Suitability of Indian durum wheats for semolina milling and vermicelli preparation.

Rahim, A. and Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Suitability of Indian durum wheats for semolina milling and vermicelli preparation. Journal of Food Science and Technology, India, 13 (5). 249-252, 4 ref..

PDF JFST_13(5)_249-252.pdf Restricted to Registered users only Download (1MB)

Abstract

Among 28 var. of Indian durum wheats evaluated, NI-5759, A-11, A-1-8-1, MPO-159, HI-7597, HD-4519, HD-4530 and WL-1002 gave excellent semolina yields of greater than 55% which were comparable to Canadian durums (Stewart 63, Wakooma and Hercules 72) used as control. 22 Indian var. and Canadian Hercules 72 and Wakooma were found to have good to excellent vermicelli making quality. The Indian var. A-1-8-1 showed excellent semolina milling quality and vermicelli making quality. The farinograph characteristics of semolina showed that a-11, A-1-8-1, A-9-30-1 and MPO-159 and Canadian Wakooma and Hercules 72 had a low dough development time of 3-6 min and very high tolerance index of greater than90 Brabender units. Dough development time for durum semolina covered a wide range of 3- greater than 35 min.

Item Type:	Article
Uncontrolled Keywords:	WHEAT-; vermicelli quality of Indian durum wheat; semolina milling quality of Indian durum wheat; PASTA-; wheat, vermicelli quality of Indian durum; MILLING-; wheat, semolina milling quality of Indian durum; SEMOLINA-
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Mar 2010 06:19
Last Modified:	23 Mar 2010 06:19
URI:	http://ir.cftri.res.in/id/eprint/7057

Actions (login required)

View Item