Results 151 to 160 of about 5,573 (196)

Study on the Interactions Between Soy and Semolina Proteins During Pasta Making

Food Research International, 2010
Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 25% or 50% of defatted soy flour (DSF) or toasted soy flour (TSF).
Aldo Di Luccia
exaly   +1 more source

Preparation of Semolina From Foxtail Millet (Setaria italica) and Evaluation of Its Quality Characteristics

Journal of Cereal Science, 2016
Foxtail millet was evaluated for its potential to prepare semolina. It was observed that the millet needed pre-treatment to obtain uniform sized semolina fractions.
Usha Dharmaraj
exaly   +2 more sources

Effect of Semolina Particle Size on the Cooking Kinetics and Quality of Spaghetti

Procedia Food Science, 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.
Lilia Neri, Giampiero Sacchetti, Dino Mastrocola   +2 more
exaly   +2 more sources

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Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of ...
Romina, Beleggia, Cristiano, Platani, Roberto, Papa, Annagrazia, Di Chio, Eugenia, Barros, Charlotte, Mashaba, Judith, Wirth, Alessandro, Fammartino, Christof, Sautter, Sean, Conner, Johannes, Rauscher, Derek, Stewart, Luigi, Cattivelli   +12 more
openaire   +2 more sources

Fate of SDS-Insoluble Glutenin Polymers From Semolina to Dry Pasta

Food Chemistry, 2018
Pasta cooking quality is well known to be related to semolina protein content and composition, however impact of the unextractable polymeric protein content (%UPP) remains disputed.
Marianne Joubert, Valerie Lullien-Pellerin, Marie-Hélène Morel   +2 more
exaly   +2 more sources

Fumigation of semolina at Madras

Madras Agricultural Journal, 1950
In September and October 1948 two shipments of semolina (840 tons) were received from Australia and taken to the Provincial Reserve Storage at Madras. A further quantity of 550 tons was added to this stock in January 1949. The off-take of this commodity was very low at this period and the stocks had to remain in storage for a long time.
openaire   +1 more source

Experimental Analysis of Mass Transport and Mixing in a Single Screw Extruder for Semolina Dough

Journal of Food Engineering, 2005
In this paper a fluid dynamics analysis of asingle screw extruder for semolina dough is reported. Experimental evidence is provided of the absence of a backflow velocity component and that the screw effect on hydrated semolina consists mainly in ...
Silvana Cavella, Fabrizio Sarghini, Elena Torrieri   +2 more
exaly   +1 more source

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-
Lara Manyes, Jordi Mañes, Abdellah Zinedine   +2 more
exaly   +3 more sources

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

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