{"id":234888,"date":"2026-03-12T10:11:56","date_gmt":"2026-03-12T09:11:56","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/pane-di-semola-come-migliorarne-le-caratteristiche-funzionali\/"},"modified":"2026-03-12T10:16:47","modified_gmt":"2026-03-12T09:16:47","slug":"semolina-bread-how-to-improve-its-functional-characteristics","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/semolina-bread-how-to-improve-its-functional-characteristics\/","title":{"rendered":"Semolina bread: how to improve its functional characteristics"},"content":{"rendered":"\n

Semolina bread<\/strong>, a staple of the Mediterranean diet, has a low protein content and is low in fibre, and, in the context of a growing focus on functional nutrition, there is a need to improve its nutritional value.<\/p>\n\n\n\n

The aim of a recent study<\/strong> conducted by a team of Italian researchers (Troilo et al., 2025<\/strong>) was to evaluate the use of semi-wholemeal semolina<\/strong>, Manitoba flour<\/strong> and yellow lentil protein fraction<\/strong> (FPLG) (replacing flour at a ratio of 10% to 40% w\/w) in the formulation of rolls, analysing the effects on their nutritional, chemical, technological and sensory properties.<\/p>\n\n\n\n

The results<\/strong> show that semolina provides a fibre content sufficient to meet the \u2018source of fibre\u2019 claim, while the addition of the fractionated protein isolate leads to a progressive increase in protein content, enabling labelling as a \u2018source of protein\u2019 or \u2018high-protein\u2019 product, compared to the control samples. <\/p>\n\n\n\n

Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

A study by Italian researchers evaluated the use of semi-wholemeal semolina, Manitoba flour and yellow lentil protein isolate as alternatives to wheat flour. The results obtained were positive<\/p>\n","protected":false},"author":3836,"featured_media":234889,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[21133,21132],"tipologia":[],"coauthors":[20589],"class_list":["post-234888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-functional-nutrition","tag-semolina-bread"],"acf":[],"yoast_head":"\nSemolina bread: how to improve its functional characteristics - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A study evaluated how to obtain semolina buns with more fiber and protein\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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