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Extraction rates during milling

I assumed typical extraction rates during milling, that is, a 15% loss for wheat and a 30% loss for rice, and I used average protein contents of 10% and 7%, respectively. [Pg.301]

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. [Pg.710]

See other pages where Extraction rates during milling is mentioned: [Pg.708]    [Pg.376]    [Pg.379]    [Pg.958]    [Pg.965]    [Pg.428]    [Pg.124]    [Pg.303]    [Pg.53]    [Pg.124]    [Pg.629]    [Pg.533]    [Pg.351]    [Pg.261]    [Pg.48]    [Pg.287]    [Pg.9]    [Pg.945]    [Pg.946]    [Pg.945]    [Pg.946]    [Pg.119]    [Pg.415]    [Pg.416]   
See also in sourсe #XX -- [ Pg.60 , Pg.64 ]



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Extraction rate

Milling rate

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