NEW INSIGHTS FOR EFFECTIVE MOULD CONTROL
J. Eissen - M. van der Heijden - H. van Dam - D. Clio Basagni
The growth of moulds is probably the most important microbiological activity, which decreases the quality of feed, with both nutritional and toxicological implications. The efficacy of antimoulds is analysed.
A source of activated ammonium propionate bound in micelles increased the porosity of the cell membrane of the mould, leading the acid influx into the cell, killing it. The activation of ammonium propionate resulted in a 50% improvement of MIC (Minimum Inhibitory Concentration) values. Surfactants are added to organic acids to reinforce the organic acid activity, decreasing the water activity (Aw); the lower the water activity, the better the conditions for prevention of moulds.

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SENSORY PROFILING OF WHOLEMEAL UNSALTED BREADS FROM ANCIENT WHEAT CULTIVARS DURING STORAGE
C. Dinnella - M. Borgogno - M. Picchi - E. Monteleone
There is increasing interest in the development of bread products able to meet dietary recommendations but also rich in flavor and resistant to stale. Sensory properties modifications of unsalted whole-meal breads from ancient wheat cultivars during storage were investigated. A trained panel developed a descriptive vocabulary for evaluation of odour, flavour, taste, and texture. The main attributes describing the freshness of samples were identified by Principal Component Analysis. Experimental breads still show a more intense aroma profile and a lower hardness by bite and by touch in respect to the fresh reference sample. These results could find application in the development of new products based on the use of flour from ancient wheat cultivars, thus allowing the production of breads both resistant to stale and healthy due to their high fiber content and the absence of sodium in dough formulation.

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STRUCTURAL AND MORPHOLOGICAL DIVERSITY IN DIFFERENT DURUM WHEAT FLOURS ANALYZED BY PHYSICAL METHODOLOGIES
D. Manno - A. Serra - A. Buccolieri - A. Miceli - L. De Bellis
Cereals are a very important staple food source as they represent an irreplaceable source of carbohydrates. Cereals have different quality, healthy and nutritional properties. In this work they have been examined two cereals (spelt and Kamut) and their related commercial flours by physical methods (X-ray diffraction, Raman microspectrometry, scanning electron microscopy) that have proven to be suitable in the characterisation of products. These methodologies have proved to be of great help in monitoring and characterising the quality of food products based on starch.

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