In this paper we present a blockchain based system for the supply chain management of a
particular Italian bread. Goal of the system is to guarantee a transparent and auditable …

This work copes with the design and implementation of a wireless sensors network
architecture to automatically and continuously monitor, for the first time, the manufacturing …

Rheological measurements and FTIR spectroscopy were used to characterize different
doughs, obtained by commercial and monovarietal durum wheat flours (Cappelli and …

“Pani carasau” is a traditional Sardinian bread, made with re-milled durum wheat semolina,
with a long shelf-life. The production process is highly energy consuming, but its automation …

The impact of the relative amount of ingredients, wheat variety, and kneading time on the
thermal properties of semolina doughs were investigated by means of thermogravimetric …

Pasta and bread are among the most consumed foods in the world. The quality of these
products mainly depends on the dough properties. In industrial production, the dough …

Ultrasonic‐assisted extraction technique by means of response surface methodology was
used to study optimized conditions for extraction of insoluble dietary fiber (IDF) from wheat …

To be competitive in Industry 4.0, small scale and traditional industries, such as bread
companies, must be equipped with engineering tools and technologies for empowering food …

The thermal properties of doughs with a different relative amount of ingredients were
investigated using Thermogravimetric Analysis (TGA). The doughs were prepared to mix …

The Industry 4.0 paradigm calls for engineering solutions for monitoring the industrial
production and quality of food products. Microwave devices can be powerful tools in this …