That’s an innovative whole durum grain pasta

In recent years, research in the food industry has focused on the development of technological processes aimed at the creation of functional products with beneficial effects on human health. Whole grain foods play a key role in this trend. Indeed, numerous epidemiological studies have shown that the consumption of whole grains could contribute to an adequate intake of bioactive compounds, including dietary fiber and antioxidants, useful for reducing the risk of various chronic diseases. Despite the numerous scientific evidence on the greater nutritional value of wholemeal flours compared to the refined ones and the greater availability on the market of products rich in fiber, the consumption of whole grains is still below current dietary recommendations. This is mainly due to the negative effects of the bran on the rheology of the dough and on the sensory properties, in terms of texture, taste and color of the final products, as well as to ingrained eating habits.

A process by CREA-IT transferable to food companies on an industrial scaleby

The innovative technological process for the production of wholemeal pasta developed by the CREA-Research Center for Agri-food Engineering and Transformations (IT) in Rome (Italy), allows the production, in pilot plants available at the Center, of foods based on whole grains with increased benefits for health, while ensuring the technological properties of the flours and the sensory properties of the final product.

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