Glutenlightgrani con glutine leggero e tollerabile
  • ItalianoItaliano
  • EnglishEnglish
  • Home
  • Gallery
  • Article
  • Deepening
  • Studies & Research
  • Privacy Policy
Header Image - Gluten Light
Gluten LightMagazine & Library
  • Home
  • Video

  • Video

    • One Article

    Antique selected grains 2017  - 12 March 2019

    Cerca

    “Focus” of the Gluten Light site: Method to make bakery products with high digestibility and tolerability.

    • 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.

     

    highlights

    Maturation and fermentation of a mixture of water, flour and yeasts and / or lactic bacteria

    Sourdough works for us: einkorn wheat bread recipe:

    Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

    Gluten strengh

    Selected websites

    www.quotidiemagazine.it

    Archives
    • May 2023
    • March 2023
    • January 2023
    • December 2021
    • January 2021
    • November 2020
    • October 2020
    • September 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • April 2019
    • March 2019
    MAGAZINE & LIBRARY (Autore: Sangiorgio Luciano).
    • Article
    • Deepening
    • Gluten Light website presentation
    • Senza categoria
    • Studies and Research
    • Video
    Contatti
    info@glutenlight.eu
    Reading PDF
    PDFs can be browsed by placing the cursor at the bottom of the pdf page
    COPYRIGHT

    No part of this pubblication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopyng, recording or any information storage and retrievial system, without permission in writing from the publisher.