AVIPROFO – Ancient Varieties for the Innovation of Baked Products
It is an interesting project concerning the use of ancient grains being implemented by the Department of Agriculture of the University of Sassari in collaboration with Porto Conte Ricerche. Sardinia – Italy. Fourteen Sardinian companies are experimentally producing and marketing different types of bread and biscuits, pizzas, made with two ancient Sardinian grains (durum wheat “Trigu Murru”; soft wheat “Trigu Cossu”). The main aim of the AVIPROFO project is to create a supply chain between those who produce the raw material and those who transform it, including marketing.
Project presentation The project addresses the critical issues manifested by companies in the sector: a -difficulty of innovation of traditional bakery products b- technological problems deriving from the use of local raw materials c – poor availability of raw materials produced in Sardinia. The whey from sheep’s milk powder, the result of the recovery of a by-product of the dairy industry, will be used for the characteristics of the whey-proteins provided to give structure to the gluten network of the dough, while the sourdough got the job, in addition to making the dough rise far, it hydrolyzes the lactose contained in the whey powder, by the lactic acid bacteria contained within it. The degradation of lactose in the dough will prevent the intolerant subjects from consuming these products on the label. The general objective of the project is to improve the production of durum wheat and soft wheat flour from old Sardinian varieties for the production of bakery products according to modern production technologies, with the help of an improver (sheep’s milk whey in powder) and natural yeast technology.
Responsabile scientifico: Antonio Piga
Sardegna Ricerche: Graziana Frogheri