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Multi-mycotoxin contamination of couscous semolina commercialized in Morocco
Food Chemistry, 2017The 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 +2 more
exaly +3 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 +4 more
openaire +4 more sources
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
Sila, Bhattacharya
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Effect of hydrothermal treatment on physical and semolina milling properties of barley
Journal of Food Engineering, 2020 Barley samples were treated hydrothermally (HTT) to modify their physical properties for the production of semolina. HTT has increased the hardness value and firming of the barley structure with more compactly packed starch in the protein matrix of ...
Aashitosh A Inamdar, Suresh D Sakhare
exaly +2 more sources
Impact of heat treatments on technological performance of re-milled semolina dough and bread
LWT - Food Science and Technology, 2020 Re-milled semolina used for bread making is appreciated from consumers for its typical sensory features and nutritional attributes. Fluid bed drying treatment can be applied to semolina to change its bacteriological properties, to prolong shelf life by ...
Assunta Raiola +2 more
exaly +2 more sources
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, Suresh D Sakhare
exaly +2 more sources
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
Food Chemistry, 2020 Durum wheat (Triticum turgidum ssp. durum) is widely grown in the Mediterranean area. The semolina obtained by this grain is used to prepare pasta, couscous, and baked products all over the world.
Patrizia Firmani +2 more
exaly +2 more sources
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 ...
Fabrizio Sarghini +2 more
exaly +1 more source
Metabolomics and Food Processing: From Semolina to Pasta
Journal of Agricultural and Food Chemistry, 2011The 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 +12 more
openaire +2 more sources