Results 131 to 140 of about 2,548 (177)

Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain, Semolina, and Derived Spaghetti and Bread?

Cereal Chemistry, 2016
There is no information on the effect of sulfuryl fluoride (SF) on durum wheat technological properties and products made from fumigated durum wheat. Durum wheat and semolina were exposed to a range of SF applications under conditions that might be typically encountered in bulk storage facilities used in many countries.
Hwaidi, M. I., Sissons, M., Pleming, D., Collins, P. J.   +3 more
openaire   +2 more sources

Multi-mycotoxin contamination of couscous semolina commercialized in Morocco

Food Chemistry, 2017
The multi-mycotoxin contamination of ninety-eight (98) couscous semolina samples collected from various areas in Morocco was investigated in this study. Samples were surveyed for the presence of 22 mycotoxins (four aflatoxins, ochratoxin A, diacetoxiscyrpenol (DAS), three fumonisins, beauvericin (BEA), deoxynivalenol (DON), 15-acetyl-deoxynivalenol (15-
Abdellah, Zinedine, Mónica, Fernández-Franzón, Jordi, Mañes, Lara, Manyes   +3 more
openaire   +2 more sources

Bread-making performances of durum wheat semolina, as affected by ageing

Journal of Cereal Science, 2013
Abstract The present study addresses the influence of ageing on the bread-making performances of durum wheat semolina by bread image analysis. Bread loaves were produced from semolina samples stored in 4 different packaging materials for up to 150 days. Sampling and bread-making trials were performed every 15 days.
LICCIARDELLO, FABIO, Rizzo V., Grillo O., Venora G., MURATORE, Giuseppe   +4 more
openaire   +3 more sources

Image analysis for detecting insect fragments in semolina

Journal of Stored Products Research, 2011
Abstract Semolina is used for the manufacture of pasta (long goods and short goods) and couscous and any contrasting colored specks adversely affect the appearance of the finished product. The specks result from wheat bran, diseased wheat, ergot or weed seeds. However, there is also the possibility that insect fragments will appear as specks.
K. Bhuvaneswari, Paul. G. Fields, Noel D.G. White, Ashok K. Sarkar, Chandra. B. Singh, Digvir S. Jayas   +5 more
openaire   +1 more source

Small‐Scale Reconstitution of Durum Semolina Components

Cereal Chemistry, 2002
ABSTRACTPasta prepared by extrusion from 25 g of semolina has been compared with that made from a standard laboratory extruder and found to have similar quality. Durum semolina was fractionated into its starch, gluten, water soluble, and residue fractions.
M. J. Sissons, M. C. Gianibelli, I. L. Batey   +2 more
openaire   +1 more source

Properties of extrudates produced from semolina

2013
The aim of this research was to determine properties of extrudates produced from semolina with moisture set to 15% and 20%. Semolina was extruded in extruder Do-Coder, Brabender 19/20 DN ; GmbH, Duisburg, Germany at temperature profile 135/170 °C, with screw 4:1 and 4 mm die, and extrudate diameter, expansion ratio, texture and viscosity were ...
Jozinović, Antun, Vila, Sonja, Šubarić, Drago, Ačkar, Đurđica, Babić, Jurislav, Guberac, Vlado   +5 more
openaire   +2 more sources

Assessment of the cooking properties of semolina

Food processing industry
Манная крупа – распространенный продукт питания населения нашей страны, особенно в детском рационе. Она обладает высокой калорийностью, питательной ценностью и хорошей усвояемостью. Органолептические показатели (цвет, вкус, запах) введены во все отраслевые стандарты на зернопродукты и характеризуются обычно как «свойственный данному виду зернопродуктов
openaire   +1 more source

Determination of semolina adulteration by NIR spectroscopy

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”, 2022
Jimy Oblitas, Yuleyci Cieza, Wilson Castro   +2 more
openaire   +1 more source

Kinetics of hydration of raw and roasted corn semolina

Journal of Food Engineering, 1995
Abstract Hydration of raw and roasted corn semolina at 30, 50 and 70 °C shows that raw semolina absorbs more water, has higher equilibrium moisture content and hydration rate constant values than roasted semolina. The rate of hydration is linearly related to average moisture content. Hydration rate index (HRI), defined as the change of hydration rate
openaire   +1 more source

semolina, n.

2023
openaire   +1 more source