Results 81 to 90 of about 4,440 (207)
Cereal Chemistry, Volume 103, Issue 2, Page 149-153, March/April 2026.ABSTRACT Background and Objectives The starch digestibility of pasta is influenced by both formulation and processing conditions. However, the effect of increasing drying temperature on the nutritional properties—particularly slowly digestible starch (SDS)—remains controversial.
Andrea Bresciani +4 more
wiley +1 more source
Crop Science, Volume 66, Issue 2, March/April 2026.Abstract Genetic studies of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husnot.) provide valuable information for crop improvement. In the 1980s, D‐genome disomic chromosome substitution (DS) lines were developed, which involved the substitution of a pair of D‐genome chromosomes from hexaploid wheat (T.
Heaven S. James +3 more
wiley +1 more source
New approaches for semolina characterization
, 2009 Semolina from durum wheat is considered the most suitable raw material for pasta-making. Protein quantity and quality are important factors affecting pasta properties, while the role of starch has received less attention.
A. Marti +4 more
core
International Journal of Food Properties, 2018 This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer content
Shima Jafarzadeh +3 more
doaj +1 more source
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs
Journal of Food Quality, 2018 Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten.
Nicola Secchi +6 more
doaj +1 more source
Efficacy of granular Pesta mucilage formulation of Fusarium oxysporum for biological control of Egyptian broomrape Phelipanche aegyptiaca (Pers.) Pomel. in tomato fields [PDF]
Journal of Crop ProtectionOne of the employed formulations in the biological control of broomrape is the application of a Pesta granular formulation using semolina, sucrose, and kaolin. In this study, the efficacy of Pseta granular formulation of Fusarium oxysporum by using 3, 5,
Moslem Taghipoor +3 more
doaj +1 more source
Effects of Semolina on Quality Characteristics of the Rice Noddles
Food Engineering Progress, 2011 Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite (“al dente”), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures.
Byong Ki Kim, Jung Eun Park, Genuine Zu
openaire +1 more source
Production of bioethanol from corn semolina
, 2007 Problem visoke cijene i nedostatak benzina je aktualan kako u svijetu tako i u Republici Hrvatskoj. Cilj ovog rada je bila provjera mogućnosti proizvodnje bioetanola iz ošećerene pivarske kukuruzne krupice (K1) i kukuruzne krupice kukuruza iz Slavonije ...
Mićić, Sandra
core
, 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
Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter [PDF]
Kemija u IndustrijiThis study aimed to evaluate the physicochemical properties and nutritional composition of traditional Ćupter prepared solely with semolina (i.e., the control sample) and compare it to Ćupter samples prepared with varying proportions of brewers’ spent ...
Anita Lalić +3 more
doaj +1 more source