Milling of Durum Wheat, Rye, and Triticale

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 

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