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AIR nasce in UNIMI nel 2006 con lo scopo di raccogliere, documentare e conservare le informazioni sulla produzione scientifica dell'Università degli Studi di Milano e costituisce di fatto l'Anagrafe della ricerca dell'Ateneo.

The effectiveness of high pressure treated ingredients in slowing down the staling kinetic of gluten-free breads, in comparison with their untreated counterparts, was investigated. In terms of high pressure processing, both corn starch (CS) and rice flour (RF) were treated (CSt; RFt) at 600 MPa for 5 min at 40 C; a very high sample-to-water concentration level was used. Four different bread recipes were then tested, starting from the following mixtures: CS þ RF for the control sample, CSt þ RFt, CSt þ RF and CS þ RFt. The properties of the doughs during mixing and leavening were investigated, as well as the GF breads characteristics during storage. In regard to crumb softness, similar results were evidenced among the four recipes just after baking, while during 3 days of storage at controlled conditions, the presence of high pressure treated corn starch or rice flour was effective in slowing down the staling rate of bread crumb. High pressure treatment applied to raw materials could therefore be successfully used to improve gluten-free bread shelf-life, and these results could assist in advancing the quality of gluten-free bread for the celiac consumer.

Effect of high pressure processing on the baking aptitude of corn starch and rice flour / C. Cappa, G.V. Barbosa-Canovas, M. Lucisano, M. Mariotti. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 73(2016), pp. 20-27.

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