Durum wheat milling

Duriron, corrosion resistance of, 23 785 Durran s method, 10 387 Durum wheat, 26 278 milling of, 26 282 Dust(s), 3 697... 

Pinson-Gadais, L., Barreau, C., Chaurand, M., Gregoire, S., Monmarson, M., and Richrad-Forget, F. (2007). Distribution of toxigenic Fusarium spp. and mycotoxin production in milling fractions of durum wheat. Food Addit. Contam. 24, 53-62. 

The method was calibrated both in buffer solution and in durum wheat extract. The intra-electrode RSD (%) ranged between 1.6 and 15.0, whereas the inter-electrode RSD (%) was comprised between 4.6 and 15. The LOD was 38ng/mL, and the 750% was 360 ng/mL. The assay conditions were then re-optimized to work with durum wheat extracts and calibrations were obtained under different experimental conditions such as sample pretreatment (milled or whole grains) and extract concentration (2% or 4%). The calibrations were slightly affected by the sample matrix resulting in an increased LOD (65-133 ng/mL) and 150% (640-1650 ng/mL). The LOD referred to the sample, determined using the best operational condition, was 3 mg/kg. 

Lempereur, L, Rouau, X., and Abecassis, J., Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions, J. Cereal Sci., 25, 103,... 

The commercial product semolina Cgriess ) is made from endosperm cells of hard durum wheats. Semolina keeps its integrity during cooking and is used mostly for pasta production. Since semolina is a milled flour of low extraction rate, it contains few minerals and vitamins. 

Semolina, durum flour, farina, flour—One or more of these wheat products constitute(s) the major ingredient of pasta. Semolina is the coarsely milled endosperm of durum wheat, while durum flour is more finely milled. Farina is similar to semolina, but it is obtained from other than durum wheats, whereas flour is the more finely milled endosperm of nondurum wheats. Each of these four fractions may contain only minimal amounts of branny particles. Generally, pasta makers prefer to use semolina and/or farina since products made from these meals hold up better in cooking than those made from the flours. 

Milling of the durum wheat into semolina. This milling procedure differs from that used to make flour in that a granular product is desired, with a minimum amount of flour. Hence, certain aspects of the flour milling procedure are altered in the production of semolina. The durum wheat is moistened before milling to toughen the outer layers of the wheat kernels so that they may be removed readily from... 

Durum wheat flour— The milling of durum wheat flour for making macaroni requires additional purifiers to separate the branny material from the desired semolina, a coarse granulation of the endosperm. By federal definition, semolina cannot contain more than 3% flour. 

Name of the refined milled fraction that has a coarser particle size compared to flour. Most semolinas are yellow pigmented due to carotenoids and xanthophylls. Semolina is obtained from durum wheats and has a range of particle-size distribution of U.S. + 60to+ 100. 

The rye or triticale milling process follows the same principles described earlier for the milling of wheat. Rye and triticale usually have a softer endosperm compared to hard or durum wheat and therefore are tempered to lower moisture contents. 

Durum wheat is usually milled into a granular product called refined semolina for pasta production (Table 7.5). Semolina is coarser than flour and is classified depending on average particle-size distribution into coarse, middle, or fine semolina. The average extraction rate is in the range of 65%-70%, and particle-size distribution is in the range of -60 to h-100 U.S. mesh. No more than 3% of the particles should pass a No. 100 sieve (Bizzarri and Morelli 1988, Kill and Turnbull 2001). 

The basic principles of flour milling are applied to the production of durum semolina. However, durum milling is different from conventional wheat milling, especially in terms of the usage of more break roll passes and number of purifiers used. The refined semolina contains more ash compared to refined flours from soft or hard wheats. Durum semolina is evaluated based on speck count, protein and mineral contents, color and diastatic activity (Chapter 15). In addition, the... 

Bizzarri, O., and MoreUi, A. 1988. Milling of durum wheat. Chapter 9 in Durum Wheat Chemistry and Technology. G. Eabriani and C. Lintas (eds.). American Association of Cereal Chemists, St. Paul, MN. 

Wheat is the most diverse cereal in terms of food uses and the cereal that is used to produce the most commercial products. This is because wheat is the only cereal that has functional gluten and is commercially available in three contrasting classes with different end uses. The soft, hard, and durum wheats are popular worldwide, especially in industrialized countries. The first two types are generally milled into flour, whereas the last is made into semolina (Chapter 7). The main uses of these milled fractions are for the production of a wide array of yeast- and chemical-leavened products, and short and long pastas. The major food uses of different wheat flours and semolina are depicted in Figure 10.1. 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

According to end use, wheat is classified as soft, hard, and durum. The first two classes are almost always dry-milled into refined flour for the manufacturing of fermented and chemical-leavened bakery products such as breads, cakes, crackers, cookies, and flour tortillas (Figure 1.8). Durums are dry-milled into coarse refined meals called semolina, ideally suited for manufacturing of long and short pasta products. Rye flour is usually mixed with wheat flour for the production of fermented breads including sour breads, especially in Germany, Poland, Ukraine, and other European countries. 

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