{"id":242261,"date":"2026-10-15T16:05:51","date_gmt":"2026-10-15T14:05:51","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/biscotti-di-frumento-tempo-di-cottura-e-proprieta-microstrutturali\/"},"modified":"2026-10-15T16:10:27","modified_gmt":"2026-10-15T14:10:27","slug":"wheat-biscuits-baking-time-and-microstructural-properties","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/","title":{"rendered":"Wheat biscuits, baking time and microstructural properties"},"content":{"rendered":"\n<p>The microstructural characteristics of wheat flour-based food products change during baking, with a consequent impact on the mechanical and physical properties of the product, as well as on its acceptability to consumers.<\/p>\n\n\n\n<p>The aim of a <strong>recent study<\/strong> by a group of US researchers (<em>Nemati and Takhar<\/em>, 2025) was to apply image processing and computational modelling techniques (Pore Network Modelling, PNM) to analyse changes in the <strong>microstructural properties <\/strong>of<strong> wheat flour-based biscuits<\/strong> during baking. Specifically, for the experiment, the samples were baked in an oven set at 184\u00b12\u00b0C for 10\u201360 minutes.<\/p>\n\n\n\n<p>The authors argue that <strong>three phases<\/strong> can be observed during the process: expansion, contraction and subsequent expansion of the product&#8217;s structure. The total porosity of the samples varied within the range 0.145\u20130.373, with the largest pores observed in the product baked for 20 minutes. Biscuits baked for longer periods have more interconnected pores than those baked for 10 minutes, allowing them to transport fluids at a higher rate.<\/p>\n\n\n\n<p><strong>In conclusion<\/strong>, the image processing method proved effective in observing how the microstructural properties of the samples vary during baking. The data presented in the study can be usefully applied by the industry to modulate the quality of the finished product by adjusting the process parameters.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliographic references<\/strong>: R. Nemati &amp; P.S. Takhar, Journal of Food Science, 90, 2025, e17640<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/publications.mazzmedia.com\/2FbBrZLdaagibBwbwIDOROrveFg7FE\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article from the October issue of the magazine \u201cMacchine Alimentari\u201d<\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Click here to subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>In a recent study, a group of US researchers applied image processing and computational modeling techniques to analyze variations in the microstructural properties of wheat-flour-based biscuits during baking<\/p>\n","protected":false},"author":3836,"featured_media":242259,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[23102,22647,23100],"tipologia":[],"coauthors":[20682],"class_list":["post-242261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-baking","tag-biscuits","tag-wheat"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wheat biscuits, baking time and microstructural properties - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A group of researchers analyzed the variations in the microstructural properties of wheat-based biscuits during baking\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wheat biscuits, baking time and microstructural properties - Alimentibevande.it\" \/>\n<meta property=\"og:description\" content=\"A group of researchers analyzed the variations in the microstructural properties of wheat-based biscuits during baking\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/\" \/>\n<meta property=\"og:site_name\" content=\"Alimentibevande.it\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MacchineAlimentariNews\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-15T14:05:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-15T14:10:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/10\/biscotti-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Danilo Balbi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Danilo Balbi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/\"},\"author\":{\"name\":\"Emanuela Giorgi\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\"},\"headline\":\"Wheat biscuits, baking time and microstructural properties\",\"datePublished\":\"2026-10-15T14:05:51+00:00\",\"dateModified\":\"2026-10-15T14:10:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/\"},\"wordCount\":289,\"publisher\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/10\\\/biscotti-1.jpg\",\"keywords\":[\"baking\",\"biscuits\",\"wheat\"],\"articleSection\":[\"Featured\",\"Scientific Studies\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/\",\"name\":\"Wheat biscuits, baking time and microstructural properties - Alimentibevande.it\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/10\\\/biscotti-1.jpg\",\"datePublished\":\"2026-10-15T14:05:51+00:00\",\"dateModified\":\"2026-10-15T14:10:27+00:00\",\"description\":\"A group of researchers analyzed the variations in the microstructural properties of wheat-based biscuits during baking\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#primaryimage\",\"url\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/10\\\/biscotti-1.jpg\",\"contentUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/10\\\/biscotti-1.jpg\",\"width\":300,\"height\":200,\"caption\":\"Cookies factory\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/wheat-biscuits-baking-time-and-microstructural-properties\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/home-ab\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Wheat biscuits, baking time and microstructural properties\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\",\"name\":\"Alimentibevande.it\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\",\"name\":\"Tecniche Nuove\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/tecniche-nuove.png\",\"contentUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/tecniche-nuove.png\",\"width\":620,\"height\":620,\"caption\":\"Tecniche Nuove\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/MacchineAlimentariNews\",\"https:\\\/\\\/www.linkedin.com\\\/showcase\\\/macchinealimentari\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\",\"name\":\"Emanuela Giorgi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g9edd62905a544bcf60c22ba8efa221e5\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g\",\"caption\":\"Emanuela Giorgi\"},\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/author\\\/emanuelagiorgi\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Wheat biscuits, baking time and microstructural properties - Alimentibevande.it","description":"A group of researchers analyzed the variations in the microstructural properties of wheat-based biscuits during baking","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/","og_locale":"en_US","og_type":"article","og_title":"Wheat biscuits, baking time and microstructural properties - Alimentibevande.it","og_description":"A group of researchers analyzed the variations in the microstructural properties of wheat-based biscuits during baking","og_url":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/","og_site_name":"Alimentibevande.it","article_publisher":"https:\/\/www.facebook.com\/MacchineAlimentariNews","article_published_time":"2026-10-15T14:05:51+00:00","article_modified_time":"2026-10-15T14:10:27+00:00","og_image":[{"width":300,"height":200,"url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/10\/biscotti-1.jpg","type":"image\/jpeg"}],"author":"Danilo Balbi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Danilo Balbi","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#article","isPartOf":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/"},"author":{"name":"Emanuela Giorgi","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/person\/47f441f1504c75622247562005e6ae00"},"headline":"Wheat biscuits, baking time and microstructural properties","datePublished":"2026-10-15T14:05:51+00:00","dateModified":"2026-10-15T14:10:27+00:00","mainEntityOfPage":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/"},"wordCount":289,"publisher":{"@id":"https:\/\/www.alimentibevande.it\/en\/#organization"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#primaryimage"},"thumbnailUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/10\/biscotti-1.jpg","keywords":["baking","biscuits","wheat"],"articleSection":["Featured","Scientific Studies"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/","url":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/","name":"Wheat biscuits, baking time and microstructural properties - Alimentibevande.it","isPartOf":{"@id":"https:\/\/www.alimentibevande.it\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#primaryimage"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#primaryimage"},"thumbnailUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/10\/biscotti-1.jpg","datePublished":"2026-10-15T14:05:51+00:00","dateModified":"2026-10-15T14:10:27+00:00","description":"A group of researchers analyzed the variations in the microstructural properties of wheat-based biscuits during baking","breadcrumb":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#primaryimage","url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/10\/biscotti-1.jpg","contentUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/10\/biscotti-1.jpg","width":300,"height":200,"caption":"Cookies factory"},{"@type":"BreadcrumbList","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/wheat-biscuits-baking-time-and-microstructural-properties\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.alimentibevande.it\/en\/home-ab\/"},{"@type":"ListItem","position":2,"name":"Wheat biscuits, baking time and microstructural properties"}]},{"@type":"WebSite","@id":"https:\/\/www.alimentibevande.it\/en\/#website","url":"https:\/\/www.alimentibevande.it\/en\/","name":"Alimentibevande.it","description":"","publisher":{"@id":"https:\/\/www.alimentibevande.it\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.alimentibevande.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.alimentibevande.it\/en\/#organization","name":"Tecniche Nuove","url":"https:\/\/www.alimentibevande.it\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/logo\/image\/","url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/tecniche-nuove.png","contentUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/tecniche-nuove.png","width":620,"height":620,"caption":"Tecniche Nuove"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/MacchineAlimentariNews","https:\/\/www.linkedin.com\/showcase\/macchinealimentari"]},{"@type":"Person","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/person\/47f441f1504c75622247562005e6ae00","name":"Emanuela Giorgi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g9edd62905a544bcf60c22ba8efa221e5","url":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g","caption":"Emanuela Giorgi"},"url":"https:\/\/www.alimentibevande.it\/en\/author\/emanuelagiorgi\/"}]}},"_links":{"self":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/242261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/users\/3836"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/comments?post=242261"}],"version-history":[{"count":1,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/242261\/revisions"}],"predecessor-version":[{"id":242263,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/242261\/revisions\/242263"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/media\/242259"}],"wp:attachment":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/media?parent=242261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/categories?post=242261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/tags?post=242261"},{"taxonomy":"tipologia","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/tipologia?post=242261"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/coauthors?post=242261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}