High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

There is ongoing debate among stakeholders about the future development of agricultural
and food systems to meet the global challenges of food supply, biological and cultural …

This article discusses the economic dimensions of agroecological farming systems in
Europe. It firstly theoretically elaborates the reasons why, and under what conditions …

For centuries, ancient grains fed populations, but due to their low yield, they were
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …

Assessing the environmental impact of agriculture is a key factor towards reducing human
impacts on the food production chain. Because of the growing consumer interest in healthy …

Flour from old varieties are usually considered very weak flours, and thus difficult to use in
breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our …

This paper evaluates the relationship between the rheological properties of doughs and the
constituents of flours made from ancient grain. It also examines the effect of water on the …

Coeliac disease is an autoimmune enteropathy that develops in genetically predisposed
subjects after the ingestion of gluten or related proteins. Coeliac disease has an increasing …

A key issue in breadmaking is to select the optimal milling strategy, as this has a significant
impact on the quality of flour. Therefore, this work assesses if flour recovered from:(i) the …

Selected biological resources used as raw materials in beer production are important drivers
of innovation and segmentation in the dynamic market of craft beers. Among these …