Results 91 to 100 of about 4,440 (207)

Studies on some quality aspects of semolina from different types of wheats.

, 1981
Wheat semolina having 3 particle size ranges [-20, +28 (coarse); -28, +36 (medium); -36, +46 mesh (fine)] obtained from soft aestivum (Pissi local), medium hard aestivum (WG -357) durum (Bijaga yellow) and dicoccum (Jave) types were studied for total ash,
Ranga Rao, G. C. P., Leelavathi, K., Shurpalekar, S. R.   +2 more
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Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics.

, 2014
A multigrain semolina blend (MSB) was prepared by combining mixture of soya (Glycine max) semolina (SS), chickpea split (Cicer arietinum) semolina (CS) and barley (Hordeum vulgare) semolina (BS) – (SSCSBS) with durum wheat semolina.
Suresh, D. Sakhare, Indrani, D., Shivli, Srivastava   +2 more
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Influence of semolina moisture content on extrudate properties

, 2014
Cilj ovog istraživanja bio je ispitati mogućnosti primjene pšenične krupice u proizvodnji ekspandiranih snack proizvoda. Pšenična krupica vlažnosti 15% i 20% ekstrudirana je u laboratorijskom ekstruderu pri dvije vlažnosti te su dobivenim ekstrudatima ...
Jokić, Stela, Ačkar, Đurđica, Babić, Jurislav, Ružica Vračević, Vračević, Ružica, Šubarić, Drago, Stela Jokić, Antun Jozinović, Jozinović, Antun, Đurđica Ačkar, Drago Šubarić, Jurislav Babić   +11 more
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Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas

Archivos Latinoamericanos de Nutrición
La pasta de sémola es un alimento altamente consumido, cuyo valor biológico es bajo porque su proteína es deficiente en lisina. Sin embargo, si se extiende la sémola con leguminosas ricas en este aminoácido esencial, no sólo se produce una ...
Marisela Granito, Vanesa Ascanio
doaj  

Coffee Silverskin-Enriched Functional Pasta with Enhanced Dietary Fiber and Ash Content

Turkish Journal of Agriculture: Food Science and Technology
Coffee silverskin (CSS) is a thin tegument that detaches from coffee beans during roasting. Although it is rich in dietary fiber, proteins, and bioactive compounds, CSS is often discarded, raising both environmental and economic sustainability concerns.
İzzet Özhamamcı, Bilge Sayın
doaj   +1 more source

BULLOCK'S SEMOLA—ITS DIFFERENCE FROM SEMOLINA. [PDF]

The Lancet
n ...
openaire   +1 more source

OPTIMIZATION OF FUNCTIONAL PASTA BASED ON DURUM WHEAT SEMOLINA

, 2015
The aim of the research was the production of functional pasta with a low glycemic index (GI). So the manufacturing of spaghetti based on durum wheat semolina (obtained from roll-milling), wholemeal flour (stone-milling) and durum wheat semolina enriched with bran was studied.
openaire   +2 more sources

Effect of semolina particle size on the cooking kinetics and quality of spaghetti

, 2011
A durum wheat was milled in order to obtain medium (M), medium coarse (MC) and coarse (C) semolinas with an average particle size of 275, 375 and 475 mu m respectively.
Cocco, Domenico, SACCHETTI, Giampiero, MASTROCOLA, Dino, NERI, LILIA, Cocco, Giuseppe   +4 more
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Comparison of phenotypic variability of winter durum wheat varieties and lines according to the color characteristics of grain, cereals and pasta

Зерновое хозяйство России
There have been given the study results of grain color characteristics of winter durum wheat varieties and lines (Triticum durum Desf.). There has been studied the effect of factors (‘variety’, ‘year’ and their correlation) on the expression of the main ...
N. S. Kravchenko, O. A. Kostylenko, N. G. Ignatieva, A. S. Ivanisova   +3 more
doaj   +1 more source

Preparation of semolina-like product from soft wheat.

, 1954
Soft wheat yields mainly flour and does not lend itself to the preparation of semolina-like products by the usual commercial process applicable to hard wheat.
Rama Rao, G., Swaminathan, M.
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