Preparation of semolina-like product from soft wheat.

Soft wheat yields
mainly flour and does not lend itself to the
preparation of semolina-like products by the
usual commercial process applicable to hard
wheat. As these products are preferred to
flour in the rice-eating areas, the possibility
of making such products from soft wheat
has been investigated. As a result of these
investigations, a process has been developed
for the preparation of a semolina-like product
from soft wheat. A brief account of
this work is reported in this paper.