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Studies on milling and noodle making quality of different extraction rate semolinas from durum wheat.

Venkateswara Rao, G. and Shurpalekar, S. R. and Menger, A. (1986) Studies on milling and noodle making quality of different extraction rate semolinas from durum wheat. Journal of Food Science and Technology, 23 (3). 121-126, 12 ref..

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Abstract

Durum wheat (cv. Bijaga yellow) was milled separately using (i) Polisher-Miag mill and (ii) Buehler laboratory durum mill to obtain 50, 60, 70 and 80% extraction rates. Semolina from (i) contained higher ash than the same extraction rate semolina from (ii) but they were comparable in their protein and pigment contents. Semolinas obtained using (i) were slightly coarser, when compared with those of corresponding extraction rate semolinas obtained from (ii). Stamping and visco-elastograph tests conducted on dough discs indicated that semolinas from (ii) were slightly better than those from (i) in cooking quality. Extraction rate had little effect on cooking quality of dough discs. Cooking quality (judged by sensory evaluation) of noodles from different extraction rates and different milling processes did not differ significantly, being good to excellent in all cases.

Item Type: Article
Uncontrolled Keywords: MILLING-; wheat semolina, milling & noodle making quality of durum; PASTA-; wheat semolina, extraction rates & noodle making quality of durum; EXTRACTION-; WHEAT-; milling & noodle making quality of durum wheat semolina; extraction rates & noodle making quality of durum wheat semolina
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 07:14
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6452

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