Fac-simile Scheda Linee di Ricerca - Federalimentare

Titolo della ricercaINNOVAZIONE DI PROCESSO E QUALITÀ DI PRODOTTI A BASE AMIDACEA (PAS-TA E PRODOTTI DA FORNO)Responsabile scientifico della RicercaMarco DALLA ROSA, professore ordinarioCampus of Food Science, Alma Mater Studiorum - Università di Bologna - Polo di CesenaPiazza Goidanich 60, 47023 CESENA (ITA)tel.+39-0547-636147 fax.+39-0547-382348; e-mail: marco.dallarosa@unibo.itComposizione del gruppo di ricerca:Pietro ROCCULI ricercatore pietro.rocculi3@unibo.itSantina ROMANI ricercatore santina.romani2@unibo.itEmiliano COCCI assegnista di ricerca emiliano.cocci2@unibo.itFederica BALESTRA dottorando di ricerca federica.balestra@unibo.itBreve descrizioneStudio delle condizioni di processo e valutazione delle caratteristiche reologiche, fisiche e strutturalidi impasti amidacei, prodotti pastari e da forno, sottoposti a singole fasi di trasformazione osoggette a cicli di processo innovativi.Parole chiave- impasti- reologia- pasta- texture- qualitàDati pubblicati inerenti il tema di ricerca:1. Angioloni A., Romani S., Dalla Rosa M. (2006) Infrared oven efficiency assessment of pizzabaking process by thermal (DSC) and image analysis, in Proc.s of Technological Innovationand Enhancement of Marginal Products, C. Severini, T. de Pilli & R. Giuliani (ed.s), ClaudioGrenzi Publ., Foggia, Italy, pp. 187-190.A new prototype of infrared oven for baking pizza was evaluated. Thermal and image analysis were performed inorder to assess the efficiency of the infrared baking method and in order to compare the obtained results with thetraditional pizza cooking system (wood-fired oven) and with the commercial pizza cooking process (electricalfiredoven). In the infrared radiation (IR) method, pizzas were baked for 55 sec by IR using a selectedwavelength bend and emission temperatures of 500°C. The obtained results shows that the IR-baking systemefficiency is significantly low compared with the commercial and traditional methods, anyway the prototypesystem can be optimized in order to obtain better results. Thermal analysis (DSC) was, in this specific case, moreefficient than image analysis on the pizza cook level evaluation.2. Zardetto,-S; Dalla Rosa, M. (2006) Study of the effect of lamination process on pasta by physicalchemical determination and near infrared spectroscopy analysis. Journal of Food Engineering74 (3): 402-409.The objective of this study was to evaluate the chemical and physical characteristics of fresh egg pasta samplesobtained by using two different production methodologies: extrusion and lamination. The results of the studydemonstrate that products have different characteristics in terms of colour and level of gelatinization, while theydo not show significant differences with regard to the amount of absorbed water during the cooking stage. It wasSISTAL - 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.it48