Studies on some quality aspects of semolina from different types of wheats.

Ranga Rao, G. C. P. and Leelavathi, K. and Shurpalekar, S. R. (1981) Studies on some quality aspects of semolina from different types of wheats. Journal of Food Science and Technology, 18 (5). 180-184, 2 ref..

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Abstract

Wheat semolina having 3 particle size ranges [-20, +28 (coarse); -28, +36 (medium); -36, +46 mesh (fine)] obtained from soft aestivum (Pissi local), medium hard aestivum (WG -357) durum (Bijaga yellow) and dicoccum (Jave) types were studied for total ash, protein, cooking time, water uptake and cooking tolerance of raw and roasted semolina. Bulk density of semolina ranged from 0.56 to 0.59 g/ml. Total ash and protein content in semolina gradually decreased with decrease of particle size in all types of wheats. Semolina from soft aestivum showed low water uptake rate, cooking tolerance (became pasty before cooking) and water uptake capacity and was of inferior cooking quality, compared to semolina from other wheats. Semolina from durum had the best cooking quality followed by dicoccum. Roasting of semolina at 150 degree C for 8-10 min improved the cooking quality of soft and medium hard aestivum and durum wheats but showed slight adverse effect on dicoccum wheat semolina.

Item Type:	Article
Uncontrolled Keywords:	WHEAT-; semolina, wheat var. & quality of; BREED-; PASTA-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Food Packaging Technology Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Oct 2010 06:49
Last Modified:	28 Dec 2011 09:55
URI:	http://ir.cftri.res.in/id/eprint/6797

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