October 2019 - Page 2 of 2

Influence of damaged starch on cookie and bread-making quality

Studies and Research

by luciano on 11 October 2019

2 - Influence of damaged starch on cookie and bread-making quality

Bakery technology – Enzymes

Studies and Research

by luciano on 11 October 2019

1 - Bakery technology - Enzymes

Utilizzazione di farine macinate a pietra semintegrali o integrali -con certa e corretta fase di preparazione prima della macinatura-di grani antichi selezionati.
Utilizzazione di metodiche per la realizzazione degli impasti per prodotti da forno salati con lunghe maturazioni.
Utilizzazione di pasta madre (batteri lattici) realizzata con le stesse farine da sola o in combinazione con lieviti (miceti tra i quali il più conosciuto è il “Saccharomyces Cerevisiae”).
Esclusione tassativa di miglioratori e/o additivi.

Natural stone ground flour is the personal first choice but it is not “ad excludendum” with respect to those milled with rollers both for the importance of the modern technology used today which guarantees products with high sanitary hygiene standards and for the objective difficulty in finding “true” Ancient grains correctly produced and ground.

The method described for making bread doughs (and not only) is universally recognized (for certain types of salty baked goods) such as that capable of giving the finished product the best organoleptic qualities, the longest and safest shelf-life and the highest digestibility.

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Influence of damaged starch on cookie and bread-making quality

Bakery technology – Enzymes