Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties

Canadian Journal of Plant Science

Volumn 84, Issue 4, 2004, Pages 1001-1013

  Dexter, J E ^a   Doust, M A ^b   Raciti, C N ^b   Lombardo, G M ^b   Clarke, F R ^c   Clarke, J M ^c   Marchylo, B A ^a   Schlichting, L M ^a   Hatcher, D W ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b UNIVERSITY OF CATANIA   (Italy)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Colour; Durum wheat (Triticum turgidum L. var durum); Gluten strength; Milling; Pasta; Quality screening; Semolina; Texture

Indexed keywords

FOOD INDUSTRY; WHEAT;

APUS APUS; FRAXINUS; TRITICUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 13244254130     PISSN: 00084220     EISSN: None     Source Type: Journal    
DOI: 10.4141/P03-205     Document Type: Article

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