Results 91 to 100 of about 5,573 (196)
, 2004 Since the 1980s, there have been general trends in the durum wheat milling industry to higher semolina extraction rate, and in the pasta processing industry to the use of higher drying temperatures.
J. M. Clarke +8 more
core +1 more source
Studies on the hydration of starches, flour and semolina from different cereal grains.
, 1984 Sorghum and wheat semolina were soaked at 50, 60 and 70 degree C in 0.1% aqueous solutions of (i) citric acid, (ii) tartaric acid, (iii) sodium carbonate, (iv) ammonium carbonate, (v) magnesium chloride, (vi) potassium iodate and (vii) papain and then ...
Desikachar, H. S. R., Chandrashekar, A.
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Journal of Family and Society ResearchThe study carried out sensory and nutrient evaluation of pasta made from wheat semolina flour (Tritium durum) and African yam bean flour (Sphenostylisstenocarpa) blend.
Ezegbe A.G. +3 more
doaj +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
Durum wheat milling primarily produces semolina, commonly used to prepare macaroni, spaghetti, and sweet pudding. Due to the pest infestation mainly by Tribolium castaneum the shelf life of semolina gets reduced. Although traditional fumigants restricted
Jaspreet Kaur +5 more
core +1 more source
Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas
Archivos Latinoamericanos de NutriciónLa 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
Journal of Food QualityLimited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing.
Kristi S. Gowans +4 more
doaj +1 more source
, 2014 The aim of this study was to determine the potential of potato to be used as a substitute in spaghettini Durum semolina making, and to enhance the functional value of potatoes through a potato ability to increase the amount of resistant starch (RS) is ...
, Prof. Dr. Ir. Haryadi, M. App. Sc. +1 more
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Common wheat detection in durum wheat semolina by microsatellite-based Real-Time PCR.
, 2007 The detection of common wheat (Triticum aestivum L.) contaminations in durum wheat (Triticum turgidum L. var. durum) semolina has always been the object of interest and stimulated the development of numerous analytical methods, generally by searching ...
GrinnGofron A +4 more
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