86,658 research outputs found
F. Gambella, F. Paschino .“Perspectives in the mechanization of traditional breads in Sardinia: the case of “Carasau” Dipartimento di Agraria, Università degli studi di Sassari, Viale Italia 39, 07100, Sassari. Italy
No full textSpeciale vigneto "La tecnologia al servizio dei nuovi impianti" Gambella F., Sassu A., Bianco P. R. Università degli studi di Sassari, Dipartimento di agraria, Viale Italia 39, 07100 Sassari.
No full textL’impianto rappresenta un’operazione cruciale
per la durata del vigneto, nonché una delle operazioni
più onerose sia in termini di mezzi di produzione
sia di manodopera. La meccanizzazione consente
di rendere più veloce la tracciatura dell’impianto
e la messa a dimora, garantendo inoltre migliori
percentuali di attecchiment
Comparison between tradizional and industrial plant used for production of "Carasau" bread and evaluation of final products
No full text"L’estrazione del sughero con l’impiego di una macchina agevolatrice". International Congress “Cork plantations, factories and traders. The past, present and future of the cork business” Palafrugell (Girona), 16, 17 e 18 Febbraio
No full text
Comparazione fra un impianto tradizionale e uno semicontinuo per la produzione di pane “carasau”
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COMPARISON BETWEEN TRADITIONAL AND INDUSTRIAL PLANTS USED FOR PRODUCTION OF "CARASAU" BREAD AND EVALUATION OF FINAL PRODUCTS
No full textABSTRACT. “Carasau” is a typical Sardinian bread. In the last 10 years the small- and medium-sized enterprises (SME),
decree of the Italian Ministry of Industry and Commerce of 18 September 1997, and European Commission 2003/361/CE)
(Raccomandazione della Commissione, 1996), have tried to improve different aspects of the “carasau” production process.
The small size of the bakeries is one of the most important factors. This makes it difficult to transform a traditional process
into an industrial one, because of a large number of operations involved in the production of this bread. In the present work
we compared the working of one traditional and one semi-industrial ”carasau” production plant. We investigated the
differences in equipment, power consumption, and certain chemical and physical parameters of the traditional products.
Daily capacity in the traditional bakery was reached after 9.97 h, and in the semi-industrial plant after 7.98 h. Cutting and
separating were the most time-consuming operations in both types of plants. In the semi-industrial plant, 41% of the total
time was used for these operations, and in the traditional plant it was 52%. At the end of fermentation there were no
statistically significant differences in the acidity of the bread, the pH or the dry matter content in the two plants, and the
adoption of a semi-industrial system did not modify the chemical and physical characteristics of the final product, with the
exception of water and antioxidant activity
Perspectives in the mechanization of the tradizional breads in Sardinia: the case of “Carasau”
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