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The May issue of “Tecnica Molitoria” is now available

In this issue we publish a scientific article on new horizons for gluten-free fortified and bakery products.

We propose the usual list of French wheat varieties published by the National Association of French Milling (ANMF) and FAO forecasts for world grain production in 2021.

Let's review interesting international research on milling, pasta, bread and feed: French researchers analyzed the effect of storage conditions on wheat flour, the University of Milan conducted a study aimed at evaluating the gluten aggregation properties of durum wheat, Saudi researchers have demonstrated the effect of walnut flour on physical quality, nutritional and sensory quality of bread, and an Irish study verified the feasibility of producing bio-fortified eggs with vitamin K.

Following machines, legislative updates and upcoming events.

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