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Properties of extrudates produced from semolina
2013The 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 +5 more
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Small‐Scale Reconstitution of Durum Semolina Components
Cereal Chemistry, 2002ABSTRACTPasta 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 +2 more
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Assessment of the cooking properties of semolina
Food processing industryМанная 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
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Genetic and Agronomic Effects on Semolina Milling Value of Durum Wheat
Crop Science, 1999The performance of durum wheat (Triticum durum Desf.) during primary processing is an important commercial characteristic, hut little is known about the influence of varietal and agronomic factors on semolina milling value. This study was conducted to determine whether genetic and agronomic factors affect the semolina value of durum wheat, specifically
Chaurand, Marc +4 more
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Kinetics of hydration of raw and roasted corn semolina
Journal of Food Engineering, 1995Abstract 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
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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”, 2022Jimy Oblitas +2 more
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Impact of heat treatments on technological performance of re-milled semolina dough and bread
LWT - Food Science and Technology, 2020Assunta Raiola +2 more
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