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4) Curti E., Vittadini E. , Di Pasquale A., Riviera L., Antoniazzi F., Storci A. Water properties inbread produced with an innovative mixer, in “Water Properties in Food, Health, Pharmaceuticaland Biological Systems: ISOPOW 10”, D. Reid and T. Sajjaanantakul Eds, Wiley-Blackwell in stampaIntroduction: Bread quality and stability is affected by many factors, including formulation, processing andstorage conditions. Mixing of ingredients in bread production is generally carried out discontinuously: theingredients (solid and liquid) are introduced in a chamber where a rotating shaft provides mechanical energyallowing for hydration of solid components, formation of the gluten network, incorporation of air bubbles,leading to the development of a visco-elastic dough.An innovative mixer has recently been designed and it is shown in Figure 1. This mixer (Bakimx ® ) provides thesimultaneous introduction of dry (stored in [2] and volumetrically dosed [3]) and liquid (dosed with a pump anddelivered through [4]) ingredients in a chamber [5] called Premix ® (Storci, 2005) containing a fast stirringmechanism. Dry and liquid ingredients are subjected to a centrifugal force that causes their dispersion in air asdust and aerosol, respectively. The dispersed materials come in contact with each other in the Premix ® chamberinducing a uniform hydration of the surface of each individual dry particle and forming an incoherent mass (2-5seconds). This mixture is immediately extracted from the chamber (through [6]) and led into a twin-screw “lowpressure extruder” [7] (5 atm and 100 rpm) that favours the transformation of the incoherent wet mass into a“dough” that can undergo normal bread processing procedure.The Bakmix ® mixing process is significantly different from the traditional mixing not only for the lack of extensivekneading action but also for a more even exposure of semolina particles to water and for the significantlyshorter processing time (~ 5-10 seconds versus ~ 10 minutes). It is hypothesized that this innovative mixingprocess may affect water-solid interactions and the state of water in the dough and, consequently, influencebread properties and stability.The objective of this work was, therefore, to study the effect of the innovative mixer on physico-chemical properties,water properties and staling of white bread.5) Carini, E., Vittadini , E., Curti, E., Antoniazzi, F. (2009) Effects of different shaping modeson physico-chemical properties and water status of fresh pasta, Journal of Food Engineering93: 400-409.Fresh pasta is a very common food in Italy and it can be produced by subjecting a semolina-water dough to eitherto extrusion or lamination (recently under vacuum) to obtain the desired shape. Very little information isavailable on the effect of shaping on properties of fresh pasta. The objective of this work was to evaluate the effectof the extrusion, lamination and lamination under vacuum on selected fresh pasta physico-chemical properties.Different shaping modes significantly (p < 0.05) affected macroscopic properties: laminated products were moreyellow and exhibited lower solids loss during cooking than the extruded products. Laminated fresh pasta wasless tenacious and less extensible than extruded fresh pasta. Application of vacuum during lamination improved“fresh pasta quality” indicators: it was more yellow, tenacious and extensible than fresh pasta that underwenttraditional lamination. The water status (macroscopic and molecular) of fresh pasta was only slightly affected bythe shaping process.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it350