Effects of break-roll differential on semolina and spaghetti quality

Cereal Chemistry

Volumn 78, Issue 3, 2001, Pages 368-371

  Manthey, F A ^a   Hareland, G A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

'DRY' [; B VALUE; BREAK-ROLLS; COOKING LOSS; L-VALUES; MILL SYSTEMS; SHEARING ACTION; STARCH DAMAGES;

LUMINANCE;

ARTICLE; COOKING; FOOD QUALITY; SHEAR STRESS; WHEAT; WHEAT BRAN;

EID: 0034989093     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.3.368     Document Type: Article

References (15)

1. Milling of durum wheat
2. Effect of the different stages of durum wheat chain on pasta colour
3. Effect of semolina extraction rate on semolina characteristics and spaghetti quality
4. Evaluation of durum wheat, semolina, and pasta in the United States
5. Quality requirements of durum wheat for semolina milling and pasta production
6. Effects of break-roll speed differential on product yield and semolina granulation in a durum pilot mill system
7. Interaction effects of five milling variables on durum wheat in the first break system
8. Digital speck counting of semolina using automated image analysis
9. Some factors affecting the first break grinding of Canadian wheat
10. Wheat Flour Milling
11. Effect of smooth roll grinding conditions on reduction of hard red spring wheat farina
12. Effect of particle size on processing and quality of pasta products
13. The influence of the physical structure of the protein matrix on wheat hardness
14. Effect of drying temperature on physicochemical properties of starch isolated from pasta