of home cooking for those foods, such as pasta which are consumed in a cooked state and their bioavailability in humans.

Acknowledgements

This work was done within the research project QUASICER financed by MIUR (Italian Ministry for University and Research). Samples were provided by CRA-CER, CRA-SCV, CRA-QCE. The Authors would like to thank Mr. Paolo Fantauzzi and Mr. Luigi Bartoli for their technical support and Mr. Francesco Martiri for his secretarial help in the preparation of this work.

whole grains


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Esposito F., Arlotti G., Bonifati Tabl

e 5

- Con

tent

s of

lign

ans

in s

emol

ina

and

sem

olin

a/20

% o

at fl

our

past

a (µ

g/10

0 g

d.m

.)*.

Sam

ple

Isol

aric

iresi

nol

Laric

iresi

nol

Seco

isol

aric

iresi

nol

Pino

resi

nol

Mat

aire

sino

l To

tal l

igna

ns

Sem

olin

a pa

sta

n.i.

26.0

1±18

.84

22.4

6±18

.04

27.4

5±28

.00

n.i.

75.9

3Se

mol

ina/

20%

oat

flou

r pa

sta

n.i.

33.1

1±23

.10

22.0

8±10

.31

86.6

4±59

.65

n.i.

141.

83

*ave

rage

± S

.D. ;

n.i.

= no

t ide

ntifi

able

due

to in

terf

eren

ce w

ith o

ther

sub

stan

ces.

Tabl

e 4

- Con

tent

s of

lign

ans

in c

erea

l bas

ed fo

ods

cons

umed

at b

reak

fast

(µg/

100

g d.

m.)*

.

Sam

ple

Is

olar

icire

sino

l La

ricire

sino

l Se

cois

olar

icire

sino

l Pi

nore

sino

l M

atai

resi

nol

Tota

l lig

nans

Brea

kfas

t cer

eals

Ty

pe 1

n.

i. 78

.53±

5.07

6

.51±

0.60

68

.54±

8.15

n.

i. 15

3.57

Ty

pe 2

n.

i. 96

.95±

6.43

19

.97±

2.72

13

0.74

±17.

20

n.i.

247.

66

Ty

pe 3

n.

i. 99

.38±

11.9

6 n.

i. 18

6.83

±20.

61

n.i.

286.

20

Who

legr

ain

bisc

uits

n.i.

25.2

2±5.

66

27.7

5±5.

46

23.1

6±1.

50

n.i.

76.1

3

Com

pres

sed

puffe

d ric

e

n.i.

81.8

6±18

.70

23.0

6±3.

26

22.1

8±1.

73

n.i.

127.

09

Puffe

d ba

rley

n.

i. 14

2.92

±48.

54

25.7

8±5.

25

47.9

7±20

.79

n.i.

216.

67

*ave

rage

± S

.D.;

n.i.

= no

t ide

ntifi

able

due

to in

terf

eren

ce w

ith o

ther

sub

stan

ces.


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Izydorczyk M.S., Chornick T.L., Paulley F.G., Edwards N.M., Dexter J.E. “Physicochemical properties of hull-less barley fibre-rich frac-tions varying in particle size and their poten-tial as functional ingredients in two-layer flat bread”. Food Chem., 108 (2), 561-570, 2008.

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Marconi E., Panfili G., Ferrante M., Raponi F., Falasca L., Fratianni A., Cubadda R. “Functional pasta and bakery products from barley flour en-riched in bioactive compounds”. Proceedings of the Second International Workshop “Durum Wheat and Pasta Quality: Recent AchieVements and New Trends” 229-232, 2003.

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McMurrough I., Madigan D., Smyth M.R. “Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proan-

thocyanidins from barley”. J. Agric. Food Chem., 44, 1731-1735, 1996.

Milder I.E.J., Arts I.C.W., Venema D.P., Lasaroms J.J.P., Wahala K., Hollman P.C.H. “Optimization of a liquid chromatography-tan-dem mass spectrometry method for quantifi-cation of the plant lignans secoisolariciresinol, matairesinol, lariciresinol, and pinoresinol in foods”. J. Agric. Food Chem., 52, 4643-4651, 2004.

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pasta


Pasta COOKING QUALITY and its evaluationR. Cubadda1* - G. IafelICe2 - e. MaRConI2

1Parco Scientifico e Tecnologico Moliseinnovazione - Via De Sanctis snc - 86100 Campobasso - Italy2DISTAAM - Università degli Studi del Molise - Via De Sanctis snc - 86100 Campobasso - Italy*corresponding author: [email protected]

Key words: pasta, cooking quality, texture analyzer

Abstract

The firmness and stickiness of cooked spaghetti with dif-ferent diameter were meas-ured using a texture analyzer. A strong correlation between the maximum cutting force (firmness) and the diameter of uncooked pasta (r=0.89) and the sensory evaluation of the firmness (r=0.91) was found. The maximum adhesion force (stickiness) was also signifi-cantly correlated with chemi-cal (TOM) (r=0.92) and sen-sorial (r=0.98) assessment of the stickiness. Two reference scales for instrumental evalu-ation of firmness and sticki-ness of spaghetti (1.7-1.8 mm diameter) were realized and proposed. INTRODUCTION

The pasta cooking quality is certainly the sensorial prop-erty to which the consumers attribute more importance. Consequently, several researches carried out on durum wheat pasta have been primarily addressed to elucidate and study the factors that influence cooking quality, and to the develop test for its evaluation. Cooking character-istics include firmness and stickiness. Bulkiness, is also important but it is strictly correlated to firmness. Pasta cooking characteristics can be determined by sensorial, chemical and instrumental methods.

Sensorial methodAlthough, sensorial evaluation may be subject to in-dividual bias, it still remains the most reliable test. Generally, instrumental or chemical methods are not adequate to measure all the main pasta cooking quality markers.


There is no a standardized method for the sensory assessment of cooking qual-ity. Variables in the cooking test include kind of water, use of salt, ratio of water to pasta, cooking temperature and time, separation of the pasta from water, and sample preparation. Thus, the results can vary among different laboratories.In Italian pasta manufacturing and re-search laboratories, a method based on the evaluation of the stickiness, firm-ness and bulkiness of pasta cooked at optimum cooking time, is widely accepted and applied (Cubadda, 1988). Optimum cooking time corresponds to the disappearance of the white colour in the central core of the spaghetti. The test is carried out placing 100 g of spa-ghetti in 1 L of boiling tap water. After 6-8 min of cooking according to the diameter, a piece of pasta is removed from the cooking water at 30 sec. inter-vals and squeezed between two pieces of clear plastic or glass. When the white centre disappears, the pasta is immedi-ately drained into a pasta strainer and then transferred into a dish. Stickiness, firmness and bulkiness were performed immediately by a group of at least three tasters according to the score scale re-ported in tab. 1.The same reference scale can be used to evaluate the behaviour of spaghetti during overcooking.However, some difficulties occur in sen-sory evaluation. One of the most impor-tant critical factors is the background and experience of the tasters. Another critical point consists in the correct application

of the criteria for evaluating the cooking quality and measuring the point scale.In the United States, increase in volume or weight of pasta after cooking was used as indirect index of cooking qual-ity. Normally, the cooked pasta weight is about three times the dry weight. The residue should not exceed 7-8% of the dry weight (AACC International, 2000).

Chemical methodStarting from the assumption that pasta stickiness depends on substances es-caping from the protein network and adhering to the surface of cooked pasta some Italian researchers (D’Egidio et al., 1976; D’Egidio et al., 1982), proposed a chemical method called Total Organic Matter (TOM), successively approved by ICC as standard method N. 153. TOM is the material released from pasta after cooking that is removed immers-ing the cooked pasta in water for a fixed time. After evaporation of the water, the total organic material released from pasta is chemically measured. The TOM method is able to measure only sticki-ness. Generally speaking, TOM values ≥2.1 g/100 g dry pasta correspond to

Table 1 - Score scale for the sensory evaluation of the pasta cooking quality.

Score Stickiness Firmness Bulkiness

0 Totally Absent Totally 20 Very high Rare Very high 40 High Insufficient High 60 Rare Sufficient Rare 80 Almost absent Good Almost absent 100 Absent Excellent Absent

pasta


high stickiness and low quality, values between 2.1 and 1.4 g/100 g predicted low stickiness and good quality, and values <1.4 g/100 g estimated very low stickiness and excellent quality.

Instrumental methodsSeveral instrumental methods have been developed to determine one or more parameters of the pasta cook-ing quality. Matsuo and Irvine (1969, 1971) proposed a testing apparatus to characterize cooking quality using three parameters: tenderness index (T), which is related to bite; compressibility (C), related to firmness; and recovery (R), re-lated to resilience. The three parameters are combined (R/(TxC)) to give a cooking score (Dexter et al., 1983).Subsequently, many instrumental meth-ods have been reported to assess firm-ness, resilience and tensile strength (Voisey and Larmond, 1973; Matsuo and Irvine, 1974; Feillet et al., 1977; Voisey et al., 1978; Walsh, 1971; Edwards et al., 1993).A cutting procedure for firmness evalua-tion of cooked pasta and noodles using a texture analyzer equipped with data integration system and plastic tooth was approved by AACC as 66-50 method (Sissons et al., 2008).

Experimental test to assess spaghetti cooking quality using the texture analyzer

In recent years we carried out several experimental tests using the TA-XT2i

texture analyzer (Stable Micro Systems, Great Britain), addressed to:- study the effectiveness of the method for routine assessment of cooked spa-ghetti firmness and stickiness;- compare texture analyzer parameters with sensory judgment and TOM meth-od;- identify an objective and reproducible scale for firmness and stickiness as-sessment of cooked spaghetti samples.

Firmness assessmentTwo different sets of spaghetti were used to assess the firmness of cooked spaghetti. The first one was composed of 67 commercial spaghetti samples of different thickness (1.4, 1.5, 1.7, 1.8, 2.0 and 2.2 mm). The second set was composed of 15 experimental spaghetti samples, manufactured with the same processing and possessing the same diameter (1.8 mm).The preparation of the sample was car-ried out placing a 25 g portion of pasta in 300 mL boiling distilled water into a 500 mL beaker. When optimum cook-ing time was reached, the pasta sample was drained into a funnel and rinsed with stream of distilled water for 30 sec. The pasta was then transferred into a beaker of distilled water at room temperature. The test was performed immediately af-ter cooking to minimize changes result-ing from storage in a liquid medium. Five strands of spaghetti were placed on the bottom place of the instrument and the measurement was carried out according to the AACC method 66-50.


Cooking firmness is considered as the work in g/cm required to shear the five strands of spaghetti and a typical curve is reported in fig. 1.Primarily, the effect of spaghetti diam-eter on maximum cutting force was investigated. The variability of the di-ameter in the 67 commercial spaghetti samples is shown in fig. 2.The maximum force of spaghetti of 1.4 mm diameter is, on average, 222.4 g, compared to 382.6 g of spa-ghetti with 2.1 mm diameter. The cor-relation coefficient between diameter and maximum force is 0.89, P<0.01. The maximum force is strongly in-fluenced by spaghetti diameter. As a consequence, in the determination of pasta firmness using texture analyzer,

Fig. 1 - A typical force-time curve with the main parameters (total work and maximum cutting force) to evaluate the spaghetti cooking firm-ness.

Fig. 2 - Relationship between maximum force and spaghetti diameter obtained with 67 spa-ghetti samples assessed by texture analyzer.

the spaghetti diameter should be con-sidered.From the population of commercial spa-ghetti samples, 22 ones having a similar thickness (1.7-1.8 mm) were selected. The firmness of these samples were an-alyzed by the sensorial (Cubadda, 1988) and texture analyzer procedures. Fig. 3

Fig. 3 - Relationship between sensorial firm-ness and maximum cutting force in 22 cooked spaghetti samples.

pasta


shows that the maximum cutting force values are highly correlated with senso-rial scores (r<0.91, P<0.01).The possibility to establish a score to distinguish the different classes of firm-ness quality was also studied. A classi-fication score for spaghetti with 1.7-1.8 mm diameter is reported in tab. 2.

Stickiness EvaluationThe texture analyzer was also used to evaluate the spaghetti stickiness; the data were compared with those ob-tained by sensorial and chemical meth-ods. Fifteen experimental spaghetti samples of 1.8 mm diameter were analyzed. Spaghetti was processed in an experimental pasta making appara-tus (NAMAD, Rome, Italy) according to the processing conditions reported by Cubadda et al., 2007.The sample preparation was carried out according to the Approved Method AACC 66-50. The compression-retraction meth-od using HDP/PFS pasta rig with a 5 kg load cell was adopted (Stable Micro Systems, Great Britain). The test speed was 0.5 mm/sec, whereas the pre-test

Table 2 - Classification score of firmness deter-mined by Texture Analyzer in spaghetti of 1.7-1.8 mm diameter.

Maximum cutting force Firmness quality classes value (g) (score)

< 240 Very poor 240-270 Poor or insufficient 271-300 Sufficient 301-330 Good >330 Excellent

and post-test speeds were 1.0 mm/sec and 10.0 mm/sec, respectively. The com-pression force was 1,000 g/sec. A typical force-time curve showing the character-istics of the adhesive test performed on cooked spaghetti is reported in fig. 4.The maximum adhesion force (peak height of the force-time curve) and the work of adhesion force (area under the curve) are highlighted. Maximum adhesion force and total work, showing the same trend, can be both used as stickiness markers.In tab. 3 the stickiness values of 15 spa-ghetti samples determined by sensorial, instrumental and chemical methods are reported.The spaghetti samples covered a wide range of stickiness values in all the tests considered. Simple correlations between all variables (maximum adhe-sion force, sensorial score and TOM) were carried out. Maximum adhesion

Fig. 4 - A typical force-time curve obtained analysing cooked spaghetti by the texture analyzer.


Table 3 - Stickiness values of 15 spaghetti samples determined by instrumental, chemical and sensorial methods.

Stickiness

Spaghetti Samples Maximum adhesion force (g) TOM (g/100 g dry pasta) Sensorial (score)

1 73.6 2.2 40 2 58.5 1.9 60 3 38.7 1.7 70 4 63.1 2.3 45 5 30.4 1.7 75 6 28.4 1.7 80 7 62.2 2.2 45 8 27.0 1.7 85 9 19.7 1.6 90 10 38.4 1.8 70 11 26.2 1.7 85 12 17.2 1.4 90 13 38.0 1.8 70 14 25.1 1.5 80 15 16.4 1.2 90 mean 37.5 1.8 72 SD 18.3 0.30 17.1 RSD 49 17 24

Table 4 - Reference scale for stickiness classification of spaghetti (1.8 mm diameter).

Sensorial stickiness Maximum adhesion force (g) Quality classes

High >60 Very poor or poorEvident 59-40 InsufficientRare 39-27 FairAlmost absent or absent 26-0 Good or excellent

force was strongly correlated both with sensorial and TOM stickiness refer-ence tests (r=0.98, P<0.01 and r=0.92, P<0.01, respectively).According to these results we can sum-marize that the measurements of spa-ghetti stickiness by means of the com-

pression-retraction method performed with the TA-XT2i texture analyzer are in close agreement with data of sensorial and TOM tests.From the results of this preliminary study, a reference scale to classify spa-ghetti stickiness is realized (tab. 4).

CONCLUsIONs

In conclusion, the texture analyzer and the two proposed scales for stickiness and firmness discrimination allow a reli-

able assessment of pasta cooking qual-ity with sufficiently narrow range and free of personal bias.

pasta


REFERENCEs

AACC International 2000. Approved Methods of the American Association of Cereal Chemists 10th Ed. Method 66-50. The Association: St. Paul, MN.

Cubadda R., 1988. Evaluation of durum wheat semolina and pasta in Europe. In: Durum Wheat: Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN: 224-226.

Cubadda R., Carcea M., Marconi E., Trivisonno M.C. 2007. Influence of gluten protein and drying temperature on the cooking quality of durum wheat pasta. Cereal Chem. 84(1): 48-55.

D’Egidio M.G., Sgrulletta D., Mariani B.M., Galterio G., De Stefanis E., Fortini S. 1976. Metodo per la misura della collosità e della qualità delle paste alimentari. Tecnica Molitoria 27: 89-93.

D’Egidio M.G., Sgrulletta D., Mariani B.M., Galterio G., De Stefanis E., Fortini S., Bozzini A. 1982. Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World 27: 367-368.

Dexter J.E., Kilborn R.H., Morgan B.C., Matsuo R.R. 1983. Grain Research Laboratory com-pression tester: Instrument measurement of cooked spaghetti stickiness. Cereal Chem. 60: 139-142.

Edwards N.M., Izydorczyk M.S., Deter J.E., Biliaderis C.G. 1993. Cooked pasta time: com-parison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chem. 70(2): 122-126.

ICC 1995. Standard methods of the ICC, Method 153, approved 1992. The Association: Vienna.

Feillet P., Abecassy J., Alary R. 1977. Description d’un nouvel appareil pour mesurer les pro-priétés viscoélastiques des produits céréaliers. Bull. Ec. Fr. Meunerie 271:97-101.

Matsuo R.R., Irvine G.N. 1969. Spaghetti tender-ness testing apparatus. Cereal Chem. 46: 1-6.

Matsuo R.R., Irvine G.N. 1971. Note on an im-proved apparatus for testing spaghetti tender-ness. Cereal Chem. 48: 554-558.

Matsuo R.R., Irvine G.N. 1974. Relationships be-tween the GRL spaghetti tenderness tester and sensory testing of cooked spaghetti. J. Inst. Can. Sci. Technol. Aliment. 7: 155-156.

Sissons M.J., Schlichting L.M., Egan N., Aarts W.A., Harden S., Marchylo B.A. 2008. A standardized method for the instrumental determination of cooked spaghetti firmness. Cereal Chem. 85(3): 440-444.

Voisey P.W., Larmond E. 1973. Exploratory evalu-ation of instrumental technique for measuring some textural characteristics of cooked spa-ghetti. Cereal Sci. Today 18: 126-143.

Voisey P.W., Larmond E., Wasik R.J. 1978. Measuring the texture of cooked spaghetti. 1 Sensory and instrumental evaluation of firmness. J. Inst. Can. Technol. Aliment. 11: 142-148.

Walsh D.E. 1971. Measuring spaghetti firmness. Cereal Sci. Today 16: 202-205.

whole grainsBIOACTIVE MOLECULEs in cerealsalessandRa duRazzo* - anna RaGuzzInI - elena azzInI - MaRIa stella foddaI -ValentIna naRduCCI - GIuseppe MaIanI - MaRIna CaRCea

(continues from page 162)

Zhou K., Yu L. “Antioxidant properties of bran extracts from Trego wheat grown at different locations”. J. Agric. Food Chem., 52, 1112-1117, 2004a.

Zhou K., Laux J.J., Yu L. “Comparison of Swiss red wheat grain and fractions for their antioxi-dant properties”. J. Agric. Food Chem., 52, 1118-1123, 2004b.

Zielinski H., Kozlowska H. “Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions”. J. Agric. Food Chem., 48, 2008-2016, 2000.

Zielinski H., Kozlowska H., Lewczuk B. “Bioactive compounds in the cereal grains before and after hydrothermal processing”. Inn. Food Sci. Emer. Techn., 2 (3), 159-169, 2001.

tecn

ica

mol

itoria


The ITalIan “TecnIca MolITorIa” MonThlY JoUrnal“Tecnica Molitoria International” is the English language son of the Italian monthly magazine “Tecnica Molitoria” which enjoys worldwide prestige as the most complete journal deal-ing with all branches of pasta making, wheat

milling, feed mills, silos, and cereal chemistry. The Italian language journal first appeared in 1950, and now runs about 200 pages per is-sue, 12 times each year.Technical and scientific articles by Italian and foreign experts (with English abstracts of the text), descriptions of new machinery, equip-ment, technologies and services, economical and legislative news, exhibition and congress reportage, and current activities are regularly published each month.Here are the titles of some of the technical and scientific articles published in recent issues of “Tecnica Molitoria”. The summaries in English can be viewed at the web page www.chiriottieditori.com/tm/indexes.htm which is regularly updated.

First data on the comparison of “Emmer Spe-cialities” on the Italian MarketM. Bononi - F. Tateo - G. Andreoli - M. Sturaro

A unique approach to micronizationJ. Gwirtz - R.C. Hoseney - F. Dowell - R. Hub-bard

Design technologies of cereal industry pneu-matic conveying plants.A. Kheiri

The web page where “Tecnica Molitoria” updated indexes can be found.

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The heat treatment in a pasta factory as al-ternative to the fumigant useE. Bertè

Use of vegetable proteins in gluten-free breadM. Mariotti - G. Bottega - R. Caramanico - M. Lucisano - M.A. Pagani

Integrated Pest Management of some Coleop-tera infesting a semolina mill and spatial dis-tribution of adultsP. Trematerra - P. Gentile

Evaluation of the correlation between the pres-ence of sitophilus granarius (l.) adults in durum wheat and their fragments in milling fractionsG.S. Germinara - A. De Cristofaro - G. Rotundo

Organic durum wheat: quality evaluation of varieties in the main agroclimatic areasM.G. D’Egidio - F. Quaranta - C. Cecchini - E. Gosparini - S. Pucciarmati - S. Melloni - S. Moscaritolo

Let’s shed light on mill explosionsP. Panzavolta

MONTHLYJOURNALIN ITALIAN

Since 1950 Chiriotti Editori has published the monthly technical magazine Tecnica Molitoria devoted to flour and feed mills, storage, rice and pasta industries. Even though it is in Italian, this 200-250 page journal is sent to paying subscribers all over the world. In each issue, scientific and technical studies carried out by universities and researchers are featured, besides a rich choice of articles and news about new machinery, plants, equipment and technology, new product developments, economi-cal and legislative news, statistics and trends, congresses and exhibitions, and so on. To receive a free sample copy, enclosing a subscription module, please complete the form below or write to the e-mail: [email protected].

FREE sample request form to fill in and fax to CHIRIOTTI EDITORI at +39 0121 794480

Name ............................................................ Title ....................................................................

Company name .............................................. Type of business ..................................................

Address ......................................................................................................................................

City............................................................................. State/Province ........................................

Country ................................................................................. Zip/postal code ............................

Fax .......................................... e-mail .......................................................................................

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AdvAnced MILLInG eQUIPMenTThe GBS Group at Ipack-Ima 2009 introduces its equipment for the milling industry:1) The new Rollermill Synthesis 150 which represents the ultimate technology for roller-mills and is the result of combining constant research, development and of expertise es-tablished over 80 years of activity in the flour milling industry by three historical trade marks of the sector, Golfetto, Berga and San-gati. These are the credentials for the birth of Synthesis, a machine capable of satisfying the tightest sanitary standards, synonymous of milling precision and easy maintenance, versatile because of its modular construction that adapts itself to new plant needs. With its solid and elegant structure, Synthesis has a solid cast-iron base and parts in contact with the product are mainly made from hol-low anodised aluminium alloy profiles, for thermal (condense) and acoustic insulation, or from stainless steel. The 6060 alloy ful-ly complies with the UNI EM 602 European Standard. Its chemical composition is in fact specific for use in the food equipment man-ufacturing industry.2) The Purifier “Semolina”: a new range of purifiers designed for cleaning and separat-ing semolina where special emphasis was given to operator safety and sanitation and

to the design where minimal sharp edges were used.Throughout the machine, rounded and stream-lined profiles were used in order to achieve an extremely clean finish. Only first grade 60/60 aluminium alloy food grade extrusions and stainless steel was used in construction.Depending on the coarseness of the product entering the machine, the new inlet distribu-tion system can be easily set by means of an adjustable grid. This system ensures the even distribution of product onto the first sieves of “Semolina” in order to achieve the optimal purifying efficiency. In addition, the inlet box is automatically self purging once the ma-chine stops.“Semolina” also features a new system called Flyback. In traditional purifiers, due to their design, only the top sieves nearest the prod-uct inlet are loaded. The 2nd and 3rd rows of sieves are typically under loaded. This de-creases the effective purifying area which in turn affects the final quality of the product. Fly-back effectively overcomes this drawback and enables full usage of the 2nd and 3rd rows of sieves in this area.The product is classified using the convention-al method, namely 3 superimposed rows of 4 sieves each.

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The sieve frames are also constructed in 60/60 aluminium alloy and the sieve cloth is attached by means of screws.The sieve locking system has also been re-vised. Two reliable, sturdy spring-loaded swivel handles allow easy access to the sieve chamber. Each aspiration chamber is divided into 3 longitudinal sections with nine adjust-ment levers. In addition, there is a general ad-justment lever for both sides of the machine.This new design of regulating the air has ena-bled the number of transverse divider plates in the air chamber to be reduced to only 2 per side. This is a notable improvement from the traditional 14 dividers, and with fewer surfac-es for the flour to attach to, it vastly improves the sanitary characteristics of the machine.The purified product is collected in 2 satin-finished stainless steel hoppers. The product can also be directed to one or other of these

hoppers by means of a manual flow selec-tor. By-products are collected either in a sin-gle stream or in a “2x2” option selected via manual regulators.Other than the inlet spout, no surface in con-tact with the product is painted. All contact surfaces are either extruded grade 60/60 aluminium alloy or stainless steel.There are no welds in the construction of “Semolina” and only high quality stainless steel bolts are used in the assembly of the unit.The 2 sections of the machine are mounted on rubber anti-vibration dampers. The vibrat-ing action is achieved by means of 2 vibra-tory motors. Both sides of the machine are fit-ted with full length sight glasses which are ef-fectively sealed to eliminate any dust leak-age, a feature which is especially advanta-geous in areas with high risk of dust explo-sions like flour mills.3) The De-Branner PSV/A 55. De-branning before grinding is becoming more important each day in the cereal processing industry, particularly when speaking of wheat. Prod-uct quality improvement and higher milling yields are usually conflicting targets, but this new technology makes it possible to satisfy them both. Numerous advantages are grant-ed by this new method that offers great eco-nomical profits and benefits, deriving from: improved quality of the finished products; higher yields; elevated hygiene standards during all the phases of the process after de-branning; space saving.The main construction features of the de-bran-ner are the following.Machine structure: cast-iron, sturdy and vibra-tion-free; the various parts are worked in a CNC machine, assuring a perfect coupling.Product inlet: allows for a constant flow of product at the machine inlet.

De-Branner mod. PSV for wheat (GBS Group).


Working area: formed by seven abrasive el-ements (grinding wheels) directly coupled to the shaft. The rotation of the grinding wheels and a proper regulation of the retaining bars ensure a homogeneous abrasion of the ce-real.Retaining bars: special anti-wear elements, positioned vertically on the machine body; the distance between the bars can be easily adjusted from the outside, even while the ma-chine is running, and it can be checked by means of small graduated rods.Cover: retains the cereal during the de-bran-ning operation. It consists of four interchange-able elements in special anti-wear perforated sheet. The openings allow for the separation of the hull, which is removed by the grind-ing wheels.Automatic management/control system: the level of de-branning depends directly on the dwelling time inside the grinding wheels working area. This time can be regulated by a breaking valve positioned at the machine outlet. In order to facilitate this operation and make it safer, the machine is equipped with a microprocessor which, by means of an elec-tro-mechanical positioning piston, controls the movement of the breaking valve. The op-erator simply sets the required motor power absorption, and the system will react so as to reach it.Aspiration: for proper operation the de-bran-ner requires a suitable exhaust air flow: to ensure complete evacuation of the branny screenings, to clean the cover and to make the grinding wheels operation more effective.4) One section of Plansichter Modulo: a new concept of plansifter with its aluminium alloy structure formed by the oscillating drive mech-anism to which it is possible to attach from 2 to 10 sections (modules) having a wide range of sieve configuration (number, dimensions

and type of sieves in wood or aluminium) up to a sifting area of 117 m2 according to the type of cereal or to the milling flowsheetA new patented assembly method guarantees a sturdy structure with a light weight (30% weight reduction) and full compliance with the latest safety standards.A full compliance with highest hygiene stand-ards thanks to innovative design with use of special rounded-edge profiles reducing the dead area preventing product build up and infestation (new concept of sanitation). Easy operation and reduced maintenance.5) The optical colour sorting machine Op-tica 3 being composed by feeding system, small intake hopper, electro-magnetic vibra-tors and chutes.The defect spotting system is comprehensive of: neon lamps for product lighting, controlled by inverter; CCD optical sections (front+rear) and infra-red lenses; optical filters; motorized reference bars; automatic cleaning system of

The new plansifter mod. Plansichter Modulo (GBS Group).

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the defect spotting system; conditioning sys-tem, to keep the optical chamber tempera-ture constant.The ejecting system is composed of solenoid valves to eject the non-complying product and air-filter-regulator group and condensate dis-charge unit.The management and control system rely on microprocessors to control the sorting process and on software with self-zero-setting system and automatic and continuous control of the sorting performances.The 12” LCD touchscreen control panel allows the operator easy access for the variation of the parameters, and alarm displaying.

The aspiration is in the rear part of the ma-chine (in the product ejection area) and is pre-set with outlet spouts for connection to exhaust systems for dust removal.Probes and indicators are positioned inside the product intake hopper; the control system allows for the automatic and constant control product flow speed to the selection chamber. The microprocessor, during operations, car-ries out automatic setting at pre-set regular intervals, thus ensuring high sorting perform-ances in all conditions.(GBS Group - Via F.lli Bandiera 3 - 31055 Quinto di Treviso - TV - Italy - Fax +39 0422 476800 - www.gbsgroupspa.com)

SySTeM for fLoUr BLendS ProdUcTIon

A foreign customer working in the flour indus-try, set to expand its production range, has commissioned Cavicchi Impianti for the de-sign and construction of a complete system for the production flour blends, composed by: bulk bag unloading system, feeding mixer on load cells, and semi-automatic packaging.The market for these products is constantly de-veloping and well known to Cavicchi Impian-ti, who has amongst its customers some of the most famous, internationally known, produc-ers of these powders.A plant has been designed to automatically feed the products that the food industry cus-tomer need to utilize for these mixtures, for ex-ample one of these is: white flour, oatmeal, and potato flour.These products reach the food industry plant in bulk bags which are stocked near the unit. With the use of three bulk bag unloaders mod. BBV/AP, the three products are trans-ferred to three flexible conveyors mod. TS.

The conveyors feed a mixer mod. MOR 55 located on loading cells. Thanks to a weigh-ing electronic instrument, and through an elec-trical control panel, the operator can directly set and adjust the percentages of the products required. Thereafter, the mixer mod. MOR 55 carries out mixing of the powders.The food industry also required to pack the mixed product into 1, 2.5, and 5 kg/bags with a semi-automatic packaging machine.

Complete line for flour blends production (Cavicchi Impianti).


Hence, a flexible conveyor mod. TS has been connected to the mixer. The mixed product is transported to a semi-automatic packag-ing unit mod. STIL/CD. This machine has re-duced dimensions – being easily positioned near any other unit – and has been designed to fill the various types of containers with high weighing accuracy.

This extremely compact system is versatile and designed to satisfy highly specialized require-ments. With a few little changes, this system may, in future, feed an automatic bag filling unit with no problems.(Cavicchi Impianti - Via Matteotti 35 - 40055 Villanova di Castenaso - BO - Italy - Fax +39 051 780647 - www.cavicchiimpianti.com)

ScreenS And fILTer MedIA

Sefar is a world leading group in providing screens and filter media for filtration applica-tions with subsidiaries in 21 Coun-tries and representatives in another 75 Countries.Strong customer focus, close cooperation with leading ma-chine manufacturers and prob-lem-solving philosophy have made Se-far the leading supplier of drying, sifting, classifying and filter fabrics for the food and beverages industry.The group offers the widest selection of materi-als, weave types, finishes, coatings and fabri-cation capabilities available. High-quality raw materials, precision weaving, and advanced fabrication capabilities ensure exceptional lot-to-lot consistency and superior performance in many applications.For milling applications a complete range of high-quality, sifting fabrics is offered.Through its Italian distributor C.P.S., Sefar exhib-its the Nytal product line at Ipack-Ima, which is carefully adapted to the special requirements of the milling industry and provides optimal sifting efficiency and maximum life service.The comprehensive Sefar Nytal range of prod-ucts contains not only very high quality sieving fabrics but – to help the milling process achieve

its best performance – also the highest quality stretching equipment, which allows the tension-ing of sifter frames easily and without great ef-fort, and an ample range of useful accessories perfectly suited for the flour milling industry like sieve cleaners and FDA (food) approved glue.Sefar takes pride in meeting the specific needs of the milling industry customers, ensuring that the sifting process is carried out with optimum efficiency.The main applications are: plansifters, centrifu-gal sifters, purifiers, dust bag filters.(Sefar Italia - Via Nazioni Unite 44 - 10093 Collegno - TO - Italy - Fax +39 011 3827253 - www.sefar.it)

Stretching system Pneumapp (Sefar).

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PLAnSIfTer UPGrAdInG And reSTorInGThe Rambaldo Antonio company is special-ised in the upgrading and restoring of exhist-ing ancient plansifters. While maintaining the main structure parts, the working components are changed with more efficient ones.This service includes the upgrading of plan-sifter with the fitting of new sieve frames and complete sifters, according to the flow sheet of each mill.With new sieves, it is also possible to obtain a 50-70% increase of the sifting area.Furthermore, Rambaldo Antonio also produces fine redressers for flour, for any kind of machine; machines for cereal cleaning; roller mills; con-veying lines; piping and fittings; etc.(Rambaldo Antonio - Via Tessara 9/11 -

Plansifter before and after upgrading (Rambaldo Antonio).

35010 Santa Maria di Non - Curtarolo - PD - Italy - Fax +39 049 9623322 - www.rambaldoantonio.com)

roLLer MILL And TUrn-key PLAnTSOmas is a young and dynamic company who has recently imposed itself by the realisation of turn-key complete milling plants.

The mechanics and automation of the pro-duction line are the cutting edges of the com-pany, that entirely produces the machines in

Inside and front of the roller mill mod. Evolution (Omas).


its three buildings located in the Padouan territory.The philosophy “Italian quality at a fair price” allowed Omas to be chosen as suppliers of installations in the American, Australian, and European markets, and to be financed by Ar-ab Bank in the Mediterranean area.To grant total quality, all is designed and man-aged directly inside the company: machines projection, engineering, production, assem-bly, start-up and after sales services.A sound commercial proposal for a high tech-nology offer drove the company towards a wide expansion during the last five years. To-day Omas is ready to face the competitive challenges for the next ten years, offering avant-garde machines and reliable produc-tive on time installations.At Ipack-Ima, they are exhibited the Rollermill Evolution with the superposed cylinders and the sieving Rotoquadro. Furthermore, the com-plete range of machinery and equipments for cereals processing, completely of Omas pro-duction, is introduced.(Omas - Via Lago di Caldonazzo 4 - 35010 Arsego di S. Giorgio Delle Pertiche - PD - It-aly - Fax +39 049 9330366 - www.omas-srl.com)

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AncillAry equipmentfor bulk storAge And hAndlingVerdi is specialised in the bulk transport field and offers components for: pneumatic con-veying (couplings), chains (nylon flights), Atex regulations (vent panels) and buckets (antistat-ic and abrasion resistant materials).The Verdi couplings IL series, provide an eco-nomical solution for pipe connection, thanks to their basic and fast assembly. Suitable for high and low pressure up to 2 bar. The cou-pling is composed of: stainless steel outer shell with nylon flange, galvanized M8 bolts + flanged nut, one stainless steel and one EP-DM rubber inner sleeves as well as a stainless steel earthing grounding strip. Available with length 100 and 150 mm and for pipe diam-eters from 30 to 300 mm. Made of stainless steel or, on request, galvanized steel.Verdi nylon flights are studied for chain con-

Some of Verdi ancillary equipment.

veyors application: they eliminate the need for a bottom liner in the conveyor and reduce noise; they are easy to install or replace, cut-ting down the installation or maintenance costs. Available with L and T shape with 1 or 2 fixing holes or flights can be manufactured and attached according to customer specifi-cation. There is no welding required on the flights, no need to remove the chain from the conveyor for installation. It is easy simple and reliable.Concerning the Atex regulations, Verdi sug-gests vent panels to be installed on silos, el-evators, conveyors, filters, ovens, etc. (as an economical way to minimize explosion re-action).Flat vent panels are recommended on appli-cations that work in the same conditions as


the external air pressure such as bucket ele-vators or closed conveyor belts. Not recom-mended for heavy duty silos or filters.The ribbed vent panels resist in heavier work-ing conditions more than the flat vent pan-els.The use of domed vent panels is recommend-ed for heavy working conditions, both in pres-sure and depression conditions.To avoid panel crashing in case of shock in depression working system, the use of a de-pression frame is needed inside the panel.Verdi vent panels main features include: in accordance to ATEX regulations; made of stainless steel ASTM A240 (316L) or ASTM A240 (304L); with no 100% sintered PFTE gasket (or on customer specifications); with steel outer flange and fixing frame (provid-ed on request).Verdi also produces antistatic and abrasion resistant buckets, in thermoplastic materials for agricultural and industrial applications: HDP(High density polyethylene) for cereals and food products are also available in anti-static version. Nylon 6 and reinforced nylon for hot, abrasive, highly abrasive and sticky

industrial products. Polyurethane for sharp cutting and sticky products. All FDA food ap-proved.The original AP super low profile elevator bucket system, a bucket design for higher ca-pacity at closer bucket spacing.The new, extended range of the deep SPS buckets to achieve the maximum individual bucket capacity, while still maintaining the perfect fill and discharge characteristics of the AP over a wide speed range. Available in many sizes; increased volume with the same discharge characteristics as the AP bucket, means less buckets required per meter, less bolts and punching required and reduced costs for belts and buckets installation.Verdi engineers can offer taylor-made techni-cal recommendation for the ideal bucket ele-vator with the ideal capacity and discharge characteristics. Operators are invited to take advantage of Verdi technical support serv-ice, to increase the capacity of their existing bucket elevator.(Verdi - Via Volta 7/1 - 42024 Castelnuovo di Sotto - RE - Italy - Fax +39 0522 683086 - www.verdispa.com)

rotArY VAlVeS for Atex AreAS

At Ipack-Ima 2009, Olocco & C. shows a complete new range of rotary valve series RS/Ex, certified for explosion and flameproof resistance until 10 bars.As a leading Italian and European manufac-turer, Olocco & C. certified this important and strategic component following the new Euro-pean restrictive regulations “explosion isola-tion system” EN 15089 and is also in accord-ance with CE Atex II 1D/ 2DG c IIB T4.Olocco & C. has been manufacturing valves Rotary valves series RS/Ex (Olocco).

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and components for pneumatic transport and metering since 1950 and is still committed to constant technological innovation and in the continual search for quality.The production department, which is the true flagship of Olocco, boasts many mod-ern machining centres and CNR lathes. The advanced technology of these machines is a guarantee of high precision and im-peccable finishing for customers. All pro-duction cycles and final assembling follow

quality parameters according ISO 9001. All products are tested before leaving the company.Currently the company has a worldwide mar-ket thanks to competent and reliable exclusive representations; furthermore, thanks to the vir-tual tour on the web site, it is possible to visit the Olocco & C. headquarters.(Olocco & C. - Via Del Santuario 41 - 12045 Fossano - CN - Italy - Fax +39 0172 692578 - www.olocco.it)

exhAuSt And filterinG SYStemSFor over two decades, Veneta Impianti has applied cutting-edge technology to design-ing systems that drastically cut pollution out-

put and energy consumption while ensuring improved performance and productivity.By capitalising on the expertise and extensive, up-to-date training of its technicians and the priceless cooperation of external profession-als, the company provides its customers with safe, efficient products that are guaranteed by quality certifications that are also endorsed by professors and researchers from the En-gineering faculty of the University of Padua.Used to protecting the environment and ensur-ing worker safety, these special exhaust and filtering systems are supplied together with de-tailed technical data sheets and user manuals, and can be fitted with a wide range of compo-nents and accessories to meet the application demands of specific industries: food-process-ing, cereal industries, non-food industries.All-round customer service is completed by the prompt, efficient and painstaking after-sales service provided by Veneta Impianti. A further guarantee for products designed to last.(Veneta Impianti - Via delle Industrie 5/6 - Z.I. Ronchi - 35010 Villafranca Padovana - PD - Italy - Fax +39 049 9070325 - www.venetaimpianti.com)

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ElEctronic colourSortinG tEcHnoloGYSea presents, at the Ipack-Ima international show in Milan, news about sorting technol-ogy. Sorting grains, and foodstuffs using col-our separation technology ensures the highest accuracy in sorting coupled with a greatly re-duced number of rejects. Added to this is the ability to process high capacities without sac-rificing the final quality. That has already been proven and shown to the international market

by means of the Pixel series of colour sorting machine developed by Sea.Being able to achieve a consistently high quali-ty standard is of key importance and also obvi-ous is that a foodstuff must be offered “clean” from all defects that could compromise the quality of the end product. Optical electronic sorters offer a fast and safe solution to such a requirement by comparing and detecting any product displaying non-conforming colour with respect to the preset parameters. The optical system of the sorter automatically rejects this out-of-spec product with maximum precision.Sea has installed and commissioned Pixel col-our sorting machines in the wheat and rice in-dustry and following this has identified the sig-nificant advantages that this type of sorting ma-chine could bring to numerous industries not only in Europe. The machines are easy to use, offer low energy consumption and require min-imum maintenance, adding to the productivity of production and other processes.Pixel electronic colour sorters bring together the most modern technology and experience gained through many years in the industry. The machines use a control system with high res-olution CCD cameras which incorporate the most advanced technology and yet, are sim-ple to use. Up to ten cameras are used on the Optical electronic colour sorter mod. Pixel (Sea).

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different models to ensure optimum res-olution.While the actual machine is a standard design and configuration, the installation itself is always seen as a customised so-lution for each and every sorting appli-cation.The Pixel sorter can be used to sort rice, wheat, and similar grains. There are three models available which are capa-ble of handling from 0.5 to 35 tph. Typi-cally, the machines are positioned within the first cleaning cycle of the process to identify foreign seeds, stones, and defec-tive (mottled and shrivelled) grains. They are also used to identify and sort broken grains, to ensure the optimum quality of the end product.Pixel sorters can be used for separation based on the colour or opacity/transpar-ency of dry products. Sea offers a range of sorting machines working in mono-chrome, bi-chrome, NIR, IR, UV, reso-nance and others. The company has nu-merous references across a wide range of industries.Three different ranges of sorters are avail-able: the Echo, which has found a niche application for sorting shelled foodstuffs such as nuts; the Crystal for sorting glass products; and the Selekta for all other product/foodstuff sorting.All Sea sorters can be divided into two sections working simultaneously and inde-pendently. The second section is normally used for the reject re-pass. Should the in-put product contain a high contamination rate, the second section can be used for an additional run of the product already sorted in the first section.All sorters are equipped with a remote control system which enables the alter-


ation and management of the operating soft-ware in real time. This means that, regardless of the location, our technicians are able to as-sess the situation and operate to alter the func-tionality and performance of the sorter.Extreme flexibility, the outstanding efficiency of these sorters which reduce operational con-sumptions to a minimum, make the investment amortisable over a very short period of time.Sea is able to offer absolute flexibility by pro-viding a turnkey solution or working together with consultants, oems and the end users to ensure that specific application requirements are met.The first Sea optical electronic colour sorting machine prototype was launched in Italy in 1968. This machine was designed for use in a rice sorting application. Following this suc-cess, machines were engineered for sorting other products, ranging from dried fruits to leg-umes and other foodstuff.

In 1989, with newly developed technologies available, machines were engineered for the recycling industry for colour sorting of plastic materials and glass cullet.In 2004 a sorting machine using resonance was developed and has also found success.In 2007 the Pixel series also found success on the market that was demanding an alterna-tive to the English best-known competitor of-fering high-quality with very high capacity, at lower prices.In 2009 Sea presents some important news: through technical experience gained in processing a wide variety of commodities, cou-pled with continuous research and develop-ment, the company has stayed abreast of tech-nological advances to produce reliable, flexi-ble and highly competitive machines.(Sea - Via Ercolani 30 - 40026 Imola - BO - Italy - Fax +39 0542 643567 - www.seasort.com)

High performance sorting machine (ASM).

colour SortinG MAcHinEASM (Advanced Sorting Machine), a com-pany with more than 25 years of experi-ence in the field of optoelectronic sorting machines, has launched a very technologi-cally advanced product. At Ipack-Ima a new series of colour sorting machines for wheat rice and all kinds of pulses called Futura HP (High Performance) is introduced.This new series of sorting machines repre-sents the highest accomplishment in the field of optoelectronics sorting machines. In fact, CCD digital vision technology is combined with the latest generation of powerful micro-processors, integrated in extensively tested hardware, which execute millions of oper-ations per second. Likewise, the software

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has been developed to achieve extreme-ly high sorting performance and, moreo-ver the ability of self-checking and auto-lev-el adjustment.The mechanics have been constructed em-ploying alloys and special treatments and de-signed to maximize the feeding system, pre-cise product tracking, smooth flow, and pre-cise shooting. The chutes are longer, have the proper inclination, and have a special treat-ment applied. The placement of the electrov-alves and the corresponding shooting system (from the back to the front) results in extreme-ly precise sorting and no more rebounds of rejected product.This new series of sorting machines Futura HP, with their highly precise sorting and con-centration of rejected material, is moreover extremely simple to use and service.The main technical features include:CCD camera with high sorting sensitivity (one pixel every 0.29 mm) and a processing speed of 100 microseconds;image processing, the ability to sort-out products according to the degree of dis-coloration or how serious the defect is, and the ability to define at what size of

discoloration the product will be select-ed;ability to sort-out discoloured and chalky rice simultaneously;auto-level adjustment system automatically balances each CCD camera so that all the ejectors shoot uniformly without requiring any specialized personnel;the self-checking system identifies all possible malfunctions (air, vibrators, boards, unlit neon lights, and all other causes of non-optimal sorting);ability to store up to 25 programs and to automat-ically change over from one product to another;automatic filter switching system which is ac-tivated in just a few seconds by the machine when switching from one program to another;different models available and customized to perform the best in the sorting of different prod-ucts (rice, wheat, coffee, nuts, pulses, etc.);touch screen. The optional accessories are remote diag-nosis and control system through Ethernet and NIR, infrared system for foreign matters (glass, wood, iron, etc.).(ASM - Via del Lavoro 10/12 - 40050 Ar-gelato - BO - Italy - Fax +39 051 897386 - www.sortingasm.com)

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Multiprocess BAtcH MiXersThe Mix company is introducing onto the world-market a new range of multiprocess batch mixers capable of simulating different processes (mixing, granulation, reaction, hu-midification, aeration) with the same machin-ery under different conditions (heating, ster-ilizing, cooling the product) and under dif-ferent pressures (atmospheric, vacuum, over-pressure). This innovative range of mixers can be employed, in particular, in research labo-ratories where it is necessary to improve the mixing processes in order to reach an “opti-mized”, innovated and technologically ad-vanced sample.The Mix company on the occasion of the ex-

hibition Ipack-Ima in Milan is introducing onto the market its new model MXC0150

with the following technological char-acteristics: reinforced mixing cham-

ber and end-plates, heat-

exchanger for high temperatures with differ-ent types of exchange-liquids, external insu-lation, support-feet for maintenance, tempera-ture probe, nozzles for the injection of liquids, steam, or gases, hubs and choppers with self-ventilated system and seals with air-purging, special replaceable knives, vertical inlet door for product charge, venting door to collect the air emission, discharge door that rebuilds the round line of the mixing chamber with pneu-matic actuator and Mix sealing system, com-pact drive unit and gear with self-ventilated system, easy extraction of the rotor shaft and of the end-plate through special tracks for slid-ing, rotor-shaft seals with air-purging, differ-ent interchangeable rotor shafts depending on the required mixing tools (ploughshare, mix-paddle, ribbon, etc.), all made of stain-less steel AISI 316.The planning and the manufacturing are in compliance with the European Directive 98/37/EC and the European Directive Atex 94/9/EC. The quality in planning and manu-facture is guaranteed with the system of busi-ness management in compliance with the UNI EN ISO 9001:2000 standard.(Mix - Via Volturno 119/A - 41032 Cavezzo - MO - Italy - Fax +39 0535 46580 - www.mixsrl.it)Batch mixer (Mix).

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INSTANT ANALYSISof cereAL quALITY pArAmeTerS

The Proteus, introduced by Esetek, is a modern NIT instrument which makes analysis more rapid.Usually NIR technology is appreciated for the following reasons: no sample preparation; non destructive measurement, simple to operate, flexible instrument (multiple consti-tuent and multiple matrices), affordable price, low maintenance cost.Near Infrared Reflectance spectroscopy has been used to measure protein and moisture in flour and ground grains for over thirty years. In the last ten years, Near Infrared Transmis-sion spectrophotometers have proven success-ful in analysing protein and moisture in whole grains of wheat, barley and other cereals. They have replaced the reflectance analysers for measuring wheat and barley at receival silos.The Proteus scans the wavelength region be-tween 720 to 1,100 nm using a concave grat-ing and a silicon diode array detector. The de-tector has 38 pixels spaced to read the spec-trum at a data resolution of 10 nm. In this region of the NIR spectrum, protein absorbs at 1,018 nm, moisture at 967 nm and oil at 918 nm.The Proteus provides istantant analysis measu-rement for quality parameters in Cereals: it is a low priced up-to-date and inexpensive NIT inst-rument. It also has an optical system with diode array future NIT (Near Infrared Transmission)

compact and robust structure. This ensures ex-cellent stability and accuracy, quick and preci-se analyses of grains, oil seeds without requi-ring sample preparation. Up to six components can be measured simultaneously. The analyser is precalibrated, that is the mathematical rela-tion between the spectrum and the amount of the sample components are determined by the producer based on a large sample set.Its main features are: no warm-up time; mea-suring of whole seeds (wheat, durum, barley, rye, triticale, corn); measuring of seeds wit-hout grinding; measuring of the most import-ant quality parameters: protein, moisture, glu-ten, fat; excellent accuracy and reproducibi-lity; large LCD display.(Esetek Instruments - Via Arturo Reali 24 - 00047 Marino - RM - Italy - Fax +39 06 93802520 - www.esetek.it)

Proteus grain NIT analyzer (Esetek Instruments).


DoSING SYSTemS AND moISTure moNITorING

DS&M produces feeders and dosing systems, pneumatic suction units for all those industri-al fields from the food to the bakery indus-tries, from animal feeds to non-food indus-tries, that is, where there is the need to dose and treat powder or granular raw materials even for difficult processing. DS&M celebrat-ed its tenth anniversary of activity in 2008 and continues to renew production, applying the know-how acquired during these years in order to increase and differentiate the range of machines, small plants and complete auto-mation systems production.At Ipack-Ima fair the company presents, to-gether with new products, also the produc-tion machines and innovations of other com-panies of this industrial field, now united with DS&M in the DS&M Group.DS&M Group associates companies are al-ready present with their machines in the treat-ment and handling of materials, both solids and liquids. To be part of a group of compa-nies gives the possibility to be present in sev-eral different sectors of the raw material han-dling such as cereal and feed industries, oe-nology, water treatments; furthermore it also offers a greater variety of technological solu-tions, services and choices to the customers.The two new machines, which are presented at the fair, are the feeder Dualfeed and the in-novative humidity in line measurer Aqumeter.The feeder Dualfeed represents an innova-tion in the dosing field and it is a successful solution for all the typical processing prob-lems regarding powder materials, thanks to the technical characteristics, which differenti-ate it from all conventional feeders. The feed-

er Dualfeed grants a very high batch preci-sion, an extended feed rate range and it in-corporates the function of two different feed-ers in a single machine while maintaining a great accuracy in continuity in the gravimet-ric mode. The presence of two different dos-ing tools, which are controlled in an inde-pendent way, one from the other, and the presence of a high performing software for an easy control and an accurate and precise dosing, make the feeder Dualfeed unique. The hoppers and the accessories range sup-plied are the same ones usually supplied with a DS&M standard feeder of the range BH.The other novelty is the humidity measurer Aqumeter.The constant control of the humidity during the production phases is very important and the Aqumeter has been planned to control in a constant and continuous way the humidi-ty grade of the products during the produc-tion phases and it gives the possibility to ad-

The feeder mod. Dualfeed (DS&M).

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just the energy used to dry the materials; this measurer allows an intelligent use of the en-ergy with consequent savings of the energy resources and a respect towards the environ-

ment, which corresponds to a real and tangi-ble benefit for the producer.(DS&M - Via Indipendenza 1/b - 41100 Mode-na - Italy - Fax +39 059 281518 - www.dsem.it)

Flow Balancer for mills (Imas).

The available capacities are 0.2-15 ton per hour or 0.4-30 ton per hour.(Imas Makina Sanayi - 2 Organize San. La-lehan Cad. 61 - 42300 konya - Turkey - Fax +90 3322390144 - www.imas.com.tr)

fLoW BALANcer SYSTemImas has recently introduced a new design of Flow Balancer, which is a unit of moisture and weighing control systems. The company aims to run mills using these new innovations with minimum human power. The Flow Balancer is designed to assist millers in producing flour in the desired quality and variety. It is used under each wheat and dam-pening silo in the mill and measures and con-trols the continuous wheat flow-rate. The sys-tem ensures a stable wheat mixture by means of bottom level sensors.The dosage rate is adjusted both in percen-tage and kg/h by a pneumatically controlled feeding unit with integrated measurement sys-tem. There is also the possibility to control the system by PC and transfer data to PLC system for statistics and evaluation. It can also be pro-tected by an operator password.

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Pasta, sPECIaLtIEs aND REaDY-MaDE LINEs

A concentrate of innovations to be present-ed at the Ipack-Ima exhibition at the Fava stand. The company, which prides itself on innovation being its strong point, is a reali-ty in constant ferment, receiving recognition from the market for the quality of its prod-ucts and its service, and for the way it ac-cepts with unflagging enthusiasm any chal-lenge coming from its customers or the mar-ket. This exposition offers Fava the welcome opportunity to meet operators for a face-to-face talk, to provide them with information, to present its most recent realizations, as well

as to receive input triggering ideas for fur-ther progress.As in the previous event, Fava is sharing its ar-ea with its associate, Storci, which cooperates in producing presses with its own correlated facilities, completing the range of offers with semi-automatic lines for specialties, as well as lines for fresh pasta and ready-made dishes.As regards production, an up-dated and in-creased range of presses has been intro-duced, the result of unrelenting commitment to technical development, thus achieving prod-ucts with state-of-the-art performance. In par-

Two examples of Fava plants.

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ticular, over the last three years, an innova-tive die for the compression screws has been designed which increases extrusion efficien-cy by 15%.In addition, the assortment of presses now available boasts new models designed for simplifying the process, to go alongside the tested and proven system of the stabilization belt, technically up-dated and much appreci-ated for the ease of its operation, for the neg-ligible energy input required and, above all, for the positive effects produced on the qual-ity of the pasta.There is a great deal of news as concerns the dryers as well: two new lines for special pasta have been added – one for pre-cooked lasagna and the other for nests in containers and ribbons of pasta, thus offering a full range of products so as to satisfy every and any market demand.The ventilation system has been improved for the long pasta lines, and the new dies for the pipes are now able to carry greater loads. Furthermore, thanks to the improved treatment of the pasta, there is greater uniformity of the same during the packaging phase as well as during drying. The long pasta line varieties have also seen interesting developments with the introduction of the 5,000 kg/h standard using ITRG technology, which now accompa-nies the 6,000 kg/h standard, a consolidat-ed standard for the company.During the 2009 edition Fava is presenting some important achievements, some of the in-novative details are available for viewing. Of particular interest are:a new compression unit complete with head and extruder;a line for ITRG long pasta for the production of 4,000 kg/h with a press having two spe-cial screw feeders;an up-dated and improved line supervisor, de-veloped by the company’s own software spe-

A close-up of a Storci pasta equipment.

cialists, complete with software for the tracea-bility of the product, interfaceable with the op-erational system of the pasta plant, and contain-ing many other interesting and useful functions.Storci presents a vast range of machines for special applications in the sector of fresh pas-ta and bakery goods as well.An affiliate of Fava, today this company plays a leading role in various markets and sets long-ranging sights into the future, ready to take on new challenges.The vast experience Storci has accrued, has made the company a leader in the creation of semi-automatic lines for the production of long, short and special pasta formats (production ranges from a minimum of 50 to a maximum of 500 kg/h) as well as lines for the production of fresh pasta, frozen foods, pre-cooked foods and semiautomatic couscous production lines (production ranges from 300 to 500 kg/h).Storci looks toward the future, offering its serv-ices to study new production lines such as those for pasta-based ready-to-eat products, lines for gluten-free pasta, sanitary extruders for pre-cooked pastas and continuous knead-ing units for bread-making with special atten-tion to the production of baked goods such as pastries and pizzas.Their goals are varied and interesting, the out-come of years of experience which has led


to the current technical-commercial organiza-tion, feeding a corporate culture increasingly focused on custom made solutions in a sec-tor where market standardization is less and less possible and time-to-market must be short-er than ever.Important innovations in the production of fresh products are presented as well, in par-ticular a line of ready-to-eat dishes apart from the Storci brand: the Omnia press for short, long and special pastas for production of up to 500 kg/h.Fava presents a new compression unit com-plete with head and die, a line for long pas-ta able to produce 4,000 kg/h and an inter-esting up-dated line supervisor.What is more, various samples of long and

short pasta are available, the result of new tech-nologies regarding the pre-cooking of corn-meal and ground rice, products of Fava’s ded-icated lines. Many topics relative to produc-tion with alternative raw materials, concern-ing which the company has matured signifi-cant experience, are spoken about in depth.Lastly, areas of the stand are set up for inform-ing visitors regarding recent projects, with vid-eos and images, in a warm and welcoming environment.(Fava - Via IV Novembre 29 - 44042 Cento - FE - Italy - Fax +39 051 6835740 - www.fava.it) (Storci - Via Lemignano 6 - 43044 Collecchio - PR - Italy - Fax +39 0521 543621 - www.storci.com)

Pasta, PEt-fooD,sNaCk CoNVEYING aND stoRaGEIn a continuous growing and moving world with an economy requiring more and more flexibility, the company Cusinato Giovanni has followed the different needs of the mar-ket adapting its technology to the new re-quirements.For this reason and for the ambition of showing the ability and efficiency gained and maintained throughout the years, for the Ipack-Ima 2009 edition Cusinato Gio-vanni exhibits its products in two different booths. As pasta remains the main field of interest for Cusinato Giovanni, the compa-ny exhibits in the area, where the biggest manufacturers of pasta production lines ex-hibit; however, with the growth of new mar-kets such as pet-food, snacks, frozen food, cereals and also many other non-food mar-kets, it has decided to exhibit also in the Storage and conveying system (Cusinato Giovanni).

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area, dedicated to conveying and packag-ing systems.This policy allows to increase the presence among not only producers of food and non-food products but also resellers/manufactur-ers of equipment and systems.2007 and 2008 have indeed been real-ly challenging years for Cusinato Giovanni who has invested a lot in research and de-velopment, achieving worldwide known cli-ents and significant projects in the pet-food

and non-food field. At the same time it has consolidated its reference position in the pasta field.A further step forward – and a sign that Cusi-nato Giovanni will continue growing and im-proving – is the construction of more than 4,000 m2 of new premises, uniting in one building the three separate production sites.(Cusinato Giovanni - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD - Italy - Fax +39 049 9440174 - www.cusinato.com)

CoMPLEtE soLUtIoNs foR Pasta, ExtRUDED fooDs aND PaCkaGING

Founded in 1946, the Pavan Group has con-quered world leadership in the field of the food industry in terms of process, the pro-posed technology and innovation. The Group – that achieved a turnover of 92 million eu-ro, with exports at 95% to 118 Countries –

employs 450 people and has commercial branches in Poland, Russia, the US, Mexico and Argentina. At Ipack-Ima the Pavan Group presents the latest production and process so-lutions for each manufacturing division.The new generation production lines of Pa-van-Dry pasta Division is represented by the press PHP 170/L2400 for nest-shaped pasta with a new and patented system for the static handling of the dough before extrusion.Concerning laminated and/or filled fresh pas-ta, Toresani-Fresh Pasta Division exhibits the kneader-sheeter SPS and the forming machine MRS. The latter is equipped with a highly ef-ficient system for die change and can be am-ply customized in the versions with continuous filling loading, or alternate, or with a pump for filling located on the machine side, thus allowing the utilization of creamy and non-minced fillings.Finally to complete the fresh pasta machines review, Toresani Division exhibits the innova-tive mixing/sheeting machine MKS: this is a compact machine allowing the production of Press PHP 170/L2400 for nest-shaped pasta (Pavan).


laminated pasta, performing both mixing and lamination processes in a unique body.Mapimpianti-Extruded products Division, apart from a complete range of snack/pellets, breakfast cereals and baby foods samples, exhibits a wider selection of other special products feasible thanks to the constant evo-lution in the study of alimentary technologies by R&D Division. Samples of snack pellets are on show which are obtained with steam pre-cooking and are then extruded, as well as others that have visible inclusions of vege-tables and fibres also suitable to be expand-ed with hot air, rather than by frying. These products represent the ideal answer to the re-quest of having a major content of vegetables and fibres, as well a reduced oil content in the snacks. Among the breakfast cereals, as well as the typical flakes obtained by extrusion and based on different cereals, Mapimpian-ti Division presents its flakes cooked with the

MRS forming machine (Toresani).

Four side seal SVMA-M packaging machine (Stiavelli).

traditional process that utilizes steam cookers under pressure. This process is now offered by Pavan, as well as the extrusion process with low mechanical stress.A new series of pilot plant for pellet and ex-truded products model G55 & F55 is also displayed.The Stiavelli-Packaging Division, historical brand for packaging, presents:a high speed packaging system, specifically for granular dried products, featuring mod. SPC 14 check-weighing machines linked to the SVMC-1/DFQ-Electronic vertical packag-ing machine for brick bags;four side seal mod. SVMA-M packaging ma-chines;the new SO horizontal packaging machine for long cut pasta.The Nuova Dizma, packaging division of Pa-

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van Group, presents the new models of the horizontal packaging machine.The Mini New 500 is suitable for every kind of product, food and non-food. There are several configurations available for semi-au-tomatic or fully automatic packaging. Maxi-mum speed: 150 ppm. Film: BOPP, PA+PE, PET+PE, etc.Mini Electron is the evolution of the Mini New 500. Equipped with 3 brushless drivers and PLC synchronization. Mini Electron can be fully customized thanks to a huge range of accessories that provide high flexibility and a wide range of solutions for different prod-ucts. The operator interface is touch-screen

Mini New 500 (Nuova Dizma).

type. Maximum speed: 180 ppm. Film: BOPP, PA+PE, PET+PE, etc.(Pavan Group - Via Monte Grappa 8 - 35015 Galliera Veneta - PD - Italy - Fax +39 049 9423303 - www.pavan.com)

tEChNoLoGIEsfoR fooD PRoCEssING PLaNts

In order to describe the high standard reached by the Brambati plants it would be necessary to retrace the steps of this Italian group that has been able to gain a following in the world bringing a continuous evolution to technologies in the milling field and in the plant engineering linked to the food product processing.As regards the pasta industry, it supplies sys-tems and plants for storing and cleaning sem-olina, mixing and recovering of powders, pro-duction lines feeding and recovering break-ings and shorts.As regards the confectionary industry, Bram-bati plant engineering is involved in raw ma-terial loading into silos, in pneumatic trans-port, in withdrawing from silos and in con-trol and dosing systems, in weighting systems and batch preparation, in sugar milling and liquid management.

Today the company is present in Europe and all over the world, from Australia to Cana-da, from The Far East to the United States. This means being able to plan and build plants which are able to produce according to very different product standard and char-acteristics, as well as being able to respond adequately to the different technical and en-vironmental regulations in force in the differ-ent Countries.The ability to adapt productive standards to the different market needs has allowed this very significant presence. With a yearly in-voicing which is over 20 million euro, today this group carries out 50 orders a year to which they add a constant activity of assist-ance and spare parts supply. But the most important thing – according to the company – is the invoicing quality, because the plants are present where high standards are re-


quired, where there is more respect for the lo-cal specificity, where it has been understood that the quality in the processes means quali-ty of the products. Obviously the markets are evolving and requests change continuously. This fact, which many consider a problem, is for Brambati the most significant point of force. Process governability, high level auto-mation, plant flexibility, as well as the abili-ty to respond with extreme accuracy to eve-ry single customer request is the true compa-ny core business.Recently the group has been the co-protag-onist of absolute excellent achievements, where factory needs and technical speci-fications have allowed to develop and to carry out in Avon, United States, one of the world’s most advanced pasta produc-tion plant, in particular as regards the net integrations.This installation is made up of three oper-ative zones: the silo tower, the production area and the packaging and grinding ar-ea. Such a challenging achievement has al-lowed the group to apply a great part of know-how, to a highly integrated produc-tive cycle, where semolina arriving by rail is deferrized, sieved, filtered, and – through pneumatic transport in suction and com-pression – is loaded into the storing silos. Accurately mixed, the semolina varieties are sent to the production area where they are transformed into pasta and successive-ly packed. In the productive process there is a slight production waste which is any-way automatically recovered, ground and sent back to the silo tower again where it is ground and sieved again and put back in production.This plant typology needs high technological knowledge due to its considerable problems, first of all the distance separating the wagon

loading station from the silo tower, the mixing area from the production and the packaging ones. To this is added the variety of the devic-es to control: there are hundreds of motors, more than 90 inverters, more than 100 elec-tro-valves, soft starters, loading cells, scales, levels, sensors, sleeve filter control units, fire proof and explosion proof systems, manoeu-ver panels and many other tools. The complex problems have been solved by Brambati with a diagnostic and control centralization. There are two perfectly identical stations: one in the control room (production area), the other one in the silo tower. In these stations the operator can control and manoeuver the whole plant. Moreover in the more remote packaging zones there are local management points made up of touch panels. To make the maintenance easi-er there are two portable consoles called “fly-

One of the turn-key plants carried out by Brambati.

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ing disks” to be connected to a series of doors placed all over the plant for the manual con-trol of the local uses.The secret of the success of the very good working of the plant is also guaranteed by an effective tele-assistance system, that is the plant remote control both at a software and hardware level from the Brambati offices for a ready intervention in case of a break-down, but also for periodical check opera-tions or for technical help for the operators manoeuvers.All this requires integrated nets and distrib-uted architecture. It is a highly technological project, with which it is possible to connect the production areas from PLC to all its ex-pansions, to easily control and manage the intelligent devices activity (inverters, elec-tro-valves, and scales). These are extreme-ly complex processes, which have been re-alized paying particular attention to the sim-plicity of the operator interfaces towards the plant.This dialogue simplicity is expressed both at plant control level (alarms, productive flux), and for hardware and software diagnostic interventions. But the most relevant aspects regard the recipe management, which takes place with complete flexibility, and the high level in the report and document sections.Nowadays the traceability regulations in force require being able to go back to the product origin starting from its packag-ing. The automation and informatics proc-esses activated make this operation easy and completely coordinated with the pro-duction ones. In a Brambati plant the prod-uct is identified, codified and followed step by step until packaged. Every single lot of production is identified by a proper specif-ic code through which it is possible to get a wide series of information. These provisions

represent a great warranty for the consum-er as well as for the companies which com-mercialize the product. This system allows to trace back to the origin of an unfit supply and enables the companies to have a better purchase control and monitoring.This actual Brambati group leadership has a tradition which dates back to 1945 with the founder Francesco Brambati. Since the 1960s, when the company stared co-operat-ing with Sciev, they have been able to con-tinuously propose innovative solutions and have been able to capitalize this experience, which is today an incomparable inheritance of knowledge.In the 1970s, with the birth of Brambati Au-tomazione, the group has faced the challeng-es of the new millennium being in advance as regards the assumptions of the informatics era “technological revolution”.For years the proven synergy among the group companies represents a success for-mula, the different competences are integrat-ed. All this has allowed a constant evolution in terms of technology and the very high mod-ularity and flexibility of proposals. The Bram-bati group has been able to develop knowl-edge and a constant ability to plan, but it has mainly been able to understand the customer needs and many times it has anticipated re-quests. This thanks to the use of resources des-tined to research; in fact the group has been cooperating with the Universities of Genoa and Pavia for years, creating a testing space which makes the companies not only a place where the existing technologies are applied, but also places where solutions and syner-gies for the future are imagined and mate-rialized.(Brambati - Via Strada Nuova 37 - 27050 Codevilla - PV - Italy - Fax +39 0383 373078 - www.brambati.it)


PLaNts aND sYstEMs foR Pasta PRoDUCtIoNDuring Ipack-Ima, Anselmo welcomes visitors offering a mix of hi-tech and enthusiastic peo-ple who love their job, with the opportunity to taste some of best delicacies from Piedmont, a land where tradition and innovation have been living together forever: the same values which drive the Anselmo Group.Anselmo designs, manufactures and installs the following plants:the new automatic continuous production line for the production of pasta nests and short cut pasta, with capacity from 300 to 1,000 kg/h; automatic continuous production lines for long pasta production, capacity from 750 to over 4,500 kg/h; automatic continuous production lines for short-cut pasta, production capaci-ty from 500 to over 6,000 kg/h; automatic continuous production lines for special pasta (nests, lasagne, cannelloni), production capac-ity from 200 to over 1,000 kg/h; automatic continuous production lines for cous cous, pro-duction capacity from 200 to over 3,000 kg/h.

Anselmo also develops complete turn-key pas-ta factories complete with:raw material storage, mixing and proportion-ing systems; thermal unit, electrical unit, vacu-um and compressed air unit, water treatment unit, water cooling circuits, local condition-ing, die washing systems.All their systems, machines and continuous automatic lines are equipped with the highest level of automation systems for the supervision PLC and PC controlled processes.The company is certified to ISO 9001-2000.Over thirty-three years of experience in the field and constant technological innovation have transformed Anselmo into one of the leading and most highly recognized compa-nies worldwide for the design, construction and installation of systems and machinery for pasta production.This position has been reached thanks to the firm determination to supply top quality equip-

One of the pasta plants installed by Anselmo.

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ment with a very good price/performance ra-tio. Anselmo’s equipment is engineered and built with innovative and unique technologies, managed by young and proactive people, who make customer satisfaction their top priority.The various installations throughout Europe, the USA, Japan, South America, the Mid-

dle East, Russia and other Eastern Europe-an Countries, together with their constant in-crease in sales stand to prove Anselmo’s en-trepreneurial success.(Anselmo - Località Case Sparse 32/B - 12041 Bene Vagienna - CN - Italy - Fax +39 0172 654811 - www.anselmoitalia.com)

Founded by export engineers, Sarp has spe-cialized in the food sector for over 20 years, paying particular attention to technological in-novation, dynamism, and experience.Thanks to its flexibility and continuous re-search, the company designs and realizes projects suitable to fulfil any requirements with personalized projects.Twenty years of experience for Sarp in the production for plants and machineries for pasta making, enables it to offer the client a wide range of products to meet any kind of re-quirements for fresh, dry, pre-cooked, stuffed and regional typical pasta with or without gluten. Last but not least, the innovative pro-duction of ready meal plants as internation-al exigencies.Moreover spiral belt conveyors for the thermal treatments of packed and loose food prod-ucts are offered; they are suitable for drying, sterilizing, cooling, freezing or leaving prod-ucts, such as bread, pasta, meat, cheese, and vegetables.Sarp machines exhibited at Ipack-Ima are rep-resentative for the two production sections: pasta production and spirals.For pasta production the Turbo Mixer is in-troduced. This machine can have a produc-tion from 200 to 2,000 kg/h of pasta, for all particular needs, with a high reduction in pur-

chase expenses. It allows to maintain the color and organoleptic qualities of the dough with-out damaging the natural fibres of the food. The press, sheeter and forming machines can be linked together. It is completely made of stainless steel and can be completed with a walkable platform and with the normal safe-ty devices.The centrifugal device has a great importance because it allows the fast mixing and homog-enization of the components; all parts of this device have easy cleaning and accessibility.The machine is completed with stainless steel cyclon, volumetric automatic doser and volu-metric automatic doser for water/eggs. The centrifugal device has a zone where the prod-uct is stopped for the uniform hydratation of

Pasta PLaNts aND sPIRaLs

Turbo Mixer for pasta production (Sarp).


the meal with appropriate liquids. The prod-uct is discharged on a containing belt, made of alimentary plastic material, projected to avoid sideslipping. All safety devices are supplied. Concerning Sarp production for spirals, at Ipack-Ima a spiral for frozen products is on show.These systems can be employed in existing plants or increase the range of products; they are studied to answer several custom-er needs.The spiral is made of stainless steel and plas-tic materials suitable for food products for a high hygienic level and easy maintenance and cleaning.Thanks to the ingenious design, the spiral core is completely free and the treatment unit can be placed so as to achieve the thermal ex-change between the air and the product with almost 100% efficiency.

This machine presents some new features: new patented profiles to reduce friction and in the meantime allow optimal cleaning; new patented drive system to improve belt run-ning and reduce possible friction; absence of lubrication; new materials that guaran-tee technical quality and that take advan-tage of technology for high production effi-ciency; employment of new components to give versatility to plants and increase ener-getic saving; 10 year guarantee with agreed assistance.The Sarp spiral is projected to make the ma-chine functional, energy saving, easy to clean and long lasting.These machines have very reduced mainte-nance and in any moment assistance is guar-anteed.(Sarp - Via Montebelluna 43 - Loc. S. Andrea O. M. - 31033 Castelfranco Veneto - TV - Italy - Fax +39 0423 482468 - www.sarp.it)

shoRt Pasta PRoDUCtIoN

The machine mod. La Parmigiana C301, for the production of short pasta (400 kg/h of fresh product) has been designed by La Par-migiana company to satisfy the needs of lab-oratories that want to produce high quali-ty fresh or dry pasta and for 24 hour contin-uous (or not) productions. This machine can be coupled to nest forming machines, lasagne producing machines or shearing machines to produce special kinds of pasta and filled pas-ta. This model is provided with a tubular pro-file frame mounted on legs, with an anti-chute aluminium floor.The mixing hopper, supplied with a vacuum system, is fed by a premixing-homogenizer group, composed of a centrifugal premixer

complete with: flour holder with feeding con-trol probes, water doser by direct injection system with proportional electronic valve con-trolled by the PLC with digital programmation and flour doser by means of a volumetric sys-tem with high precision screw controlled by the PLC on the machine. This group is cou-pled to a homogenizer unit. The dough pas-sage from the homogenizer unit to the hop-per with the vacuum system is through a ro-tating valve for vacuum tight (case-work). The chosen solution allows to reach, during the hy-dration phase, a longer stay of pasta in the hopper with vacuum. The result is a better col-our of pasta.On the cover of the hopper, made of transpar-

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ent material, there are the level probes that manage the cycle from the premixer to the ex-trusion screw automatically.The endless screw, in special quality steel, with high efficiency profile and low thermal inertia, shows a considerable resistance and thanks to the three threaded ends coupled to the screw’s geometry makes it possible to reach a very good performance with low turn rating. It is possible to vary the endless screw speed by an inverter.The head for vertical extrusion, in stainless steel fusion Aisi 316, allows a good compen-sation of all the pasta shapes and it is sup-plied with a direct ventilation from the cutting device to the cut area.The lateral die extraction is made by means of a pneumatic piston. The automatic cutting device for short pasta, using brushless tech-nology, is with a direct-connected motor and the speed can be adjusted through the key-board.This machine, with PLC data and a recipes management display, is on the upper floor. The main control cabinet is positioned on the floor, with user link by profibus line: eve-rything is controlled by PLC and an integrat-ed push-botton panel. The working logic pro-vides a wide range of controls such as: speed

Machine mod. La Parmigiana C301 for short pasta production (La Parmigiana).

control, temperature control at the beginning and during operating, pressure control, over-load control, in order to avoid wrong opera-tions and machine stops. The machine is pro-vided with a modem that allows to give assist-ance directly from out head offices.(La Parmigiana - Via La Bionda 33 - 43036 Fidenza - PR - Italy - Fax +39 0524 524465 - www.laparmigiana.com)

CoMPLEtE LINEs fRoM GRaIN to PastaBühler, the global technology partner for indus-trial food production, at Ipack-Ima exhibits its latest developments as well as well-proven so-lutions. The head slogan “Passion from Grain to Pasta” underlines the company competence and experience to offer customers an integral range of services and products from grain processing to the finished high-quality pasta.

Since 1947 Bühler Sortex has been at the forefront of optical sorting, continuously pio-neering new technologies and increasing ef-ficiency and quality for food producers world-wide.During Ipack-Ima the high resolution Sortex Z+ is presented. It is a highly efficient sorter for all types of grains including barley, buck


wheat, durum wheat, soft wheat, corn, mil-let, oats, and rye. Its camera, combined with PROfile shape recognition, delivers outstand-ing performance in the detection and remov-al of all types of colour defects and contami-nants including stones, sticks, hulls, husks, er-got, debris, and weed seeds.This optical sorter detects and removes defec-tive product and foreign material in a wide range of food and non food products such as plastics, rice, coffee, nuts, spices, fruit and vegetables, beans and pulses. It operates with an efficiency that minimises waste and delivers the highest yields. It is available in a number of models with features and process-ing capacities to meet the requirements of both small and large processors. After sales service & support ensures that the sorters keep working with high efficiency day after day.Bühler also introduces its newly developed Antares roller mill. Features like stainless steel housing and oil-free operation ensure optimum sanitation. Robust construction and constant grinding action are the base for top production efficiency. The Antares roller mill is designed to take up the challenges of the next decades.The new Polaris purifier blends perfectly with

the product portfolio of Bühler. With its ergo-nomic and functional design it stands for an un-compromising commitment to perfectionism: it is powerful, reliable, and efficient and it sets new standards in terms of process and product safety. The completely enclosed machine sat-isfies the most rigorous international hygiene standards (FDA, BRC, IFS, etc.). All parts in contact with the product are made of high qual-ity materials to ensure top sanitation.Concerning pasta production the C-line for long- and short-goods, as well as specialty pasta and couscous, is presented.On display there is also a new dimension of the Polymatik pasta press, the model TPXZ which produces up to 3,000 kg/h top qual-ity durum pasta with a single press. The first-in-first-out principle ensures that every dough particle is treated in the same way for the same time. This results in high dough homoge-neity for excellent cooking characteristics and brilliant pasta colours. Self-cleaning process-es and hygienic design allow for easy clean-ing and sanitation. Thanks to its flexibility, the Polymatik technology also produces pasta out of rice or corn.And what’s more, Bühler technology portfo-lio and experience enables customers to gen-erate added value along the process chain. On display there are examples such as the production of breakfast cereals from milling

Purifier mod. Polaris (Bühler).

Roller mill mod. Antares (Bühler).

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by-products or the patented transformation of broken rice into rice pasta.The SME module (SME stands for Specific Me-chanical Energy) ensures a consistently high product quality by fully automatic control of the cooking degree of extruded products.The Pastelec process automation records de-tailed key production figures and thus keeps product quality consistent and reproducible. It can easily be linked with ERP systems, such as SAP.The modular design allows customizing to growing customer needs.The Bühler Customer Service with own affiliates and branch offices in 40 Countries provides not only a global spare parts service. In fact, for the newly developed plant, the Doctor Program en-sures that existing pasta lines keep their high per-formance and productivity along the life cycle.(Bühler - Via Rivoltana 2/d - Palazzo A - 20090 Segrate - MI - Italy - Fax +39 02 70311 - www.buhlergroup.com)

DRYERs, CoUsCoUs aND Pasta LINEs

Optical sorter mod. Sortex Z+ (Bühler-Sortex).

Ipack Ima 2009 is the opportunity for Clex-tral to introduce its new range of optimized Evolum Rotante dryers and Evolum couscous lines from 1,800 to 3,600 kg/h. A lab-scale Evolum 25 twin screw extruder is also exhib-ited on the booth.Well known indeed for its expertise and world leadership in twin screw extrusion, drying and couscous turn-key pro-duction lines, Clextral keeps on improving its equipment and technology in close collabora-tion with its customers and with research and technical centers.A long-term partnership set up with the Ceti-at (Technical Center for Aeraulics and Ther-mal Industries: a study, testing and calibra-

tion laboratory in the fields of aerodynam-ics and fluid mechanics, heat sciences and acoustics) allowed the company to develop a new dryer: the Evolum single pass belt dryer. This dryer is now used by worldwide custom-ers for drying various types of extruded prod-ucts in ranges from 300 to 1,200 kg/h. The studies carried on this occasion led the R&D team to make some improvements in the de-sign of the existing Rotante dryer to optimize its drying and energy efficiency. This dryer is used successfully since many years in the pasta, couscous and pellets production lines supplied by the company as well as for dry-ing several other products like bulgur, cereal


based functional ingredients, phytosanitary products, fruits, rice, etc.The Rotante drying technology is a perfect tool for fast, homogenous drying that meets the stringent requirements for product quality and reduced production costs. This dryer has indeed distinctive features that ensure com-plete homogeneity of drying with less ener-gy consumption. The distinctiveness of the Ro-tante technology is due to its simple and in-genious design. It transfers product through drying with uninterrupted Archimedes screws mounted in a fixed position on a rotating drum. Each time the drum achieves a full ro-tation, the product advances simultaneously one step along the screws. This specific design key feature of Clextral Ro-tante technology guarantees more homogene-ity of products drying compared to other sys-tems thanks to: continuous and smooth gen-tle product mix throughout the drying process; mastered drying barema; unique residence time; no cross contamination of products.The production cost is therefore reduced thanks to: the accurate mastering of the dry-ing barema leading to a heterogeneity of dry-ing approaching 0;an extremely high energetic efficiency from 88 to 92%, much higher than the standards of the food industry (belt drying is estimated to 55 to 70%,) has been confirmed by the meas-ures taken by the Cetiat with running users;almost no maintenance costs either in terms of budget of spare parts and time dedicated for cleaning;the optimization of the equipment thanks to continuous recycling system.Another key feature of the dryer is the fines re-covery system. The regulated air speed from the circulation fans is around 6 m/s to avoid dust stagnation in the upper part of the assem-bly. Fines fall down the smooth, angled stain-

less steel walls below and are channeled to two screws, which continuously extract them at the dryer base. All fines are recovered for reuse, with no heat degradation, which can occur on traditional dryers.The Rotante userfriendlyness and easy main-tenance are guaranteed by:quick changeover of products (5 minutes be-tween 2 shapes);possibility to dry 2 different products in the same dryer without cross contamination and with different drying conditions;easy and reduced maintenance thanks to im-mediate access to the mechanical parts (out the drying ambiance);robustness and material resistance to extreme-ly high temperatures. All mechanical compo-nents being located outside the drier drum combined with the all-stainless steel design of the drum, contributes to high reliability and easy maintenance;quick set up on site, only 3 days in normal conditions.In order to meet each customer’s require-

Evolum 25 twin screw extruder (Clextral).

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ments, Rotante technology is modular and can be built in accordance with product/flow rate customer requirements. The new Evolum Ro-tante ranges from 6 to 10 fans and from 10 to 20 Archimede’s screws (6V10 to 10V10).Clextral keeps on bringing something new also in the couscous process. In fact, this Ro-tante dryer is particularly efficient in the in-dustrial couscous process. The throughputs offered now by the company range from the optimized new range of Evolum CC18 and CC36 (respectively 1,800 and 3,600 kg/h) offering new potentials to couscous produc-ers in addition to the famous CC1200 with increased efficiency to 1,300kg/h and even a brand new CC 300-500 Smart Line.The majors improvements of these new Ev-olum couscous lines are of course the use of the Evolum Rotante dryer and also the im-proved energetic efficiency of the couscous steam cooker which is recognized for its high efficiency in terms of product quality: the high-er couscous swelling rate on the market is in-deed a guarantee that the final product qual-ity is the highest. Thanks to its mastered process with years of experience and more than 60 lines running worldwide, Clextral couscous production lines allow the use of various types of raw ma-terials from traditional durum wheat semolina

Couscous and dryer mod. Rotante (Clextral).

Product in Archimede screw (Clextral).

to soft wheat, corn, rice, barley, oat, etc. The perfect tool for opening new trendy markets for couscous processors.As far as its pasta production lines are con-cerned, Clextral recommends and optimized the use of the Evolum Rotante dryer in its tra-ditional range of short pasta lines now stand-ardized for increased capacities from 1,100, 1,400, 1,800 to 3,000 kg/h.It is possible to test the performance of this technology in the Clextral Research Center in France. While for direct assistance Clextral has subsidiaries and offices in Algeria, Aus-tralia, Chili, China, Russia, Usa.(Clextral-Afrem - 1 rue du Colonel Riez - 42700 Firminy - France - Fax +33 477403123 - www.clextral.com)

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Pasta Plants for sPECIal ProDUCtsThe Italian company Pasta Technologies has been on the market since 2002, serving the pas-ta and related industries with a staff boasting 25 years of experience in the food industry.The company relies on its highly qualified en-gineering department which works in a 3D drafting environment in addition to its ad-vanced technical-technological laboratory. It is also worth highlighting that the compa-ny research activity is remarkably advanced and always seeking for advanced technolo-gies, customised in accordance with the cus-tomer requirements.

Moreover, Pasta Technologies aims at meet-ing the needs of producers of dried pasta by manufacturing small- and medium-sized plants for special products.The premise of Pasta Technologies, systems and technologies combined with the afore-mentioned expertise, allows not only to offer to customers technically and technologically advanced products, but also guarantees sys-tems and services covering the areas of en-gineering, manufacturing, installation, start-up, and testing of single as well as complete turn-key lines.

Some machines for special pasta production (Pasta Technologies).


Pasta Technologies engineers and manufac-tures the following machines:static and automatic mixing machines, from 80 to 1,500 kg/hr;presses for capacities of up to 500 kg/hr;sheeters for pasta sheets ranging from 250 to 1,000 mm;one or double roller refiners/calibrators rang-ing from 250 to 1,000 mm;forming machines for filled products with one or double sheets of pasta (tortellini, cappelletti, ra-violi, etc.), for production up to 1,500 kg/hr;thermal treatments for laminated and stuffed fresh pasta: automatic lines for stuffed pasta, tagliatelle, lasagne, etc. composed of pasteur-izers, pre-dryers, coolers, cutters and automat-ic product handling machines;

pre-cooked fresh pasta, frozen pasta: au-tomatic continuous lines for pre-cooking of pasta through water or a combination of steam/water, with either inline cookers/coolers or drum cooker/coolers for loose products;automatic lines for continuous pasteurization and cooling of fresh products packaged in modified atmosphere or vacuum;dried pasta: semi-automatic lines for the pro-duction of dry pasta or special laminated pas-ta like spaghetti alla chitarra, tagliatelle, noo-dles, matasse, lasagne, canneloni, etc. with capacities of up to 400 kg/hr.(Pasta Technologies - Via Asiago 1 - 31030 Castello di Godego - TV - Italy - Fax +39 0423 468007 - www.pastatechnologies.com)

MaChInEs for raVIolI anD tortEllInI ProDUCtIon

The models RC140 and RC265 are automat-ic machines with interchangeable moulds for the production of small and medium sized tortellini and single sheet ravioli of differ-

ent shapes. The filling system is continuous with precise individual portion control, fill-ing quantity can be adjusted by a simple turn of the dial during production. Also the

Machine mod. RC140 for stuffed pasta production

with the P2 extruder (La Monferrina).

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thickness and the speed of the sheet are ad-justable.Such machines can be combined either with an extruder or with a sheeter, and can be fed with pasta sheet rolls or with a continu-ous sheet. These are reliable machines, suita-ble for small pasta shops, as well as for big-ger production factories.The main features of RC140 and RC265 are respectivelys composed:

outside structure in anodized aluminium and the parts in contact with the pasta are in stain-less steel; power 1.6 and 2.0 kW; weight 200 and 240 kg; sizes mm 680 x 1,100 h 153 and mm 900 x 1,100 h 153; they can pro-duce from 20 to 120 kg/h of stuffed pasta, according to the model and to pasta shape.(La Monferrina - Via Statale 27/A - 14033 Castell’Alfero - AT - Italy - Fax +39 0141 296134 - www.la-monferrina.com)

nEw tEChnology for frEsh Pasta ProDUCtIon

In the last 15 years, despite the not always fa-vourable economic situation, the Italian food technology industry has had particularly posi-tive results, both in terms of total turnover and exports. Since the 1970s, this sector in Italy has shown an increase in production of about 300%, and in the same period exports have doubled every 5 years.But in this favourable scenario there has been no corresponding technological progress: ex-cept for a few marginal improvements, the current technology is the same as that used 30 years ago.It is only recently that a new system has been introduced to the fresh pasta market. Called PI-LAR, and originating from Italiana Teknolo-gie, it has been indicated by many players in the sector as the “new way” for the produc-tion of fresh pasta.PI-LAR permits the elimination of the classic kneading and rolling activities, and allows the dough to be structured, mixed and rolled out in a single passage, using a pair of cylindri-cal rollers. The reduced rotation speed (from 1 to 4 revs per minute) allows the system to

perform a complex fluidodynamic operation that includes: a low deformation rate of the dough, rollers that apply a minimal pressure gradient and a significantly isothermal flow of the pasta sheet. This is made possible by the following spe-cial configuration and design features of the system: it maintains the pasta sheet at a con-stant temperature during the cold rolling, it optimises the mixing system by continuous management of the rotation speed, it uses a mixing chamber of the correct size and sec-tion, and it uses the correct number of exclu-sively designed mixing paddles in the opti-mum positions.The auto-feed mechanism enables the sys-tem to avoid applying too much pressure during rolling of the pasta. In fact, the entire production cycle avoids mechanical stress, with a consequent absence of temperature rise in the dough. In this way one of the ma-jor causes of quality loss in the pasta sheet is avoided.This is particularly important because it gives the system the significant advantage of being


able to reintroduce waste and surplus dough to the production process, maintaining its or-ganoleptic characteristics at the highest level: the pasta sheet preserves its original colour, and becomes neither sour nor sticky, remain-ing soft and elastic.The total absence of waste at the end of the daily production cycle is particular-ly important, because it enables a signifi-cant saving in raw materials, and also be-cause unused waste must be collected and managed, with all the additional costs that this entails.But there are other advantages, too. The sys-tem ensures:an increase in shelf life to values until now never reached, unthinkable with the current technology in use: fresh non-filled egg pas-ta keeps for 30 to 45 days at room temper-ature;for fresh filled egg pasta, the shelf life is in-creased by up to 500%, depending on the type of filling;extreme simplification of some processes: la-sagne and cannelloni can be made without boiling the pasta;high starch retention capacity during cooking preventing stickiness, the defect least tolerat-ed by consumers;packaged, ready-to-eat or pre-cooked pastas do not absorb the water in the accompanying sauce or the preserving liquid, once again ex-tending the shelf life;significant reduction in the return of pack-aged products;there is no need to use either open- or closed-circuit cooling (chiller);greater cooking uniformity and stronger pas-ta, even when it is as much as 300% over-cooked;an increase of up to 30% in the specific weight with respect to traditional products;

the ability to eliminate flour dust in the pasta preparation environment.With PI-LAR, Italiana Teknologie not only brings advantages to the production of clas-sic pasta, but also allows to develop pasta sheets with completely new characteristics, impossible to achieve with any other process currently in use.The creation of multi-coloured pasta is sim-ple. The paste, in a variety of colours, is added in the correct proportions to the dough. This gives a coloured pasta sheet of the configured thickness, an attractive colour range, not obtainable with current processes.Production changes require just a few sec-onds, and still needing only one rolling.In addition, the system can be configured to produce coarse pasta, in a process that guarantees a colour uniformity without any streaks, unlike conventional systems which tend to bleach and to damage the product by compressing the dry wrinkles present in fresh pasta, without offering any advan-tages in terms of absorption of the sauce apart from that of producing a simple vis-ual effect.In conclusion, the research performed by Italiana Teknologie has developed in the di-rection of a broad rationalisation of the pro-duction systems, resulting in elimination of around 70% of the components. This pro-vides an enormous reduction in production costs, significant reductions in energy con-sumption, resizing of the workforce, mainte-nance reduced to a minimum, increased pas-sive safety and overall sanitation, and max-imised hygiene.(Italiana Teknologie - Via Giovanni Segantini 14/2 - 60019 Senigallia - AN - Italy - Fax +39 071 6607921 - www.italianateknologie.it)

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frEsh Pasta lInEs

Zindo is a company specialized in the manu-facture of moulder machines series “La Baresi-na” for typical regional products; at Ipack-Ima it proposes many processing systems for the pasta production.Preparation of dough, moulding, pasteuriza-tion, pre-drying, pre-cooking, drying, sterili-zation are Zindo know-how. Thanks to its thir-ty-year-long experience matured in production of pasta machines, the company confirms its quality and its advanced and improved tech-

Fresh pasta line with continuous kneader for 450 kg/h production rate (Zindo).

Pasteurizer for 200 kg/h output rate (Zindo).

nology. Through the specialization of its staff, customers requirements can successfully be fulfilled. The production is in compliance with quality standard of UNI EN ISO 9001.Kneading machines are realized in differ-ent sizes and can have double basins or be part of a complex mechanism for big pro-ductions. Pasteurizers have different output per hour and are provided with avant-garde technology.Trabas and pre-dryers, depending from pro-duction method – dry or fresh pasta – are part of company programme and see the applica-

tion of different kind of technologies, so to ob-tain an excellent final product in compliance with safety and health requirements.Great attention is paid also to precooked food and ready dishes.The company is constantly in pursuit of per-fection. One of the goals reached by Zindo is the creation of the research department: a testing center available to all its customers, so


to estimate the adaptability of different prod-ucts and mixture to the machine and to test the production process before delivering.In competitive markets, as the ones of food technologies, where customers requirements

develops constantly, the product quality is a primary competitive lever.(Zindo - Via Foggia 71/73 - 70051 Barletta - BA - Italy - Fax +39 0883 510741 - www.zindobaresina.com)

rEaDy-MEals ProDUCtIon lInEs

At Ipack-Ima Moriondo presents the innova-tive features added to its ready-meal produc-tion systems: ready-meal cooking lines, velox mixing units, and cannelloni production.Among the new ready-meal cooking lines, great success has been achieved in the last few years by the cooked pasta automatic por-tioning unit model MDP. This unit is suitable for any pasta size (short, long, and filled), and places the pasta in trays in a fully auto-matic way. The system is extremely versatile and easy to use. Switching from one size to another (e.g., from tagliatelle to penne) does not require changing any equipment, all ad-justments are made solely by means of easy data setting from the touch-screen panel inter-faced with the operator.Various models are made to cater for diverse production capacities: from the MDP.2 mod-

el with just 2 portioning units to the MDP.18 model with 18 portioning units.Concerning the velox mixing units Moriondo boasts a special tradition in fast-mixing centrif-ugal units; the first machines installed by the company do in fact date back to 1969. At the fair, models are on show that equip both traditional PGF series extruders and the MDG series continuous kneader sheeters. The Velox mixing units are available in various models, from the VLX.1 to the VLX.5.The market has welcomed in particular the combination of MDG kneader sheeters and VLX quick mixers. This solution, which Mori-ondo has been presenting for the past five years, makes it possible to prepare continuous Ready-meal line equipped with MDP.6 (Moriondo).

MDC extruder (Moriondo).

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VLX mixing unit on MDG sheeter (Moriondo).

sheets, starting with product mixing, in very lit-tle space and in a fully automatic way.Finally, concerning cannelloni production, in the LCM cannelloni line Moriondo has added a new MDC model extrusion and deposit sys-tem to its traditional filling extruder. This fea-tures “vacuum” operation and makes it possi-ble to work any kind of product without diffi-culty. The unit has been made to ensure easy, fast and complete dismantling of all parts, which makes for more accurate cleaning of each single component.(Moriondo - Via Piave 15 - Casella Postale 20/B - 20045 Besana Brianza - MI - Italy - Fax +39 0362 996300 - www.moriondo.com)

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AUTOMATION AND MANAGEMENT Of fOOD plANTs

RAM Elettronica has been building electric power systems for more than 30 years. To-day it is a major supplier of industry applica-tions that go beyond the core business upon which the company was founded in 1974 by Vincenzo Scarcelli.In the past 15 years the company has pro-vided process automation and manage-

ment solutions for the flour milling indus-try, by developing and designing custom-ized software for monitoring production tasks, complex systems for silo stocking and smoke detection, CCTV equipment, and for the supervision and automation of industri-al processes.It is able to offer turnkey solutions for the con-

The RAM Elettronica staff.

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trol and management of electric power systems as well as industrial automation, providing cus-tomers with the planning and development of integrated solutions that improve the effective-ness and efficiency of their complex manufac-turing processes. The company’s mission is to develop software solutions for the control of the entire industrial process: from administration, to production and distribution.Divella, one of the most important and qualified Italian pasta producers for over 120 years, has chosen RAM Elettronica for the automation and control of its pro-ductive processes. It has recently automat-ed two new systems: fresh pasta and bis-cuit making.These are modern, technological, state-of-the-art systems for which the quality of the prod-uct is strictly tied to a well-controlled and mon-itored production process.RAM Elettronica, following up on its solid ex-perience in the sector, has therefore created its production process control system for these new scenarios.The proposed SCADA System is an integrated

The Divella pasta plant where RAM Elettronica has operated.

system that provides through the use of a sin-gle instrument for the entire process, without being forced to use different systems.In fact, this is how the RAM System guaran-tees the Traceability of Batches as required by current regulations.The process control system and software has been created for fresh pasta.The SCADA System follows the production process from its onset, namely the arrival of the raw material, up to the finished product that is ready for packaging; furthermore, in addition to process control in the field, it reg-ulates and monitors all of the development stages of the production with its tracking sys-tem, through which the distinct bases of the products, the production rules, and the oper-ation plan (task scheduler) can be defined.The system interfaces with external devices such as barcode readers, RFID, and PDA for the acquisition or sending of data.In addition, the SCADA System can export data to external MES systems for the statisti-cal storage of data.It is important to mention that all of this is in a single integrated system.The process control system and software has been created also for biscuit making.

Management loading silos (RAM Elettronica).


The SCADA System follows the production process from its onset, namely the feeding of the raw materials, up to the management of the mixers; furthermore, in addition to process control in the field, it regulates and monitors all of the development stages of the produc-tion with its tracking system, through which the distinct bases of the products, the produc-tion rules, and the operation plan (task sched-uler) can be defined.The integrated tracking system, in addition to the establishment of separate product bas-es, also provides the definition and control of each production phase (batch) by providing a sophisticated and customizable system for the control of the production phases.The winning key at Divella is having a sin-gle integrated, modular, and customizable control system entirely achieved by RAM. This guarantees the full control of the product by RAM and the continuous evolution of the product itself.Moreover, the following systems were real-ized, in collaboration with other suppliers of machinery for the food sector, for the creation of the new F. Divella plants.Fresh pasta sector: raw material storage si-los, regional pasta line, long pasta line, egg system;biscuit making sector: raw material storage silos, 5 mixers, egg system;general system design: special local temper-atures control, boiler, pump room;storage silo loading from mill.With respect to the above, RAM Elettroni-ca has realized the electrical system design, panel design, panel creation, system crea-tion, first level SW creation, and second lev-el SW creation.(RAM Elettronica - Via Ospedaletto km 1,700 - 70031 Andria - BA - Italy - Fax +39 0883 555304 - www.ramelettronica.it)

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AUTOMATIC PACKAGING IN sMAll PrefOrMed PAPer bAGs

The New Project Company after internation-al success due to its standard machines P 42 and P 82 for medium and high productions and its new line P 42-5 for 1 up to 5 kg, is still improving one new low-production line mod. P 25 designed for 1-2 kg bags, espe-cially developed for small and medium pro-duction mills.New Project is now developing new ma-chines able to offer highly advanced technol-ogy applied to small production rates, thus enabling small milling companies to be high-ly automated and flexible so as to promptly respond to consumer and mar-ket needs.As for the standard line, these two new ones have the same lin-ear mechanic motion, without vacuum pump technology. Dos-ing systems are carried out us-ing the newest technology and electronic controls.The picking and opening sys-tem of the bags from the empty bag storage is due to the vacu-um created by a simple air-tur-bine. The movement of the filled bags is done by means of a step by step vibrating channel.

The closures of the bags can be carried out by different systems, according to the require-ments: hot melt, thermo sealing, labelling or seaming.All these machine are fitted with weight feed-back control system.Fitted with the machine, New-Project offers automatic shrink wrapping, handling, and palletizing systems.(New Project - Via Zaghini Terra Rossa 75 - 47822 Santarcangelo di Romagna - RN - Italy - Fax +39 0541 757007 - www.newproject-italia.it)

Packaging machi-ne mod. P 25 for

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ThreAd, sACK ANd sACKING MAChINery

Calloni began as a cottage industry more than 40 years ago in Arconate, producing woven material for third parties, in the 1970s the production of cloth sacks for rice was be-gun and the use of synthetic fibres has also in-troduced. That was a long time ago, technol-ogy has grown and so has the company pro-duction that now ranges from yarn to cloth to finished sacks.Everything begins with thread: particular ma-chinery transforms polyethylene and polypro-pylene granules into raffia thread, which is sold, in part, into various sectors and also into cloth to make sacks. With jute, cotton and syn-thetic fabric more than 400 different types of sacks, personalized with phrases, trademarks and designs with a choice of up to 4 colours are created. Artwork is produced with avant-garde computer graphics, that allow high-def-inition printing on cloth.

Moreover Calloni offers high-tech packing machinery that can be adapted to custom-er needs as well as specific products such as the new sacking machinery mod. SVTE, that allows materials from 20 to 10 kg, for example particular floury materials, to be bagged.Therefore Calloni means: polyethylene and polypropylene tapes, sacks in polypropylene, mixed fabric, jute, unwoven fabric, promo-tional gifts, computer graphics to reproduce brands, sacking and measuring machinery.(Calloni - Via G. Leopardi 6 - 20020 Arco-nate - MI - Italy - Fax +39 0331 461415 - www.callonitex.it)

Sacking machinery mod. SVTE (Calloni).

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hIGh sPeed AUTOMATIC bAG PlACersEffegielle-Imeco Automazioni, specialised in weighing & bagging systems presents the ABP40 at Ipack-Ima: a high speed automat-ic bag placer complete with a total bag con-trol system designed to handle pre-made open mouth bags; reaching 20 bags/min.The ABP40 is ideal for handling both, flat and gusseted pre-made open mouth bags. The in-novating design provids the full capability in handling all kinds of bag material such as wo-ven polypropyline, poly laminated, paper, pe and coated bags.ABP40 comes, standard, with stainless steel contact parts elliptical dust tight bag spout.The fully automatic bag size change-over ca-pability permits to go, from 340 up to 580 mm mouth bags in less than 180 seconds, bag size change over is a “no tools” operation. The op-erator needs only to select the new recipe on the 10.5 inches colour touch screen and the machine will adapt itself to the new bag size.The ABF106 is an automatic bag placer com-plete with a total bag control system ideal for average/low production. ABF106 maxi-

High speed automatic bag placer mod. ABP40 (Effegielle-Imeco Automazioni).

mum speed is up to 10-11 bags/min and as per ABP40 can be completed with a differ-ent bag closing system according to custom-er requirements.These automatic bag placers can be used to-gether with existing “net weight” bagging scales or with the Effegielle-Imeco Automazi-oni high speed bagging scale mod. CS/E.(Effegielle-Imeco Automazioni - Via Amedeo Tonani 4/b - 26030 Malagnino - CR - Italy - Fax +39 0372 496847 - www.imeco.org)

flexIble UNIversAl bAGGING MAChINeDuring Ipack-Ima 2009, Elcu Sud exhibits the brand new universal bagging machine mod-el RC100.This newly designed machine introduces, for the first time, the idea of “flexible bagging”, that consists in both low and very high pro-duction capabilities (up to 900 bags/h) with no need for additional devices.Flexibility of the machine means that fluctu-ation of monthly/daily production volume

caused by the variation in demand has now been solved thanks to model RC100. Fur-thermore flexibility in machine manufacture means a huge saving and therefore reduced selling prices.RC100 can work with many different types of open mouth bags (paper, raffia, plastic, etc.) and different types of products to be bagged like stable products (such as granular of dif-ferent kinds) and unstable products (such as


powders of all kinds, aerated powders, etc.).Technological innovation and flexibility makes the bagging machine model RC100 an essen-tial machinery for future conceptions of pro-duction, where the keywords are “be flexible and reduce costs”.

Elcu Sud shows the new bagging machine model RC85, which works with double fold-ing plus hot-melt.(Elcu Sud Impianti - Via Polonia 15 - 20157 Milano - Italy - Fax +39 02 33200125 - www.elcu.it)

bAGGING sysTeM ANd ANThrOPOMOrPhIC PAlleTIserAt Ipack-Ima, the Concetti Group presents the IGF bagging system line and two other new machines: Continua FSS and the Articulated Robotic Palletiser.Continua FFS is the modern bagging system that forms, fills and seals bags obtained from thermoplastic tubular reel thus granting the client an economic benefit due to the work-force reduction and to the non-stop utilization of the plant, thanks to the long-lasting auton-omy of the reel.The different models of this line have been de-signed to perform both small and large man-ufacturing outpouring, from 400 to 2,000 bags/hour, depending on the product. Adapt-able, completely automatic, Continua can work both flat and gusseted reels of different materials and different bag widths, both in PE and PP, aluminated and compound.The operative stages and the standards varia-tions, like the size change, can be carried out in the strictest time, avoiding any operator in-tervention because of the PLC-management.The Continua is available also in stainless steel for the outpouring of corrosive products and, in particular, hard environmental con-ditions.This machine has been designed to work dif-ferent families of product, such as:

Chemical (plastic granules, salt, basic chem-ical powders).Building materials and minerals (sand, ready-mixed, cement mortar).Agricultural products and animal feed (ferti-lizers, seeds, pet food, vitamin-enriched sup-plement, cat litters).Human alimentation, basic products (sugar, wheat, yeast).

Continua FFS bagging system (Concetti).

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Many different options, e.g. the possibility to insert one or two handles while the bag is be-ing formed, enable to set up and customize the Continua for every potential project, thus satisfying the needs and the technical innova-tions requested by the clients.When required, the Continua can be assem-bled on a mobile motorized platform with an air-cushion system, oil dynamic or on tracks with rails, and can therefore be positioned and connected under many unloaded hoppers in order to bag different kinds of products.The Articulated Robotic Palletiser is the latest all-purpose model in the range of Concetti ro-botics palletisers.It can quickly work bags containing stable, aerated or fluid materials, allowing the par-tial overlapping of the bag edges. The ma-chine is equipped with a solidly built bustling pneumatic articulation, mounted on a rotat-ing basis composed of one arm and one fore-arm. At the end of the arm, a rotating joint holds the pliers which can rotate around its vertical axis.The arm picks up the bags one by one from the roller conveyor and lays them on a specif-ic point assigned by the program.The arm can be tilted so that the pliers can pick up the bags from the roller conveyor; then it is lifted up so as to allow free rotation around its main body. Rotating the pliers on its own axis places the bag in the position as-signed by the planned palletising schedule.The arm is positioned to share time and pli-ers open in order to lay the bag on the pal-let in training.At this point, the arm returns to the starting po-sition and it is ready for a new cycle.The solution gives the palletising system spe-cific anthropomorphic characteristics: flexibil-ity, versatility and manoeuvrability thanks to the keyboard with joystick.

Available with the advanced optional configu-ration having two lines serving the respective pallet on the ground, or with the empty pal-let magazine and full pallet evacuation roller conveyor versions.The extremely small size enables the instal-lation of the Articulated Robotic Palletiser in places where the positioning of a palletising system would not be possible.The machine is equipped with a PC-controlled system. Through proper programs it is possi-ble to run the machine using virtually any kind of palletising scheme.The format change and the program change are performed rapidly and automatically.The Concetti Group equipments and systems can be divided into the following categories:Weighing systems.

Articulated Robotic Palletiser (Concetti).


IGF large size bagging systems up to 1,500 bags/h.IPF small size bagging systems up to 2,400 bags/h.IMF medium size bagging systems up to 1,200 bags/h.FFS Continua up to 2,000 bags/h.

High level, low level and robot palletising sys-tems up to 2,400 bags/h.Big Bag systems up to 70 big bags/h.(Concetti - S.S. 75 Centrale Umbra km 4,190 - Fraz. Ospedalicchio - 06083 Bastia Umbra - PG - Italy - Fax +39 075 8000894 - www.concetti.com)

flOUr bAGGING MAChINe

Umbra Packaging, having been specialized for years in the manufacture of packaging machines for bagging bulk products in open-mouth bags, has recently begun a project which aim is to revolutionise the technology used in milling industry packaging.The need to substitute the classic valve bag for flour packaging with a sealable typology, in or-der to avoid the contamination of the product with foreign materials, has become a consol-idated necessity. The evolution, which has al-ready taken place in other sectors where pack-aging has become a source of added value for many products, has even presented itself in the milling industry, a sector that has been in-fluenced by a strong contraction of production and by increasing competitiveness.The solution proposed takes into considera-tion the particular needs which derive from the production of flour foodstuffs and collat-eral products, as well as the possibility of di-versifying both the products offered, as well as their nature (organic products, special flour mixtures, grain mixtures, flakes, etc.).But the true added value of this system is its great flexibility of use with regards to the for-mats it is capable of putting on the market (small packages for large-scale retail, medium-size formats for the workplace, and large for-mats for bread-making and export, etc.). This

flexibility allows producers to quickly package in any size, from 2 to 50 kg, accurately, with-out influencing system productivity.The bagging machine is automatically self-adjusting at size change, allowing the op-erators to save time, as well as to make the most of the system for packaging even small batches of different products, in various pack-aging shapes.The modularity of the bag-closing line renders it useful for various purposes, even simulta-neously, based on future market demand, such as:stitching with crêpe paper;stitching with edge folding;folding with upper-edge glue restoration (pinch-top bag);application of an adhesive paper covering over the stitching;special heat-sealing units for resin-coated pa-per bags and paired-material bags such as polyester + PE (laminated bags), polyester + aluminium + PE (metallized bags), aluminium + PE (barrier bags).The so-called “pinch-top” bag, which is cur-rently the most utilised in the milling indus-try, deserves special attention amongst open-mouth bag typologies; in fact, this bag, equipped with lateral side gussets and a glued bottom, has the useful quality of tak-

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ing on an absolutely regular parallelepiped shape once it has been filled, quite similar to that which occurs with the classic valve bag.This contributes to simplifying the bag typol-ogy substitution process. In fact, by maintain-ing the same size and shape, subsequent pal-letising operations remain unaltered.From a marketing point of view, the result of such a change is only perceptible on an aes-thetic level, while from a product quality point of view, the possibility of offering customers a perfectly sealed bag, which guarantees hy-giene and longer shelf life, is significant.Umbra Packaging, making the most of the ex-perience acquired in the production of bag sealing systems, has designed its own closure system for “pinch-top” bags which is capable of ensuring a perfectly air-tight and aestheti-cally pleasing seal for any bag format.The productive capacity of the mod. UPD-1500 system, with regards to flour for the

food sector, can reach a maximum of 1,000 bags/hour for the larger formats.The technical choice, based on a step-by-step movement in-line machine, is the natu-ral development of the well known packers for 1 kg flour bag usually used in this field, which fills the product using more than one spout and treats the bags on several con-secutive stations and is able to reach rel-evant throughput with high and constant quality results. The UDP-1500 summarises the above described characteristics with the typical high flexibility of all Umbra Packag-ing machines.The extremely diffused auto-diagnostics sys-tem, which is guaranteed by its ASI BUS network wiring, together with the possibili-ty of connecting the machine to the custom-er care offices via modem, reduces main-tenance times to a minimum by facilitating the identification of any eventual malfunc-

Flour packaging machine (Umbra Packaging).


tions which may cause the system to stop functioning.In conclusion, reliability and flexibility are the two main characteristics of Umbra Packaging bagging lines. These characteristics render the systems easily customisable, even for the most

demanding requirements, without having to sac-rifice what has become the compelling neces-sity to increase production in terms of weight.(Umbra Packaging - Viale Dei Pini 46/48 - 06086 Petrignano di Assisi - PG - Italy - Fax +39 075 80978127 - www.umbrapackaging.it)

vAlve ANd OPeN-MOUTh bAG fIllersDuring Ipack-Ima 2009 Technipes presents a new series of bagging machines for valve and open-mouth bags that favours the market with their reliability, efficiency and ease of use.The range of heavy-duty IT series of valve bag fillers has been further updated according to the latest market demands such as compliance with Atex regulations. A fully automated system featuring the exceptionally simple and compact Transfer automatic bag-placer, an ITTC filler with combined impeller and auger bag filling device, as well as powered bag saddle auto-mated adjustment (10-25-50 kg) are exhibited. The equipment includes the unique ET/2 valve bag sealer, which has achieved much success

due to its innovative method of bag sealing via hot-melt glue and paper. The packing line is fully automatic and requires no manual adjust-ment to change the bag size. Ultrasonic sealing is also offered for these packing systems.The Speed 5-10 is Technipes latest automatic high speed packaging line for 5-10 kg pre-made bags with hot-melt glue sealing system. Fully innovative, it stands out in its segment due to the completely new design concept, in-cluding use of brushless dc motors. The in-line step-by-step system divides the bag packing process into separate operations. The Speed 5-10 allows for the dosing and packaging of 5-10 kg bags with floury or granular prod-ucts. The final brick style form may be op-tioned with a single or double fold hot-melt glue closure. The result is definitive, perfectly square bags with optimum aesthetic appeal.For open-mouth bags, the Futura model is the most updated automatic bagging and seal-ing solution developed by Technipes, revised to boost simplicity and operator ease-of-use. The machine primary advantage is the com-pact design without sacrificing performance, reaching up to 600 bags/hour with free-flow-ing products. Bag size changeover is fully au-tomated, and occurs in a few seconds.(Technipes - Via Del Gelso 12 - 47822 Santarcangelo di Romagna - RN - Italy - Fax +39 0541 625902 - www.technipes.com)

Automatic high speed packaging line mod. Spe-

ed 5-10 (Technipes).

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Full service For PAcKAGiNG ANd WrAPPiNGMaking proposals, demonstrating and as-sisting can be considered the keywords for the activities of Pagani Imballaggi and Pa-gani Impianti; they are enterprises that have been operating for more than thirty years in the field of packaging and wrapping technol-ogy. These enterprises have a dynamic and flexible structure, which is able to satisfy us-er requirements at the right moment and with competence.Pagani Group is a partner, who is able to propose and realize solutions from the tech-nical, productive and logistic points of view, for any type of machine or installation suita-ble for specific customer requirements.In fact all steps of the technical proposal are followed closely, from studying the optimum solution to the commercial offer and right up to the delivery and the relevant installation and final test.The range of machines and equipment for packaging and wrapping on offer, goes from the simple manual and semi-automatic equip-ment to the automatic installation with high performance.The demonstration service and the technical tests, when possible also at the user plant, is a service which comes from the necessity to increase the support and the trust towards the

customer. The feedback, in this way, has been positive and has rewarded the undertaking and the receptiveness that Pagani places at the disposal of the user.The headquarters in Saronno, where Pagani has been situated for ten years, has got a spa-cious warehouse, which gives the possibility to deliver promptly as for as those machines considered standard and consumer materials are concerned.Pagani Imballaggi is concerned with consum-er materials like extensible and thermo-retract-able film, valve bags and polyethylene open mouth bags, paper, raffia and paired off ma-terial, big bags, octabin, yarn spools, adhe-sive tapes, strapping bands, wire bag-sew-ing machines, equipment for thermo-retrac-tion, thermo-welders for bags, taping ma-chines and strapping machines for boxes, pal-let strippers and semi-automatic and automat-ic robot for pallets.Pagani Impianti is concerned instead with the projecting and the manufacturing of tu-bular screw transport systems, to inspect or flexible pneumatic transport lines, structures and filling up, emptying out and storing in-stallations for big-bags and octabin, dosing balances and bagging machines for pow-der, granulates and liquids sewer and ther-


mo-welding lines for bags, manipulating and palletization equipment for bags and boxes, fine winding line with extensible film and thermo-retraction with polyethylene.Pagani products and solutions are suitable in the following fields: milling, alimentary, fod-der, and non-food industries.Another application field of the installations and equipment is in the new energetic tech-nologies like wood pellets. In this last range the Pagani Group, besides several referenc-es, also cooperates with manufacturers of in-stallations for the production of these mate-rials.The experience gained during these years of work together with constant technical updat-

Some of the Pagani Imballaggi machines.

ing, accounts for an important national and international customer portfolio.Another point which contributed to the growth is the technical assistance service: in fact from the beginning Pagani understood that, an important element in making an en-terprise successful, was to assure a punctual and competent after-sales service. Then, be-sides the classical on demand technical serv-ice, the “Planned Technical Assistance Serv-ice” has been set up aimed at all those firms that want a quality and production standard without compromise.(Pagani Imballaggi - Via G. Morandi 32 - 21047 Saronno - VA - Italy - Fax +39 02 96701377 - www.paganiimballaggi.com)

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verTicAl PAcKAGiNG mAchiNe

Altopack is present at Ipack-Ima in Milan – one of the most important shows in the pack-aging field – with its vertical and horizontal packaging machines to pack products such as short and long goods pasta, granular products (rice, legumes, spices, coffee, flour, etc.), snacks products (chips and dry fruit, etc.), sweets and bakery products (breakfast cereals, cookies, candies, chocolate, etc.), fresh and frozen products (vegetables, fish, meat, etc.), non-food products (dry food for pets, sawdust, pet litter, detergents, garden-ing seeds, etc.).Thanks to the continuous investments in re-search, to the passion and professional ex-perience of technicians who are able to rec-ognize the needs of worldwide market giving custom-made solutions, Altopack is able to en-sure a high level of engineering and quality.The engineer and software department in Al-topack have manufactured a new vertical packaging machine with very innovative fea-tures which are presented at Ipack-Ima: a new patented cross sealing device, bag packag-

The newly designed vertical packaging machine (Altopack).

ing speed, cut off costs and useless waste, in-terface with industrial pc, 15” monitor, dedi-cated direct assistance with customer, etc.(Altopack - Via Roma 136 - 55011 Altopascio - LU - Italy - Fax +39 0583 267388 - www.altopack.com)

doWNsTreAm AuTomATic mAchiNes

Imp.a.c., leader in the production of automat-ic systems all over the world, counts in its wide range of machines a high quality low level palletizer. The machine, assembled with in-novative technologies and experimented suc-cessfully, provides high production standards and satisfies all customer requirements.This low level palletizer has an extraordi-nary working capacity of 1,200 bags/hour. Equipped with layer tightening guides at the

sides and bag/layer flattening on top, the ma-chinery creates squared and stable pallets, al-so using the infra-layer sheets.The change format regulations can be com-pletely automatic, reducing the operator to on-ly overseeing the functioning.In order to complete the full pallet storage phase, the company suggests the utilization of the Imp.a.c. hooder; the machine has a production capacity of 100 pallet/hour, ide-


al for high productions. The hooding process gives more stability and protection to the full pallet, reducing the wrapping film consump-tion, providing customized film and avoiding wrapping imperfections at the edges. The au-tomatic HCS (Hooding Centering System) sim-plifies the pallet positional and dimensional detection. Using this innovative device, the machinery adjusts itself to the current pallet format reducing working times and optimiz-ing the results.Both these operating systems are able to com-municate through ethernet port with the other machines of the production line and, if nec-essary, with the manufacturer for assistance. They can also automatically utilize various working programs which can be easily mod-ified by the user with the touch screen.In order to improve the instrumentation man-agement, Imp.a.c. implements the profibus/devicenet technology on all the machines to simplify operator access and maintenance.The company main point is the perfectioning of the automatic systems using first class com-ponents in mechanic, pneumatic, electric, and electronic areas. The utilization of high quali-

ty components assures less maintenance, high productions and a substantial energy saving.Imp.a.c. products are conceived in a modular way to warrant scalability according to the us-er necessities and to combine high efficiency to low consumption and reduced costs (TCO, To-tal Cost of Ownership); for these reasons they are in the highest ends of packaging lines.(Imp.a.c. - Via Ghisolfi e Guareschi 9 - 43015 Noceto - PR - Italy - Fax +39 0521 627988 - www.impac.it)

Low level palletizer mod. 12/1A (Imp.a.c.).

Stretch hooder mod. Stretch A-100 (Imp.a.c.).

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PAlleT loAd hANdliNG ANd WrAPPiNG

Pieri – leading Italian company in the pro-duction of wrapping and handling systems for palletised loads – has set its strategies for the year 2009 involving three key points that it has chosen as a business model. In fact in 2009 Pieri is certifying its own struc-ture in compliance with the standard ISO 9001 (Qualities), ISO 14001 (Environment), and OHSAS 18000 (Safety). Such an invest-ment has been thus explained by Mrs Dani-ca Pieri: “The quality system is the result of a remarkable economic investment and inner resources. The target as usual is to elevate

evenmore the quality of our products and the satisfaction of customers”.With the same regard for innovation and improvement, Pieri has recently begun to propose a new wrapping machine system in compliance with Atex directives. The ex-perience made in cooperation with some important partners in the milling sector, have made possible the development of a specific know-how for the production of im-portant wrapping systems according to At-ex directives.Another aspect on which Pieri has been con-centrating is the performance; the wide prod-uct range has been recently joined by the new double arm wrapping machine mod. Sil-ver Twin, an avant-garde solution and in line with the demands of customers for elevated outputs. The point of force of Silver Twin is identified in the two rotary arms, whose dou-ble wrapping action is able to guarantee an extraordinary performance of such machines (more than 140 pallets/hour). Particular care has been placed on the economic aspect by proposing an interesting relation price/per-formances and assuring minimum mainte-nance costs as well.The thirty years that Pieri has been present on the market is therefore the starting point for this ambitious project of growth and re-newal that the Italian company has been un-dertakeningh for a long time: one project to-wards “total quality” and full customer sat-isfaction.(Pieri - Via Ovada 65 ZI - 47020 Pieveses-tina di Cesena - FC - Italy - Fax +39 0547 312800 - www.pieri.it )Wrapping machine SilverGo (Pieri).


PAcKAGiNG sysTems

M.C. Automazioni offers packaging systems for producing pillow bags, square bottom bags with free edges or sealed edges and doy-pack. The main characteristic of the ver-tical form fill and seal machinery is the quick change format. Various types of reel mount-ed heat-sealable packing film can be used on M.C. Automazioni machines such as mul-ti layers laminated materials (paper/plastic/ALU) for the realisation of flat bottom bags through a special device that makes the pack look perfect, very close to a preformed bag. This company has as its first objective total customer satisfaction, through careful oper-ations such as the protection of the product and absolute care of the bag presentation.The model Sfinge 4.5 Big Inclinable has been designed to handle fragile, short and

long products incorporating a linear weigh-er system. For easy flowing products the high speed continuous motion machine Scream, fit-ted with a multi-head weigher, is suggested. For doy-packs and 4-edge sealing packs, the Ecospeedy 4.5 Big inclusive of auger filler is introduced.The accessories applicable to M.C. Automazi-oni packaging lines include vacuum and liq-uids-filling devices and modified atmosphere devices. The Yo-Yo system for the automatic application of card headers with glue or riv-ets is also offered; cards can be applied on the top of the reel formed bags as well as of the preformed bags.M.C. Automazioni is a dynamic and flexible company that has integrated its own produc-tion quality with the increasing customer de-mand for innovative and highly automated packaging solutions.(M.C. Automazioni - Via 1° Maggio 22 - 52045 Foiano Della Chiana - AR - Italy - Fax +39 0575 648858 - www.mcautomazioni.it)

Sfinge 4.5 for fragile products packaging (M.C. Au-tomazioni).

Yo-Yo for card headers application (M.C. Automa-zioni).

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sacks but now due to international legislation concerning maximum weights allowed to be carried manually, more and more flour is be-ing supplied in a weight range between 10 and 15 kg.The problem of product leakage is also solved by packing into ready-made, SOS block-bot-tom paper bags. The bags are filled and then closed in a “brick pack” style which is both attractive and at the same time seals the bag in such a way that product leakage is com-pletely non-existent.The use of paper bags as packaging materi-al also signifies a firm pledge on environmen-tal issues: 100% recyclable, the paper bag is rapidly replacing plastic as the preferred packaging material of both the supplier and the consumer.Italpack Export Sales Manager, Mark Wild explains, “We continue to listen to the mar-ket and respond to it. Packaging of food-stuffs into ready-made paper bags is grow-ing constantly and statistics prove that pa-per as a packaging material is a great mar-keting tool. Trends and requirements change

AuTomATic Flour PAcKiNG mAchiNery

Packing line for flour (Italpack).

Italpack, leader in the field of automated packaging machinery, presents at Ipack-Ima the latest addition to its their wide-range of equipment for mills.The new version of Pack 50/10: a fully-auto-mated flour packer specifically designed and manufactured for heavy-duty deployment in both large and small flour mills. This ma-chine, which is a natural addition to the oth-er packing machines in the Italpack range, offers the user all of the following: flexibili-ty (in terms of pack sizes available); capaci-ty (both in terms of current capacity require-ments and future increased capacity); full automation (only one supervisor required); health and safety (the equipment adheres to strict EU and U.S. health and safety reg-ulations).The Pack 50/10 automatic flour packer is destined to become one of Italpack’s best sell-ing machines. Bakeries are now demanding that flour is supplied to them in SOS block bot-tom paper bags of 10 kg to 15 kg. Previous-ly, flour was supplied from the mills in valve sacks or open mouth sacks in 25 kg to 50 kg


frequently and as a leading supplier to flour mills and other industries on a global scale in more than 55 countries, our policy is to be as flexible as possible in the planning, de-sign and manufacture of all our equipment. When a customer decides to do business with Italpack, we don’t just sell a machine; we sell the complete deal… from initial dis-

cussions and technical consultation, through planning and manufacture, machine testing, shipping, assembling, on-site commission-ing, on-site training, after-sales service and periodic maintenance”.(Italpack - Via Andrea Costa 106 - 47822 Santarcangelo di Romagna - RN - Italy - Fax +39 0541 621956 - www.italpack.net)

PAcKAGiNG mAchiNes For All PurPoses

Dolzan Impianti has been manufacturing packaging machines since 1962 and has been working in the Italian and Internation-al market for over 40 years. At Ipack-Ima ex-hibition 2009, it presents a range of differ-ent machines:vacuum packaging machine for brick packs of rice, yeast, dried fruit, legumes, coffee, etc.;packaging machine with multihead weigh-er for pasta, snacks, chips, cereals, spices, sweets, biscuits, dried fruit, legumes, frozen products, salad, etc.;packaging machine with volumetric cup doser for rice, legumes, granules, salt, sug-ar, etc.;packaging machine with volumetric auger filler for powders (flour, milk powder, cocoa, fertilizer, etc.);packaging machine for flat bottom pack with 4 vertical seals (Stabilo) available with any type of dosing system and suitable for han-dling any type of product;packaging machine for Doypack available with any type of dosing system and suitable for handling any type of product.

The above mentioned machines represent only a small part of our production which in-cludes nearly 50 different models including packers of different dimensions combined with different types of dosers, special ma-chines for stick bags and liquid products, vacuum packaging machines, semi-automat-ic fillers, etc.(Dolzan Impianti - Via Roma 260 - 35015 Galliera Veneta - PD - Italy - Fax +39 049 9470138 - www.dolzan.com)

Some of the packages obtained with Dolzan Impianti packaging machines.

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PAcKAGiNG, cAsePAcKiNG ANd PAlleTiziNG

Ricciarelli is an Italian company, created in 1843, with a long tradition in the pack-aging area with advanced technologies. It presently offers a significant range of pack-aging machines designed for a large varie-ty of food products: from pasta to rice, bis-cuits, frozen products, cornflakes or fresh vegetables.In the last few years, the company made the difference with the competitors offer-ing integrated systems for weighing, pack-ing, wrapping, and palletizing food prod-ucts.Ricciarelli is able to design and produce, with its own competences, the machines for the whole packaging section coming after the food processing. As a result, it is the ide-al partner for industrial groups that work in the food sector and wish to have a unique supplier: specialized and versatile.The Research & Development team has been innovating and improving the whole range of machines following the last technologies and the market requests, maintaining a high level of quality with an accurate and per-

sonalized assistance for the customers. The highly qualified personnel are daily at the customers’ disposal for a quick phone as-sistance. A complete team of fifteen techni-cians is also available for fast technical in-terventions on site, if the phone assistance is not sufficient to make a complete analysis of the problem.One of the latest improvements made, is the possibility of choice between industrial PLC branded Siemens, Allan Bradley or the tradi-tional one branded Ricciarelli.The development of new products does not mean only developing high speed ma-chines, it also means designing equip-ment for the users who need low-speed ma-chines with finest accuracy of the bags, be-cause of their high valued product to be packed.Concerning the long pasta packaging, it has been designed the new horizontal packer HS20 with its new patented descending de-vices, its new aligned weighers in order to increase the speed and its new stripping de-vice to avoid small pieces of product in the sealed parts.In order to complete the whole packaging ar-ea, Ricciarelli can now supply, with another company of the group that has been working for years in this field, a large range of palletiz-ing systems: from the simplest one called “car-tesian system” to the most complex with an-thropomorphic arm. All of them can be used for many packaging lines.(Ricciarelli - Via Mariotti 143 - ZI Sant’Agostino - 51100 Pistoia - Italy - Fax +39 0573 933223 - www.ricciarellispa.it)

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Conveyor and dryer BeLTS

Belt specific for pasta (Saati).

SaatiTech, a division of Saati, is a leading company in the production and distribution of dryer, conveyor and filter belts used in many applications. The SaatiBelt line is man-ufactured from technically advanced fibers offering outstanding characteristics in terms of resistance, reliability, and durability. Fab-rics – polyester, aramid, glass, glass/ara-mid, PPS/aramid/copper – are accurately cut to size and completed with edges, joints or other accessories. SaatiBelt conveyors are fabricated to customers specifications in UNI EN ISO 9001 certified facilities.In particular, the SaatiPastaBelt PPS for food applications is proposed, whose main charac-teristics are: good hydrolysis resistance, high chemical resistance, excellent UV resistance, FDA approval.

Applications cover food processing and pas-ta drying.(Saati - Via Milano 14 - 22070 Appiano Gentile - CO - Italy - Fax +39 031 890482 - www.saati.com)

adJUSTaBLe Linear BearinGSAdjustable clearance, lubrication-free and contamination resistance are today’s current trends in linear technology. Respecting these requirements the plain bearing expert Igus company of Cologne, have developed a new DryLin W linear guide with a “turn-to-fit” func-

tion for the manual setting of the clearance. The name speaks for itself; the new linear unit was first shown at the Motek 2008 and is cur-rently being launched internationally.Customers can then decide for themselves us-ing an Allen key whether the standard clear-

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ance is required or if the unit is to be pre-ten-sioned so as to be free from clearance. The tolerance of the maintenance-free DryLin W system can be adjusted over the whole bear-ing surface by turning a knurled adjustment screw integrated into the side. Adjustment is in small notched steps that can be both heard and felt. Then the bearing fits the shaft correct-ly and can be moved linearly. If wear occurs, the system can be simply readjusted.The system is made up of a housing consist-ing of several parts and a gliding film made of technical tribo-plastic. As well as the basic structure and continually tested materials, fur-ther features include a small design height, very low friction and excellent wear resist-ance. No maintenance, low weight and high resistance to dirt and humidity are further ad-vantages. The clearance adjustment can also

be transferred to the ready-to-fit leadscrew lin-ear units and belt drives.The history of the development of the new “turn-to-fit” principle is as simple as it is logical, ac-cording to the manufacturer Igus. Some years ago, a new generation of guides was devel-oped, the DryLin W system, the design of which allows flexible and modular construction and thus easy assembly. Now, a further bene-ficial factor has been added to this extremely versatile system (used for single or double rails made of hard-anodised aluminium, individu-al bearings or complete slides) clearance-free made-to-measure setting. This version is avail-able in design size 10. The other design sizes (06, 16 and 20) are to follow.(Igus - Via Delle Rovedine 4 - 23899 Robbiate - LC - Italy - Fax +39 039 5906222 - www.igus.it)

The lubricant-free DryLin W linear plain bearing (Igus).

From the left: DryLin W-1040 guide rail and slide, le-adscrew table DryLin SLW-1040, and belt drive DryLin ZLW-1040 (Igus).

new vaCUUM PUMPwiTh award-winninG deSiGnAt Ipack-Ima Busch presents a new rotary vane vacuum pump, which is based on the technology of the tried and trusted R 5 vac-

uum pump, but also includes significant in-novations. The new R 5 0160 E is the new generation of vacuum pumps with a vacu-


Vacuum pump mod. R 5 0160 E (Busch).

quirements and also has an attractive, mod-ern design.(Busch Italia - Via Ettore Majorana 16 - 20054 Nova Milanese - MI - Italy - Fax +39 0362 370999 - www.busch.it)

um of 0.1 mbar and has a suction capac-ity of 145 m3/h. The extremely con-stant characteristic curve over al-most the whole pressure range still makes an effective suction ca-pacity of 115 m3/h possible at a working pressure of 1 mbar. This means there is now a powerful vacu-um pump available which has a high suc-tion capacity in the working pressure range of packaging machines. In practical terms, this means: short cycle times and quick packaging.On account of its compact dimensions, this new R 5 rotary vane vacuum pump is suit-able for installation in modern chamber machines and automatic roller machines. Ease of maintenance has been improved and consequently exhaust filters are easy to replace from the outside, without open-ing the pump. The innovative design makes it possible to improve efficiency and thus re-duce power consumption. In the 50 Hz ver-sion, the R 5 0160 E is equipped with a 3 kW motor.The vacuum pump design meets the hygiene requirements in accordance with DIN ISO 14159 and 1672-2. It is also possible to operate the machine as a freestanding unit directly in the processing room. As stand-ard, the R 5 0160 E is air cooled. Water cooling is available as an option, where the pump and the motor can be cooled sepa-rately.This new Busch vacuum pump has won the design prize “iF product design award 2008”. This prize is awarded annually to new products that stand out thanks to their unusual design. The design engineers at Busch have managed to develop a vacuum pump that is compact, powerful and eco-nomical. In addition, it meets hygiene re-

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The eU fUnded neTWORK Of eXCeLLenCe MOniQAMoniQA – Monitoring Quality Assurance – a Network of Excellence (NoE) funded by the EU within the Sixth Framework Pro-gramme (Topic T5.4.5.1: Quality and safe-ty control strategy for food) and working to-wards the harmonisation of analytical meth-ods for monitoring food quality and safety in the food supply chain, celebrates its sec-ond birthday.Started on February 1st 2007, MoniQA is co-ordinated by the International Association for Cereal Science and Technology (ICC) and in-volves a core group of 33 organisations from

20 Countries. After two years, the NoE has expanded its activities and an Advisory Pan-el, providing scientific and strategic advice to the network, helped the Consortium estab-lish links to other organisations and related re-search projects. As a consequence, MoniQA has grown to include, so far, more than 90 organisations from 35 countries across five continents.Within the project there is, in fact, a possibility to become an “Associated Partner” (see http://www.moniqa.org/index.php?id=110252) that, in principle, enables each Institution/University/SME to benefit from several oppor-tunities: participation in MoniQA events at re-duced rates, collaboration and involvement in working groups, participation in the inte-gration and dissemination programmes, and further future offers which may include both participation in exchange and mobility pro-grammes, and access to MoniQA databas-es and other MoniQA services. One of Mo-niQA’s aim and expected outcome is, in fact, the building of a network of leading research institutions, industrial partners and SMEs to overcome European and worldwide fragmen-tation in food diagnostic research.Besides this enlargement of the core group to a wider range of other Institutions, a lot has been

From left to right: E. Boutrif, C. Cannella, M. Carcea and R. Poms at the First MoniQA Conference in Rome, Italy.


done in the first two years also within the Con-sortium itself. So far, six analyte specific Work-ing Groups (WGs) have been established (Microbiological Contaminants, Mycotoxins/Phytotoxins, Chemical Contaminants, Food Allergens, Food Authenticity, Food Additives, and Future Issues) to tackle both analytical challenges and eight horizontal issues: meth-od performance, quality assurance and con-trol, sampling, measurement uncertainty, legis-lation, economic impact, traceability and har-monisation. Moreover, two further groups were established, one for the validation of qualita-tive methods and another one for the manage-ment of the socio-economic impact address-ing costs and benefits of quality assurance schemes and method validation at the micro-, meso- and macro-levels. In the last year, Inte-gration Teams have also formed spontaneously by combining related competencies of various partners independent of the Work packages’ structures: an IT Team, consisting of database experts, a Communication Team, consisting of communication experts, a Management Team, and a Quality Assurance Team.

Working Groups and databasesThe establishment of the six WGs is the natu-ral outcome of the fact that MoniQA was fund-ed as an answer to globalisation, but mostly as a need to ensure a high quality and safety of the foods and food products that are being traded around the world. In the last decades, the whole food supply chain has become a complex system of crossroads between sup-pliers and producers, retailers and ultimate-ly consumers; therefore, at each crossing point some sort of documented quality con-trol, which must be acceptable to the supply-ing and the receiving parties, as well as to regulatory authorities and control institutions, is required. MoniQA aims at finding efficient

solutions to these issues that may be accept-able to all parties involved in the food chain by means of the above-mentioned WGs. These latter are seeking to establish mecha-nisms that enable consumers and internation-al trade to benefit from high quality and safe food which is tested by reliable and interna-tionally accepted methods.MoniQA is also meant to be and further be-come a reply to the fragmentation of research and standardisation, to the limited validity of validation certificates for rapid methods, al-ternative methods and test kits, to the lack of appropriate validation protocols for new and rapid methods, and to a lack of confidence in the competence and reliability of these methods. In this second year, WGs have thus worked at the collection of validation pro-tocols and criteria used for method valida-tion by national and international organisa-tions. They have identified reference methods and reference materials used for validation/standardisation of new and rapid quantita-tive, semi-quantitative and qualitative screen-ing methods and have also worked at the de-velopment of strategies and guidelines for the harmonisation of risk assessment and the standardisation of analytical methods and technologies in food safety and quality. Par-ticipants to each WG have jointly prepared a thematic position paper that will be the ba-sis for the elaboration of the first draft of har-monisation strategies and guidelines.MoniQA is playing an important role in inte-grating European and worldwide food quality and safety research by creating a virtual labo-ratory for research, training and mobility pro-grammes. It is, in fact, actively promoting shar-ing of data and knowledge, of equipments and materials as well as of personnel through the creation of a platform for food quality and safe-ty researchers. For this purpose, a database has

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been created as an inventory of equipments, facilities, analytes and methods used within the Consortium. Moreover, another database is being completed with information about le-gal constraints and limiting factors to research-ers’ mobility and to any possible sharing of re-search infrastructures within the Consortium.

Mobility and TrainingAnticipating the 7th Framework Programme, MoniQA has also widely worked at “People”. Education and training are integral parts of the MoniQA Network of Excellence and a mobili-ty programme to promote the exchange of per-sonnel, including the setting up of PhD student bursaries, was established. Currently, MoniQA partners can benefit of two types of exchange: either “exchange” or “visit”. When two Mo-niQA partners agree that a PhD student, post-doctoral researcher or senior staff member vis-it one-another, this is a genuine “exchange” of personnel, whereas a “visit” is the case when a PhD student, post doctoral researcher or sen-ior staff member visits a partner for a specific goal, e.g. exchange of information or acquisi-tion of skills. MoniQA has extensively worked on visits, as they are the means by which a re-searcher can get new skills, have access to new or different methods, use new or different equipments, make joint analyses of samples in a standard way, test approaches or kits, and work on a task related to a deliverable.In the second year, MoniQA offered concrete training opportunities, organising “MoniQA Food Scientist Trainings” (MoniQA FSTs) which deal with research management skills and im-part technical knowledge of relevance to food scientists. Last December 2008, for example, a three days Food Scientist Training (FST) on “Food safety and analytical challenges in the cereal based food chain” was organised and held at the “Budapest University of Technolo-

gy and Economics”, Hungary. Updated over-views of the European situation, regulation and the analytical solutions for all those com-ponents which cause the most frequent food safety hazards in the cereal supply chain were presented. In addition to the theoretical lec-tures, laboratory demonstration of the avail-able rapid methods were organised. In Oc-tober, the Chinese Cereals and Oils Associa-tion (CCOA) in Nanjing (China) organised an-other FST where topics like the application of modern methods (ELISA) in food safety and the developments of food safety systems in China were offered. Other FSTs were organised in Vi-enna, Rome, and Prague and all participants had the opportunity to gain new knowledge on a wide range of topics which are tackled within the MoniQA Network. So far, upcom-ing MoniQA FSTs are planned to be held next March, first in Hungary and then in Christch-urch (New Zealand), and another one in April at the Hacettepe University, Ankara (Turkey).

Spreading of ExcellenceBut MoniQA is not only personnel exchange and merging of infrastructures, harmonisa-tion and standardisation of analytical meth-ods, development of databases for food safe-ty hazards, evaluation of the socio-econom-ic impact. MoniQA is also “Spreading of Ex-cellence”. Spreading of Excellence activities include events, but also other channels and instruments, such as a website, newsletters, posters, publication of scientific papers.Meetings represent an integral part of any net-work and throughout this second year, Mo-niQA has organised several work packages and working groups meetings, besides an In-ternational Conference. Last October, 2008, the 1st International MoniQA Conference brought together a global audience of more than 200 food safety scientists, socio-econo-


mists, regulators, industry and trade represent-atives as well as media correspondents. The participants had the opportunity to discuss the most recent challenges in avoiding and con-trolling unwanted substances in the food pro-duction chain as well as to obtain information on the newest developments and innovations in rapid and reliable analysis of food contam-inants. Speakers included representatives from the Food and Agriculture Organization of the United Nations (FAO) and the European Com-mission (EC), as well as experts on food safe-ty issues that were divided into seven sessions based on the MoniQA working groups. Other features were poster presentations and a Best Poster Award, as well as a plenary lecture on “Food Quality/Safety Control: FP7 Research Challenges”. In addition, two side events, a MoniQA Food Scientist Training (MFST) work-shop on science communication and an inter-national expert workshop on cost-benefit of food safety regulations were held.On the occasion of the 1st International Con-ference, MoniQA proved to be very sensitive to the last “hot issues” in the field of food safe-ty and quality. It devoted, in fact, a share of its resources to emerging and unforeseen food safety issues like melamine. Researchers and scientists discussed and reacted quickly and comprehensively to the emerging food safety issue of melamine in Chinese milk with pres-entations on the current state-of-play by two researchers from Sichuan University, and lat-er a fact sheet on “melamine” was prepared and distributed. Also the “Irish Pork and Di-oxins issue” was widely discussed.Within the dissemination activity, a first news-letter was also produced for external stakehold-ers in order to highlight the project achieve-ments by now: MoniQA work on mobility and training issues have been showcased and ac-tivities for the different MoniQA stakeholder au-

diences were outlined. Two fact-sheets, on food safety and quality and on melamine, featured the project results in accessible format.It is worth highlighting that MoniQA, in coop-eration with ICC, is also issuing a new inter-national journal titled “Quality Assurance and Safety of Crops & Foods” published by Wi-ley-Blackwell, that will issue peer-reviewed, scientific primary research papers and re-view papers related, amongst other topics, to food and feed quality and safety. This journal aims at publishing the work and activities of the ICC technical working groups and of Mo-niQA working groups, at informing about rel-evant meetings and training opportunities, ed-ucational programmes and association news, as well as at informing about new regulations, political decisions and agreements affecting global trade of cereals and other crops, foods and feeds. The first issue, March 2009, pub-lishes articles by the different WGs.

The futureIt can be concluded that the MoniQA net has fully achieved its objectives and technical goals for the first two years and now that it is entering into its third year of activities, new progress-es are expected: durable integration, mobili-ty programmes, guidelines for validation and presentation of results, databases for food safe-ty and quality analytical methods, better reg-ulations in the field of food quality and safety, other training and dissemination events. More-over, MoniQA is expected to develop services and products which will be marketed and thus will support the sustainability of the network and its outputs beyond the EC funding.For information, visit www.moniqa.org.

Francesca Melini - Marina Carcea ([email protected])National Institute for Research

on Food and Nutrition (INRAN)Via Ardeatina 546 - 00178 Roma - Italy

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Ipack-Ima 2009: the world expofor agro-food proceSSINg, haNdlINg, packagINgIpack-Ima plans new records for 2009 and gives a primary role to integration: revolving around packaging as a common element, the exhibition is the pivotal point for food process-ing technology.Held from March 24th to 28th 2009 at Fiera Milano in Rho-Pero (Milan, Italy), it has an even stronger international character than the 2006 edition – where a visitor out of 4 came from outside of Italy from a total of 124 Coun-tries – and puts the spotlight on integration be-tween the different aspects of the production chain on display. The outstanding 2009 edition features the joint staging of Ipack-Ima, Grafitalia, Con-verflex and Plast exhibitions. Ipack-Ima has strong roots in the industry of packaging machinery and materials, which takes up 25% of the exhibition. The integration in progress in the different production chains involves packing and packaging and the re-lated technology, raw materials, processing technology, packaging materials, and logis-tics. Some areas are under the spotlight such as Labeltrack focusing on product tracking technology. Grain Based Food represents an outstanding area within the exhibition, for which Ipack-Ima has earned worldwide renown. The

2009 edition is the place to be for all profes-sionals working in the pasta, bread, pizza, and snack industry, also featuring the best of the Italian milling industry thanks to the part-nership with Italmopa (Italian Milling Indus-try Association). Ipack-Ima international prestige is highlighted by FAO decision to hold the international con-gress “More Technology, Safety and Quality, Less Hunger” on the role of food processing and packaging technology in the fight against world hunger during the exhibition. This de-cision gives Ipack-Ima a primary internation-al role at the heart of technological evolution dedicated to the food industry, particularly for the processing and packaging of grain-based food and milling products, which are vital to finding a solution to the world-spread food emergency. The congress by FAO also reinforces the con-nection between the main themes of Ipack-Ima and the Expo, once World’s Fair, “Feed-ing the planet, Energy for Life” which will be staged in 2015 at Fiera Milano. The worldwide demand for the cut-edge technology on display shows in the figures: the 2006 edition featured the participation of 1,500 exhibitors and around 50,000 vis-itors, 26% of whom coming from interna-

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tional markets. 56% of visitors, according to surveys carried out by an independent re-search firm, held high corporate roles (own-ers, top managers), and 26% were techni-cians. 85% had decision-making power, 42% of whom deciding independently and

43% participating actively in the decision-making process.(Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Fax +39 02 33619826 - www.ipack-ima.it/index_eng.html - e-mail: [email protected])

Integrated StOred PrOdUCtS PrOteCtIOnThe conference of the IOBC/WPRS (OILB/SROP) Working Group will take place in Campobasso, Italy, from June 29th to July 2nd, 2009.The objective of this conference is to report on the new research developments in integrat-ed protection of stored products, stressing the non-toxic methods of pest prevention, detec-tion, and control. Communication of these find-ings at the Conference will facilitate and max-imise the dissemination of new technologies designed to reduce the use of residue building pesticides and avoid risks to non-target organ-isms, to the endusers, as well as providing pro-tection of the environment from contamination.The IOBC/WPRS Working Group on Integrat-ed Protection of Stored Products meets every two years to discuss new findings. During the

Campobasso meeting they will be discussed the following topics: biology of stored product pests; methods of pest prevention during stor-age, transportation and handling; pherom-ones, traps and other methods to detect stored product pests; all aspects of biological control; prevention of microflora infection and develop-ment of mycotoxins; physical, chemical, and other techniques for stored product pest con-trol; futurology: overviews and future trends on all aspects of storage pest control; wood-bor-ing, urban, quarantine, and museum pests.(Prof. Pasquale Trematerra - Dipartimento di Scienze animali, vegetali e ambientali - Università del Molise - Via De Sanctis s.n.c. - 86100 Campobasso - Italy - Fax +39 087 4404855 - www.iobc-wprs.org/events/index.html - e-mail: [email protected])

COllOqUIUm On the arChaeOlOgYOf mIllS and mIllIngFollowing the highly successful colloquia held in France at La Ferté sous Jouarre (2002) and Grenoble (2005), from 4th to 8th Novem-ber 2009 in the British School at Rome it will take place the congress “Bread for the peo-

ple: a colloquium in the archaeology of mills and milling”.The proceedings will open on the evening of 4th November with a keynote lecture by Pro-fessor Alain Belmont, and will be followed


InternatIOnal eventS In ItalY24-28 March 2009 - Rho-Pero (Milano): Ipack-Ima, int. packaging, food processing

and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Fax +39 02 33619826 - www.ipack-ima.it/index_eng.html - e-mail: [email protected]

2-4 April 2009 - Forlì: 46th FierAvicola, int. poultry and rabbit expo. Fiera di Forlì - Via Punta di Ferro - 47100 Forlì - FC - Italy - Fax +39 0543 724488 - www.fieravicola.com/en/ - e-mail: [email protected]

21-24 May 2009 - Verona: Fishtech, int. exhibition for aquaculture and fish industry. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Fax +39 02 33619826 - www.fishtech.it/home_en.asp - e-mail: [email protected]

10-13 June 2009 - Rho-Pero (Milano): Tuttofood, world food exhibition. SIFA - S.S. del Sempione 28 - 20017 Rho - MI - Italy - Fax +39 02 49977685 - www.tuttofood.it/en/index.html - e-mail: [email protected]

11-12 June 2009 - Rho-Pero (Milano): 9th CISETA, Italian Conference on Food Science and Technology. SIFA - S.S. del Sempione 28 - 20017 Rho - MI - Italy - Fax +39 02 49977685 - www.tuttofood.it/en/newsandevents/events/CISETA_CONFERENCE.html - e-mail: [email protected]

29 June - 2 July 2009 - Campobasso: IOBC/WPRS integrated protection of stored products. Prof. Pasquale Trematerra - Dipartimento di Scienze animali, vegetali e ambientali - Università del Molise - Via De Sanctis s.n.c. - 86100 Campobasso - Italy - Fax +39 087 4404855 - www.iobc-wprs.org/events/index.html - e-mail: [email protected]

27-30 October 2009 - Parma: CibusTec, int. food processing and packaging exhibition. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Fax +39 0521 996235 - www.fiereparma.it/fdp/main.nsf/vw2212/ONCB-86TH3W?opendocument - e-mail: [email protected]

4-8 November 2009 - Roma: Colloquium on archaeology of mills and milling. D. Peacock & D. Williams - Department of Archaeology - University of Southampton - Southampton SO17 1BJ - Great Britain - e-mail: [email protected]

22-26 May 2010 - Verona: SIAB, int. baking industry show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Fax +39 045 8298288 - www.veronafiere.it - e-mail: [email protected]

23-27 October 2010 - Milano: A.B. Tech Expo, int. baking and confectionery exhibition. F&M - Via Caldera 21/c - 20153 Milano - Italy - Fax +39 02 40922499 - www.abtechexpo.it/ - e-mail: [email protected]

by two days of papers and posters. An ex-cursion to Ostia to see the Roman bakeries is planned for saturday morning, after which the proceedings will close.The colloquium will follow the pattern estab-lished at La Ferté and at Grenoble, with the following broad themes: ancient, medieval and recent millstone quarries; quality, produc-tion and trade in querns and millstones. Eco-

nomic quantification. To include archaeomet-rical studies; millstones in action: agriculture, ore processing, glass making. To include eth-nographic studies; protection and evaluation of millstone quarries; poster sessions.(D. Peacock & D. Williams - Department of Archaeology - University of Southampton - Southampton SO17 1BJ - Great Britain - e-mail: [email protected])

index of advertisersAgrinova - Savigliano ................................38Anselmo - Bene Vagienna .....................24-25ASM - Argelato ...........................................7Axor - Cento ............................................47Ba.Co. - Liettoli di Campolongo ....................2Borghi - Melara ........................................63Brambati - Codevilla .................................20Bühler Ag - Uzwill (CH) ...........................217Camimpianti - Corporeno di Cento ............ins.Cavicchi - Villanova Castenaso ...................61Chiriotti Editori - Pinerolo ..................182-253Clextral-Afrem - Firminy (F) ........................51CMF - Pontoglio ........................................52Colombo - Oggiono ..................................16Concetti - Bastia Umbra .............................29Cusinato - San Martino di Lupari ................27DS&M - Modena .....................................194Elcu Sud - Milano ......................................41Essebiemme Plast - Viareggio .......................6Fava - Cento...............................cover 1-2 - 1Food Executive.com .................................224Fragola - S. Maria Angeli .....................30-31Gauss - Brescia .........................................44Giordano Renato - Busca ...........................50Grespan - Castrette di Villorba....................62GVF Components - Modena .....................196

Ica - Bologna ............................................19Immac - Codevilla .....................................22Impac - Noceto .........................................23Isolteck Cusinato - Riese Pio X .....................14Italiana Teknologie - Senigallia ...................17Italpack - Santarcangelo di R. ....................64Italvibras - Fiorano Madenese ....................15La Meccanica - Cittadella ....................cover 3La Monferrina - Castell'Alfero .....................49La Parmigiana - Fidenza ..............................5LTA - Thiene .........................................34-35Mill Service - Selvazzano Dentro.................59Mix - Cavezzo ........................................189Morelli - Agliana .........................................4Moriondo - Besana B. ................................37MPM Food Plants - Castelfranco V. .......57-200Mulmix - Marsango ...................................21Mundialnyl - Como ...................................36Niccolai Trafile - Pistoia ........................cover 4OBR Bulgarelli - Luzzara ............................58Ocrim - Cremona ......................................12Off. Loporcaro - Altamura ..........................26Olocco - Fossano .......................................10Omas - S. Giorgio delle Pertiche.................33Omb - Corlo di Formigine ............................9Partisani - Forlì .........................................11

Pasta Technologies - Castello di Godego .....60Pavan - Galliera V. ....................................45Pizeta - Galliera V. ....................................53PLP Liquid Systems - Lugagnano Val d’Arda ..........................247Rambaldo Antonio - S. Maria di Non - Curtarolo .............................................192Ricciarelli - Pistoia .....................................13S.Com - Limena .........................................18Sarp - Castelfranco V. .................................28Sea - Imola .................................................3Siat - Castello d’Argile ...............................39Silesfor - Rubano .......................................61Sima - Spresiano .......................................48Sircatene - Missaglia ...................................8Sircem - Scafati ....................................42-43Stia Pasta Technology - Napoli ...................40Tecalit - S. Martino di Lupari .......................32Technipes - Santarcangelo di R. ..................55Technosilos - Capocolle B. ..........................38Tecna - Bregnano ......................................50Umbra Packaging - Petrignano di Assisi ................................46Visam - Modena .....................................227Zanin - Casale sul Sile ...............................54Zindo - Barletta .........................................56

index of companies mentioned in this issue

Altopack - Altopascio ....................................238Anselmo - Bene Vagienna .............................209ASM - Argelato ............................................195Brambati - Codevilla .....................................206Bühler - Segrate ...........................................212Busch Italia - Nova Milanese .........................246Calloni - Arconate ........................................229Cavicchi Impianti - Villanova di Castenaso .......186Clextral-Afrem - Firminy (France) ....................214Concetti - Bastia Umbra .................................231Cusinato Giovanni - San Martino di Lupari ......203Dolzan Impianti - Galliera Veneta ..................243DS&M - Modena ..........................................199Effegielle - Imeco Automazioni - Malagnino ...............................................230Elcu Sud Impianti - Milano .............................230Esetek Instruments - Marino ...........................198Fava - Cento ................................................201GBS Group - Quinto di Treviso .......................183Igus - Robbiate .............................................245Imas Makina Sanayi - Konya (Turkey) .............200Imp.a.c. - Noceto .........................................238Italiana Teknologie - Senigallia ......................220Italpack - Santarcangelo di Romagna .............242La Monferrina - Castell’Alfero ........................219

La Parmigiana - Fidenza ...............................211M.C. Automazioni - Foiano Della Chiana ........241Mix - Cavezzo .............................................197Moriondo - Besana Brianza ...........................223New Project - Santarcangelo di Romagna .......228Olocco & C. - Fossano ...................................191Omas - Arsego di S. Giorgio Delle Pertiche .....188Pagani Imballaggi - Saronno .........................236Pasta Technologies - Castello di Godego .........218Pavan Group - Galliera Veneta ......................204Pieri - Pievesestina di Cesena.........................240RAM Elettronica - Andria ...............................225Rambaldo Antonio - Santa Maria di Non - Curtarolo ..................188Ricciarelli - Pistoia .........................................244Saati - Appiano Gentile ................................245Sarp - Castelfranco Veneto ............................210Sea - Imola ..................................................193Sefar Italia - Collegno ...................................187Storci - Collecchio ........................................201Technipes - Santarcangelo di Romagna ...........235Umbra Packaging - Petrignano di Assisi ..........233Veneta Impianti - Villafranca Padovana ..........192Verdi - Castelnuovo di Sotto ..........................190Zindo - Barletta ............................................222

SUPPLIER'S TM 2009:Layout 1 19/02/09 14:53 Pagina 1

Supplier DirectorySupplier Directory

NameStreetCityTel.Faxe-mailweb

AECO SRLVia Leopardi 520065 - INZAGO MI+39 02/954381+39 02/[email protected]

automation and controls - sensors

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AGRINOVA SNCVia Togliatti 5212038 - SAVIGLIANO CN+39 0172/715488+39 0172/[email protected]

cereal milling equipment - ancillary equipment - bucketelevators - brushes - sieves - stitching - sleeves - belts -clothing, gaskets - pipes, piping

• •


ALFREDO BRAGLIA SPAVia Fermi 33/A42030 - FOGLIANO RE+39 0522/520121+39 0522/[email protected]

cereal milling equipment - feed equipment - mixers, blen-ders - sifters - dust collectors, cyclones - screws, worms -bucket elevators - hammer mills - silos - sieves - feedmixers - hoppers - rice milling - conveyors - vibrators -pneumatic conveyors

• •


AM COSTRUZIONI MECCANICHEVia P. Da Volpedo 1220052 - MONZA MI+39 039/835118+39 039/[email protected]

filling machines - weighers, scales - hffs horizontal formfill seal machines

• •


AMANDUS KAHL GMBH & CO KGDieselstrasse 5-9D 21465 - REINBEK - GERMANY+49/40727710+49/[email protected]

feed equipment

•


ANSELMO SRLLocalita’ Case Sparse 32/ B12041 - BENE VAGIENNA CN+39 0172/654755+39 0172/[email protected]

pasta machines

• •


ASM SRLVia Del Lavoro 10/1240050 - ARGELATO BO+39 051/6630419+39 051/[email protected]

graders, sorters

• •


AXOR SRLVia Maestra Grande 20 - Fraz X I I Morelli44042 - CENTO FE+39 051/6842166+39 051/[email protected]

pasta machines - pasta presses

•


BACO SNCVia Bosco Di Sacco 1730010 - LIETTOLI DI CAMPOLONGO VE+39 049/5848955+39 049/[email protected]

cereal milling equipment - ancillary equipment - pipes,piping

• •


BECCARIA SRLVia Sperino 4612030 - SCARNAFIGI CN+39 0175/274737+39 0175/[email protected]

cereal milling equipment - feed equipment - hammermills - silos - feed mixers - extractors - pneumatic conve-yors

• •


BELLINTANI ZENO SAS DI CAVICCHIOLI A.Via Schiappa 64 - San Siro46027 - SAN BENEDETTO PO MN+39 0376/612180+39 0376/[email protected]

feed equipment - bucket elevators - hammer mills - feedmixers

• •

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




BERTUZZO COSTRUZ. MECC. SRL Via Pasubio 174/17636031 - DUEVILLE VI+39 0444/360433+39 0444/[email protected]

ancillary equipment - screws, worms - bucket elevators -pneumatic conveyors

• •


BEVINI SRLVia Dell’industria 24 - Località Graziosa41018 - SAN CESARIO SUL PANARO MO+39 059/925756+39 059/[email protected]

material handling and storage - bucket elevators - conve-yor belts

• •


BIOCONTROL SYSTEMS SPAVia Pontina Vecchia Km 3400040 - ARDEA RM+39 06/9148831+39 06/[email protected]

automation and controls - analysis equipment

•


BONA SRLVia Volterra 1720052 - MONZA MI+39 039/741117+39 039/[email protected]

analysis equipment

•


BORGHI SRLVia Paradello 745037 - MELARA RO+39 0425/89689+39 0425/[email protected]

cereal milling equipment - ancillary equipment - sifters -dust collectors, cyclones - bucket elevators - silos - sieves- hoppers - rice milling - pipes, piping - fans, blowers

• • • •


BRAMBATI SPAVia Strada Nuova 3727050 - CODEVILLA PV+39 0383/373100+39 0383/[email protected]

pasta machines - coffee equipment - feeders, proportio-ners, dosers - silos - extractors - peelers - peelers - cut-ting machines - roasters - crackers

• • •


BÜHLER SPAVia Rivoltana 2/D - Palazzo A20090 - SEGRATE MI+39 02/703111+39 02/[email protected]

cereal milling equipment - feed equipment - pasta machines -confectionery bakery equipment - coffee equipment - pasta driers- alveographs - dampers - sifters - pellet mills - scourers - driers -farinographs - roller mills - washers - moisture testers - hammermills - plansifter - pasta presses - purifiers - silos - extruders -granulators - granulating machines - cocoa processing machines -refiners - rice milling - degerminators

• • • • •


CAMIMPIANTI SRLVia Paradisi 5/A44040 - CORPORENO DI CENTO FE+39 051/972184+39 051/[email protected]

feed equipment

•


CAMLOGIC SNCVia Dell’ Industria 1242025 - CAVRIAGO RE+39 0522/941172+39 0522/[email protected]

ancillary equipment - level indicators

•


CANTORI ENGINEERING SASVia X X Settembre 2544042 - CENTO FE+39 051/901951+39 051/[email protected]

feed equipment

•


CAREDI SRLVia Sant’elena 5231057 - SANT’ELENA DI SILEA TV+39 0422/94073+39 0422/[email protected]

silos - trieurs

• •

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




CAVICCHI IMPIANTI SRLVia Matteotti 3540055 - VILLANOVA DI CASTENASO BO+39 051/6053164+39 051/[email protected]

material handling and storage - feeders, proportioners,dosers - hoppers - recycling plants - conveyors - pneuma-tic conveyors

• •


CHIARINI E FERRARI IMPIANTI TECN. SRLVia 1 Maggio 840015 - ANZOLA DELL’EMILIA BO+39 051/734270+39 051/[email protected]

conditioners

•


CIMBRIA HEID ITALIA SRLVia Ronzani 5/340033 - CASALECCHIO DI RENO BO+39 051/575635+39 051/[email protected]

cereal milling equipment - graders, sorters - trieurs

•


CLEXTRAL - AFREMZ I De La Martinière F 42700 - FIRMINY - FRANCE+33/477403131+33/[email protected]

cereal milling equipment - pasta machines - packagingequipment - ancillary equipment

• • • •


CMA SNCStrada Prov. Per Dolcecanto 5270024 - GRAVINA IN PUGLIA BA+39 080/8415146+39 080/[email protected]

material handling and storage - sacks filling machines

• •


CMF SNCVia Venezia 325037 - PONTOGLIO BS+39 030/7376774+39 030/[email protected]

feed equipment - scourers - driers - flakers - roller mills -sacks filling machines - toasters

• • •


COLOMBO PIETRO SNCVia Marco D’ Oggiono 2123848 - OGGIONO LC+39 0341/576251+39 0341/[email protected]

ancillary equipment - screws, worms

• •


COMECF SRLStrada Provinciale Per Alessandria 727032 - FERRERA ERBOGNONE PV+39 0382/998943+39 0382/[email protected]

cereal milling equipment - material handling and storage- driers - silos - engineering, consultant

• • • •


CONCETTI SPAS S 75 C. U. Km 4,190 - Fraz. Ospedalicchio06083 - BASTIA UMBRA PG+39 075/801561+39 075/[email protected]

packaging equipment - stitching - depalletizers - sacksfilling machines - palletizers - palletizing robots

•


CPS SRLVia Montecassino 47 - Località Larghe40050 - FUNO DI ARGELATO BO+39 051/6647979+39 051/[email protected]

stitching - sacks filling machines

•


CRISAFULLI PACKING SRLVia Degli Aceri 2096010 - CASSIBILE SR+39 0931/719099+39 0931/[email protected]


•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




CUSINATO GIOVANNI SRLVia Monte Pelmo 835018 - SAN MARTINO DI LUPARI PD+39 049/9440146+39 049/[email protected]

pasta machines - material handling and storage - screws,worms - bucket elevators - silos - sieves - sifters - hop-pers - conveyor belts - pipes, piping - vibrators

• •


DELLAVALLE SASVia Per Suno 228040 - MEZZOMERICO NO+39 0321/97097+39 0321/[email protected]

aspirators, suction units, exhaust units - dust collectors,cyclones - scourers - bucket elevators - plansifter - blea-chers - graders, sorters - rice milling

•


DOLZAN IMPIANTI SRLVia Roma 26035015 - GALLIERA VENETA PD+39 049/5969375+39 049/[email protected]

packaging equipment - vacuum packaging machines - fil-ling closing machines - vffs vertical form fill seal machi-nes

•


DOMINIONI PUNTO & PASTA SASVia Repubblica 8/A22075 - LURATE CACCIVIO CO+39 031/490457+39 031/390110info@dominioni-puntoepasta.comwww.dominioni-puntoepasta.com

pasta machines - fresh pasta machinery - pasta presses -dough sheeter

•


DS&M SRLVia Indipendenza 1/B41100 - MODENA MO+39 059/285151+39 059/[email protected]

feeders, proportioners, dosers - weighers, scales - weightchecker

• •


ELCU SUD IMPIANTI SRLVia Polonia 1520157 - MILANO MI+39 02/39002143+39 02/[email protected]


•


ELETTROTECNICA ZAMBELLI SRLVia Amendola 847039 - SAVIGNANO SUL RUBICONE FC+39 0541/941104+39 0541/[email protected]

automation and controls - switch boards

•


ESSEBIEMME PLAST SRLVia Fosso Guidario 101/B55049 - VIAREGGIO LU+39 0584/340202+39 0584/[email protected]

pasta machines - ancillary equipment

• •


FASOLI RICCARDO OFF. MECC.Statale Padana 11 N. 124050 - MOZZANICA BG+39 0363/82173+39 0363/[email protected]

cereal milling equipment

•


FAVA SPAVia I V Novembre 2944042 - CENTO FE+39 051/6843411+39 051/[email protected]

pasta machines - pasta driers - emulsifiers - pasta presses

• •


FORNASIER TIZIANO & C SASVia Maglio 29/A31010 - PONTE DELLA PRIULA SUSEGANA TV+39 0438/445354+39 0438/[email protected]

automation and controls

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




FOSS ITALIA SPAVia Belgio 4/D35127 - PADOVA PD+39 049/8287211+39 049/[email protected]

analysis equipment - fermentators, fermenters - analyzers- spectrophotometers

•


FRAGOLA F.LLI SPAVia Del Caminaccio 206088 - SANTA MARIA ANGELI PG+39 075/805291+39 075/[email protected]

feed equipment - pellet mills - crumblers - silos

• •


GAUSS MAGNETI SRLVia Scaroni 27 - Fornaci25131 - BRESCIA BS+39 030/3582801+39 030/[email protected]

magnets - feed equipment - silos

•


GBS GROUP SPACorso Stati Uniti 735127 - PADOVA PD+39 049/8949494+39 049/[email protected]

cereal milling equipment - feed equipment - scourers -roller mills - washers - purifiers - silos - degerminators -cleaners

• •


GEELEN TECHNIEK BV Peter Schreursweg 38NL 6081 - NX HAELEN - THE NETHERLANDS+31/475592315+31/[email protected]

refrigerating units - driers

•


GENERAL DIES SRLVia Strà 18237030 - COLOGNOLA AI COLLI VR+39 045/7650600+39 045/[email protected]

feed equipment - pellet mills - hammer mills - feedmixers

• •


GIEFFE SYSTEMS SRLVia Ponte Taro 28/B43015 - NOCETO PR+39 0521/621221+39 0521/[email protected]

ancillary equipment - pasta presses - vacuum pumps

• •


GIORDANO RENATO & C SNCVia Laghi Avigliana 1- Fraz. San Chiaffredo12022 - BUSCA CN+39 0171/940001+39 0171/[email protected]


•


GRESPAN LUCIANO COSTR. MECC.Via Roma 14431020 - CASTRETTE DI VILLORBA TV+39 0422/608848+39 0422/[email protected]

feed equipment - silos

• • •


GVF COMPONENTS SRLVia Gazzotti 26341100 - MODENA MO+39 059/285413+39 059/[email protected]

ancillary equipment - scrapers - level indicators - valves

• •


ICA SPAVia Del Litografo 7 - Zona Roveri40138 - BOLOGNA BO+39 051 - 6017011+39 051 - [email protected]

packaging equipment - vffs vertical form fill sealmachines - shrink tunnels - bundling machines - mappackaging machines - vacuum packaging machines - fill-ing closing machines •

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




ICOPERFEX SNCVia Consolata 170/1610036 - SETTIMO TORINESE TO+39 011/8211407+39 011/[email protected]

coffee equipment - mills

•


IMMAC SRLVia Strada Nuova 2527050 - CODEVILLA PV+39 0383/373044+39 0383/[email protected]

cereal milling equipment - material handling and storage- aspirators, suction units, exhaust units - roller mills -plansifter

• • •


IMPAC SRLVia Ghisolfi E Guareschi 943015 - NOCETO PR+39 0521/620841+39 0521/[email protected]

cereal milling equipment - pasta machines - fresh pastamachinery - pallet wrapping, hooding machines - depalle-tizers - carton erectors - stackers - sacks filling machines- palletizers - palletizing robots - overturning equipment -conveyor belts

•


INTECH SRLVia Cav G B Bordogna 525012 - CALVISANO BS+39 030/9968222+39 030/[email protected]

sifters - feeders, proportioners, dosers - silos - sieves -extractors - pneumatic conveyors - weight checker

• •


IPACK-IMA SPACorso Sempione 420154 - MILANO MI+39 02/3191091+39 02/[email protected]

trade fairs and exhibitions

•


IROM ITALIA SRLVia Volturno 8020047 - BRUGHERIO MI+39 039/878673+39 039/[email protected]

cereal milling equipment - analysis equipment - moisturetesters - graders, sorters - rice milling

• • •


ISOELECTRIC DI DELLA BONAVia San Martino 1425010 - ISORELLA BS+39 030/9958157+39 030/[email protected]

automation and controls - moisture testers - weighers,scales

•


ISOLTECK CUSINATO SRLVia Del Lavoro 331039 - RIESE PIO X TV+39 0423/754411+39 0423/[email protected]

pasta driers - driers

•


ITALIANA TEKNOLOGIE SRLVia Giovanni Segantini 14/260019 - SENIGALLIA AN+39 071/6609224+39 071/[email protected]

pasta machines

•


ITALO DANIONI SRLVia Mecenate 78/B20138 - MILANO MI+39 02/504095+39 02/[email protected]

grinders

• •


ITALPACK SRLVia Costa 10647822 - SANTARCANGELO DI ROMAGNA RN+39 0541/625157+39 0541/[email protected]

packaging equipment - feeders, proportioners, dosers -sacks filling machines - filling closing machines - shrinktunnels - vffs vertical form fill seal machines

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




ITALPAST SRLVia Della Chiesa 1043036 - FIDENZA PR+39 0524/524450+39 0524/[email protected]

pasta machines - pasta driers - fresh pasta machinery -pasta presses - fresh pasta pasteurizers

•


ITALPROJECT SRLVia Leonardo Da Vinci 635015 - GALLIERA VENETA PD+39 049/9475211+39 049/[email protected]

packaging equipment - wrappers - cans, pots - blisters -cases, crates - lids - unstackers - labellers - carton erec-tors - stackers - gluing machines - palletizers - palletizingrobots - weighers, scales •


ITALSAVE SRLVia Vecellio 13 - Sarano 31025 - SANTA LUCIA DI PIAVE TV+39 0438/460640+39 0438/[email protected]

paints, lining, coating - assistance, maintenance

• •


ITALVIBRAS SPAVia Ghiarola Nuova 22/2641042 - FIORANO MODENESE MO+39 0536/804634+39 0536/[email protected]

vibrators

•


LA MECCANICA SRLVia Padre Nicolini 1 Loc. Facca35013 - CITTADELLA PD+39 049/9419000+39 049/[email protected]

feed equipment - pellet mills - hammer mills - feedmixers - coolers

•


LA MONFERRINA SRLVia Statale 27/A14033 - CASTELL’ALFERO AT+39 0141/296047+39 0141/[email protected]

pasta machines - fresh pasta machinery - pasta presses -fresh pasta pasteurizers - pancakes making machines -dough sheeter

•


LA PARMIGIANA SRLVia La Bionda 3343036 - FIDENZA PR+39 0524/528688+39 0524/[email protected]

pasta machines - fresh pasta machinery - pasta presses -fresh pasta pasteurizers - dough sheeter

•


LAMEC SRLVia Isonzo 6/A35013 - CITTADELLA PD+39 049/9400603+39 049/[email protected]

feed equipment

•


LANDUCCI SRLVia Landucci 151100 - PISTOIA PT+39 0573/532546+39 0573/[email protected]

pasta machines - dies - cutting machines - washingmachines

• •


LTA SNCViale Dell’industria 1136016 - THIENE VI+39 0445/370993+39 0445/[email protected]

pasta machines - pasta driers

•


LTM SAS DI PERICI T. M. & CVia Pozzetto 1731033 - CASTELFRANCO VENETO TV+39 0423/490761+39 0423/[email protected]

graders, sorters

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




MARINI IMPIANTI SRLVia Dei Carretti 3925040 - COLOMBARO DI CORTEF. BS+39 030/984491+39 030/[email protected]/marinisrl-01

feed equipment - feeders, proportioners, dosers - silos

• • • •


MAZZETTI SASVia Dei Bersaglieri 3 - Z I Stelloni40010 - SALA BOLOGNESE BO+39 051/6815024+39 051/[email protected]

sifters - scourers - destoners - sieves - trieurs - sifters -textiles

• •


METALPLAST SRLVia 5 Maggio 1920157 - MILANO MI+39 02/3556335+39 02/[email protected]

stitching

•


MF TECNO SRLVia G. Marconi 1106083 - BASTIA UMBRA PG+39 075/7827487+39 075/[email protected]

feed equipment - packaging equipment - stitching -depalletizers - sacks filling machines - palletizers - palleti-zing robots

•


MILL SERVICE SPAVia Pelosa 7835030 - SELVAZZANO DENTRO PD+39 049/8978743+39 049/[email protected]


• •


MIMI SRLRegione Secco 6/814053 - CANELLI AT+39 0141/820311+39 0141/[email protected]

packaging equipment - pallet wrapping, hooding machi-nes - packaging sealing machines - shrink tunnels

•


MIOZZO SRLVia E. Fermi 1535010 - SALETTO DI VIGODARZERE PD+39 049/767451+39 049/[email protected]

pipes, piping

•


MIX SRLVia Volturno 119/A41032 - CAVEZZO MO+39 0535/46577+39 0535/[email protected]

ancillary equipment - feed mixers - granulators - granula-ting machines - filters - level indicators - nozzles

• •


MOLITECNICA SUD SNCVia Dell’avena 27/29 Z I70022 - ALTAMURA BA+39 080/3101016+39 080/[email protected]


•


MORELLI SASVia D. Nerozzi 151031 - AGLIANA PT+39 0574/751082+39 0574/[email protected]

palletizers - palletizing robots

•


MORIONDO SNCVia Piave 15 - Casella Postale 20/B20045 - BESANA BRIANZA MI+39 0362/995110+39 0362/[email protected]

pasta machines - fresh pasta machinery - pasta presses -fresh pasta pasteurizers - micro-wave cooking

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




MPM FOOD PLANTS SRLVia Del Credito 2431033 - CASTELFRANCO VENETO TV+39 0423/724403+39 0423/[email protected]

pasta machines

•


MTD SRLVia Volta 2 - Z I Settimo37026 - PESCANTINA VR+39 045/7157266+39 045/[email protected]

feed equipment - pellet mills

•


MULMIX FACCO SRLVia Palladio 735010 - MARSANGO PD+39 049/9638211+39 049/[email protected]

feed equipment - driers - hammer mills - silos

• •


MUNDIALNYL DI MERONI GIUSEPPEVia Salardi 1922100 - COMO CO+39 031/523089+39 031/[email protected]

pasta driers - frames - textiles

•


NA ELETTRONICA SNCVia Toscana 11/D40069 - ZOLA PREDOSA BO+39 051/758213+39 051/[email protected]

analysis equipment

•


NICCOLAI TRAFILE SPAVia Cardarelli 19 - Z I Sant’agostino51100 - PISTOIA PT+39 0573/92731+39 0573/[email protected]

pasta machines - dies - dough sheeter - cutting machines- washing machines

•


OBR DI BULGARELLI & C SNCVia Parri 342045 - LUZZARA RE+39 0522/976972+39 0522/[email protected]

cereal milling equipment - feed equipment - ancillaryequipment

• •


OCRIM SPAVia Massarotti 7626100 - CREMONA CR+39 0372/4011+39 0372/[email protected]

cereal milling equipment - roller mills - washers - ham-mer mills - purifiers - silos - degerminators - pneumaticconveyors - cleaners

• • •


OFFICINE LOPORCARO SASS S 96 Km 78,80070022 - ALTAMURA BA+39 080/3101167+39 080/[email protected]


• •


OFFICINE MINUTE SRLVia Roma 13931020 - VILLORBA TV+39 0422/919178+39 0422/[email protected]

driers - silos

•


OLI SPAVia Canalazzo 3541036 - MEDOLLA MO+39 0535/46400+39 0535/[email protected]

vibrators

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




OLOCCO & C SNCVia Del Santuario 4112045 - FOSSANO CN+39 0172/692579+39 0172/[email protected]

ancillary equipment - pipe fittings - valves - pneumaticconveyors

• •


OMAS SRLVia Vicinale Momi 2/A - Arsego35010 - SAN GIORGIO DELLE PERTICHE PD+39 049/5742422+39 049/[email protected]

cereal milling equipment - ancillary equipment - rollermills - pneumatic conveyors - cleaners

•


OMB SRLVia Mariano 341040 - CORLO DI FORMIGINE MO+39 059/556316+39 059/[email protected]

motors - vibrators

•


OR SELL SRLVia Lametta 140/14641010 - LIMIDI DI SOLIERA MO+39 059/652504+39 059/[email protected]

analysis equipment

•


PAGANI IMBALLAGGI SNCVia G. Morandi 3221047 - SARONNO VA+39 02/96701343+39 02/[email protected]

pallet wrapping, hooding machines - depalletizers - bun-dling machines - sacks filling machines - palletizers - pal-letizing robots - sealing welding machines

•


PAGLIERANI SRLVia Santarcangiolese 547825 - TORRIANA RN+39 0541/311111+39 0541/[email protected]

pallet wrapping, hooding machines - depalletizers - bun-dling machines - sacks filling machines - palletizers - fil-ling closing machines - palletizing robots - sealing wel-ding machines •


PARTISANI SRLVia Buli 2 - Z. I.47100 - FORLI’ FC+39 0543/796165+39 0543/[email protected]

cereal milling equipment - stones - cleaners

• •


PASTA TECHNOLOGIES SRLVia Asiago 131030 - CASTELLO DI GODEGO TV+39 0423/760557+39 0423/[email protected]

pasta machines

•


PAVAN SRLVia Monte Grappa 835015 - GALLIERA VENETA PD+39 049/9423111+39 049/[email protected]

pasta machines - pasta driers - fresh pasta machinery -pasta presses - fresh pasta pasteurizers - map packagingmachines - extruders - dough sheeter - micro-wave coo-king • •


PERTEN INSTRUMENTS ABP. O. Box 5101S 14105 - HUDDINGE - SWEDEN+46/8880990+46/[email protected]

rheometers - spectrophotometers - titrators

•


PISA DI LAMBO GIUSEPPE SNCStrada Prov. Andria Trani Km 1,570031 - ANDRIA BA+39 0883/557543+39 0883/[email protected]

paints, lining, coating

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




PIZETA SRLVia Europa 2735015 - GALLIERA VENETA PD+39 049/9470669+39 049/[email protected]

pasta machines - sifters - dust collectors, cyclones -screws, worms - feeders, proportioners, dosers - bucketelevators - mills - plansifter - silos - sieves - tapes, rib-bons - stirrers, shakers - extractors - extruders - doughloaders - proofers - rollers - filters - weighers, scales - aircompressors - compressors - hplc - conveyor belts - plc -textiles - conveyors - vibrators - pneumatic conveyors

• • •


PLP LIQUID SYSTEMS SRLVia 1° Maggio 429018 - LUGAGNANO VAL D’ARDA PC+39 0523/891629+39 0523/[email protected]

recycling plants

•


R & S SRLVia Faentina 20248100 - RAVENNA RA+39 0544/466311+39 0544/[email protected]

conveyors

•


RAMBALDO ANTONIOVia Tessara 9/1135010 - S. MARIA DI NON - CURTAROLO PD+39 049/557094+39 049/[email protected]

ancillary equipment

•


RC REMONDI SRLVia Guglielmo D’ Alzano 8824022 - ALZANO LOMBARDO BG+39 035/515908+39 035/[email protected]

aspirators, suction units, exhaust units

• •


RICCIARELLI PACKAGING MACHINERY SPAVia Mariotti 143 - Z I Sant’ Agostino51100 - PISTOIA PT+39 0573/44571+39 0573/[email protected]

pasta machines - pasta driers - packaging sealing machi-nes - vacuum packaging machines

•


RIMA PACK SNCVia Viazza Sinistra 240050 - MEZZOLARA DI BUDRIO BO+39 051/805604+39 051/[email protected]


• •


S.COM SRLVia X X V Aprile 1635010 - LIMENA PD+39 049/8848090+39 049/[email protected]

cereal milling equipment - roller mills - plansifter - puri-fiers - silos - extractors - pneumatic conveyors - cleaners

• • •


SAGA SNCVia Don Bosco 3120139 - MILANO MI+39 02/55212634+39 02/[email protected]

feed mixers - sacks filling machines - weighers, scales

•


SARP SNCVia Montebelluna 43 - Loc. S. Andrea O. M.31033 - CASTELFRANCO VENETO TV+39 0423/482633+39 0423/[email protected]

pasta machines - fresh pasta machinery - fresh pastapasteurizers - freezing tunnels - proving tunnel

•


SCHULE F.H. MUHLENBAU GMBHDieselstrasse 5-9D 21465 - REINBEK - GERMANY+49/4072771700+49/[email protected]

plansifter - bleachers - cleaners

• •

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




SCOLARI SRLVia Padana Superiore 17825035 - OSPITALETTO BS+39 030/6848012+39 030/[email protected]

driers

•


SEA SRLVia Ercolani 3040026 - IMOLA BO+39 0542/361423+39 0542/[email protected]

graders, sorters

• •


SECAM SRLVia Curiel 17/1920017 - MAZZO DI RHO MI+39 02/93901220+39 02/[email protected]

packaging equipment - pallet wrapping, hooding machi-nes - stitching - sacks filling machines - filling closingmachines - weighers, scales - weight checker

•


SEFAR ITALIA SRLVia Nazioni Unite 4410093 - COLLEGNO TO+39 011/42001+39 011/[email protected]

ancillary equipment - frames - textiles

•


SEVEN SRLVia Daniele Manin 4435010 - VIGODARZERE PD+39 049/8874518+39 049/[email protected]

cereal milling equipment - ancillary equipment - pipes,piping

•


SIAT SRLVia Circonvallazione Ovest 5340050 - CASTELLO D’ARGILE BO+39 051/977027+39 051/[email protected]

brushes

•


SILESFOR SRLVia Galvani 2635030 - RUBANO PD+39 049/8975307+39 049/[email protected]

silos

•


SIMA SNCVia Marmolada 15 - Z I Nord31027 - SPRESIANO TV+39 0422/881034+39 0422/[email protected]

ancillary equipment - aspirators, suction units, exhaustunits - dust collectors, cyclones

• •


SIRCATENE SPAVia Rossini 17 - Località Campù23873 - MISSAGLIA LC+39 039/9200551+39 039/[email protected]

chains

•


SIRCEM SPAVia Diaz 1584018 - SCAFATI SA+39 081/8631205+39 081/[email protected]

pasta machines - feeders, proportioners, dosers - bucketelevators - silos - filters - industrial pc - control panels -pneumatic conveyors

• •


SMERI SRLVia Balduccio Da Pisa 1220139 - MILANO MI+39 02/5398941+39 02/[email protected]

instruments

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




SPIROTECH SRLVia Brescia 6125012 - CALVISANO BS+39 030/9968222+39 030/[email protected]

cereal milling equipment - feed equipment - screws,worms

• • •


STAD SRLVia Imre Nagy 1742019 - BOSCO DI SCANDIANO RE+39 0522/851360+39 0522/[email protected]

weighers, scales

•


STALAM SPAVia Dell’ Olmo 7 - Z I36055 - NOVE VI+39 0424/597400+39 0424/[email protected]

pasteurizers - driers - defrosters - ovens

•


STIA PASTA TECHNOLOGY SRLVia Milano 8580142 - NAPOLI NA+39 081/201128+39 081/[email protected]

pasta machines - pasta presses - extruders

•


TECALIT SRLVia Leonardo Da Vinci 34/Bis Int. 435018 - SAN MARTINO DI LUPARI PD+39 049/9460985+39 049/[email protected]

pasta machines - pasta driers - pasta presses

•


TECHNIPES SRLVia Del Gelso 1247822 - SANTARCANGELO DI ROMAGNA RN+39 0541/624970+39 0541/[email protected]

pallet wrapping, hooding machines - stitching - sacks fil-ling machines - palletizers - filling closing machines -weighers, scales - weight checker

•


TECHNOBINS SRLVia Curiel 5 - Corte Tegge42025 - CAVRIAGO RE+39 0522/943002+39 0522/[email protected]

material handling and storage - silos

• •


TECHNOSILOS SNC DI G. GENTILI & C.Via Piana 67 47032 - CAPOCOLLE DI BERTINORO FC+39 0543/449143+39 0543/[email protected]

material handling and storage - sifters - feeders, propor-tioners, dosers - silos - sieves - hoppers

• •


TECNA SRLVia Milano 5222070 - BREGNANO CO+39 031/774293+39 031/[email protected]

fresh pasta machinery - pasta presses - fresh pastapasteurizers - dough sheeter

•


TECNO CM SRLVia Cavour 33841030 - PONTE MOTTA CAVEZZO MO+39 0535/618499+39 0535/[email protected]

screws, worms

•


TECNOGRAIN CARLINI SRLVia Aldo Moro 2346010 - SAN SILVESTRO DI CURTATONE MN+39 0376/478584+39 0376/[email protected]

refrigerating units

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




TECNOIMPIANTI SNCVia Maggiore 8135045 - OSPEDALETTO EUGANEO PD+39 0429/679060+39 0429/[email protected]

feed equipment - driers - extractors

• • •


TEKNO UNO TRATTAMENTO ACCIAI SRLVia Lombardia 1237012 - SAN VITO BUSSOLENGO VR+39 045/7157088+39 045/[email protected]

feed equipment - ancillary equipment

• •


TENCHINI SNCStrada Dell’ Orsina 429100 - PIACENZA PC+39 0523/594180+39 0523/[email protected]/tenchinisnc

feed equipment - pellet mills - hammer mills - crumblers

•


TOREX SPAVia Canaletto 139/A41030 - SAN PROSPERO SULLA SECCHIA MO+39 059/8080811+39 059/[email protected]

pinch valves - rotary valves

• •


TRAMEC SRLVia Bizzarri 640012 - CALDERARA DI RENO BO+39 051/728935+39 051/[email protected]

variable-speed drives, reducers

•


TUBIMONT SRLCorso Europa 132/412051 - ALBA CN+39 0173/228414+39 0173/[email protected]

feeders, proportioners, dosers

•


UMBRA PACKAGING SRLViale Dei Pini 46/4806086 - PETRIGNANO DI ASSISI PG+39 075/809780+39 075/[email protected]

depalletizers - stackers - sacks filling machines - palleti-zers - palletizing robots - conveyors

•


VACUUM PUMP SPAVia Olgiate Molgora 12/A23883 - BEVERATE BRIVIO LC+39 039/932911+39 039/[email protected]

map packaging machines - vacuum packaging machines- bundling machines - shrink tunnels

•


VENETA IMPIANTI SRLViale Delle Industrie 5/6 - Z I Ronchi35010 - VILLAFRANCA PADOVANA PD+39 049/9070318+39 049/[email protected]

aspirators, suction units, exhaust units

• •


VERDI SPAVia Volta 7/142024 - CASTELNUOVO DI SOTTO RE+39 0522/683899+39 0522/[email protected]

ancillary equipment - screws, worms - bucket elevators -level indicators - conveyor belts

• •


VISAM SRLVia Dell’industria 5441100 - MODENA MO+39 059/9781295+39 059/[email protected]

vibrators

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment




VISENTIN ANTENOREVia Cartera 3131100 - TREVISO TV+39 0422/300311+39 0422/[email protected]


•


VOMM IMPIANTI E PROCESSI SPAVia Curiel 25220089 - ROZZANO MI+39 02/57510808+39 02/[email protected]

pasta driers - fresh pasta machinery - fresh pastapasteurizers - extruders - granulators - cookers - granula-ting machines - kneaders, mixers

• • •


WAM SPAVia Cavour 338 41030 - PONTE MOTTA CAVEZZO MO+39 0535/618111+39 0535/[email protected]

material handling and storage - ancillary equipment -conveyors - valves

• •


YOUNG-MASSA SRLVia Santa Maria 520040 - CAVENAGO BRIANZA MI+39 02/95019613+39 02/[email protected]

material handling and storage - screws, worms - feeders,proportioners, dosers - material handling - conveyors -valves - pneumatic conveyors

•


ZANIN F.LLI SRLViale Delle Industrie 131032 - CASALE SUL SILE TV+39 0422/785444+39 0422/[email protected]

ancillary equipment - driers

• •


ZINDO SRLVia Foggia 71/7370051 - BARLETTA BA+39 0883/510672+39 0883/[email protected]

fresh pasta machinery - fresh pasta pasteurizers - doughsheeter

•

Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment


Visit our website www.lameccanica.it

LcSd

esign.it

Two Presstrapen and four stamping machines Sfoglia/1000

also for Barilla the best recipe for a � exible plant.

We shape your substance.

Niccolai Trafile S.p.A.Via Cardarelli, 19 - 51100 Pistoia - ItalyTel +39 0573 92731 Fax +39 0573 934394

[email protected]

tecnica molitoria international 2009

Documents

pasta storage systems

storage systems batching

cereals storage systems

milling systems mechanical

pasta world

dust fi ltering systems

flour milling

gluten free pasta